Bird's Nest Breakfast Cups

Name: Bird's Nest Breakfast Cups
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 tsp Black Pepper; 12 whole Eggs; 8 slices Fully Cooked Bacon; 2.5 tbsp Olive Oil; 2.5 tsp Salt; 0.67 cup Shredded Cheddar Cheese; 1 whole Shredded Hash Brown; 2 tbsp Water

Breakfast 🍳 American Low-Carb Gluten-Free Comfort-Food

Bird's Nest Breakfast Cups tuck seasoned hash browns into crisp, golden nests filled with fluffy baked eggs, smoky bacon, and melty Cheddar. Each bite blends crunchy edges with savory, cheesy richness, making them ideal for Easter brunch or a portable morning treat. Serve warm straight from the pan or pack for an on-the-go breakfast.

Prep20 mins
Cook30 mins
Serves12
DifficultyEasy

1

Preheat the oven to 425 degrees F (220 degrees C). Grease 24 muffin cups.
2

Combine hash brown potatoes, salt, black pepper, olive oil, and 2/3 cup shredded Cheddar cheese in a bowl. Divide the mixture among the prepared muffin cups and use your fingers to form nests with hollows in the centers.
3

Bake in the preheated oven until the hash browns are browned on the edges and the cheese is melted, 15 to 18 minutes. Remove the hash brown nests.
4

Lower the oven temperature to 350 degrees F (175 degrees C).
5

Whisk the eggs and water in a bowl until fully combined; season with salt and black pepper. Pour an equal amount of the egg mixture into each nest; top with bacon crumbles and 1 teaspoon Cheddar cheese.
6

Bake in the oven until the eggs are set, 13 to 16 minutes. Let cool in the pans and remove by sliding a knife between the potato crust and the muffin cup.