bird's nest breakfast cups

Ingredients

• Servings: 24
• 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

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• preheat oven to 425 degrees f (220 degrees c). grease 24 muffin cups.
• mix hash brown potatoes, salt, black pepper, olive oil, and 2/3 cup shredded cheddar cheese in a bowl. divide mixture between prepared muffin cups and use your fingers to shape potato mixture into nests with hollows in the middle.
• bake in the preheated oven until hash browns are browned on the edges and cheese has melted, 15 to 18 minutes. remove hash brown nests.
• reduce oven temperature to 350 degrees f (175 degrees c).
• whisk eggs and water in a bowl until thoroughly combined; season with salt and black pepper. pour equal amount of egg mixture into each nest; sprinkle with bacon crumbles and 1 teaspoon cheddar cheese.
• bake in the oven until eggs are set, 13 to 16 minutes. let cool in pans and remove by sliding a knife between potato crust and muffin cup.