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Bird's Nest Breakfast Bites

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PREP TIME
20 min
COOKING TIME
30 min
TOTAL TIME
50 min
SERVINGS
12 servings
Breakfast
Bird's Nest Breakfast Bites
Ingredients
  • 1 (30 ounce) package frozen shredded hash brown potatoes, thawed
  • 2 1/2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 2 1/2 tablespoons olive oil
  • 2/3 cup shredded Cheddar cheese
  • 12 eggs
  • 2 tablespoons water
  • 8 slices cooked bacon, crumbled - divided
  • 1/4 cup shredded Cheddar cheese, divided
Instructions
1
Preheat your oven to a high temperature of 425 degrees Fahrenheit (220 degrees Celsius).
2
To prevent the muffin cups from sticking, lightly spray them with a non-stick cooking spray to grease 24 muffin cups.
3
Combine diced hash brown potatoes, salt, black pepper, and a generous amount of olive oil in a bowl. Add 2/3 cup of shredded Cheddar cheese to the mixture and stir until well combined.
4
Spoon an equal amount of the potato mixture into each prepared muffin cup and use your fingers to shape it into a nest-like structure with an indentation in the center.
5
Bake the potato nests in the preheated oven for 15 to 18 minutes, or until they are golden brown on the edges and the cheese has melted.
6
Remove the hash brown nests from the oven and reduce the oven temperature to a moderate heat of 350 degrees Fahrenheit (175 degrees Celsius).
7
In a separate bowl, whisk together eggs and water until they are fully incorporated; season with salt and black pepper to taste.
8
Pour an equal amount of the egg mixture into each potato nest, followed by a sprinkle of crispy bacon crumbles and an additional 1 teaspoon of shredded Cheddar cheese.
9
Bake the egg-filled potato nests in the oven for an additional 13 to 16 minutes, or until they are cooked through.
10
Allow the finished hash brown nests to cool in the muffin cups before removing them by gently sliding a knife between the potato crust and the cup.