Astraea
Number of posts : 2738 Age : 62 Location : Arizona, USA Favorite Quote : Beware the deadly donkey falling from the sky You may choose the way you live, my friend But not the way you die Registration date : 2007-08-11
| Subject: Bird's Nest Breakfast Cups Wed Aug 01, 2012 9:16 am | |
| http://littlebirdiebaby.blogspot.com/2011/10/tutorial-tuesday-linky-party-trio-of.htmlBird's Nest Breakfast Cups: These have quickly become a weekend favorite. I make an entire pan full and then the hubby has a yummy, wholesome breakfast to grab and take with him as he's running out the door at the crack of dawn. Yay for cooking once a week! 1 24 oz. bag of shredded hash browns 2 tsp salt 1 tsp pepper 2 tbs oil (I use olive oil) 1/3 cup shredded cheddar Bacon bits or 8=10 pieces of cooked bacon, crumbled Eggs Extra shredded cheddar Muffin tin - Take your bag of hash browns and mix in the salt, pepper, oil and 1/3 cup shredded cheese.
- Divide amongst the cups in your muffin tin, making sure to grease tin beforehand.
- Bake hash browns at 425 degrees for 15-18 minutes or until toasty.
- Once they're finished, take them out and lower the temp of the oven to 350 degrees.
- Crack an egg into each of the cups
- Top with bacon and a sprinkle of extra cheese
- Bake at 350 degrees for 13-16 minutes (or until the eggs are as firm as you like them).
- Slide a knife along the edges to remove from pan when cooled.
Notes: - I like to break the yolks in my eggs a bit once I put them into the hash brown cups
- When I cheat on these, I use the Oscar Meyer Bacon pieces found in the "salad dressing" section of the grocery store. They're the closest thing to fresh bacon I can find, and all-natural.
- You can also experiment with ham, sausage, and veggies to make them your own!
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