Breakfast Bird's Nest
Start your morning with a delightful twist on classic breakfast staples by trying this irresistible Breakfast Bird’s Nest recipe! Made with crispy golden hash browns molded into nest-like cups, this dish cradles a perfectly baked egg with a creamy yolk, topped with a blanket of melted cheddar cheese. Seasoned with garlic powder, salt, and pepper, these flavorful nests are both hearty and easy to prepare, taking just 10 minutes of prep time and 25 minutes to bake to perfection. Ideal for busy mornings or a weekend brunch, this recipe combines simplicity with a gourmet feel. Serve these individual portions straight from the muffin tin, garnished with fresh parsley for a touch of color and freshness. Whether you’re feeding a family or impressing guests, this comforting, protein-packed breakfast will quickly become a favorite. Keywords: breakfast bird’s nest recipe, hash brown egg cups, easy brunch ideas, baked egg breakfast, savory breakfast recipes.
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Ingredients
- 3 cups Frozen hash browns
- 4 large Eggs
- 0.5 cup Cheddar cheese, shredded
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Garlic powder
- 1 as needed Cooking spray
- 1 tablespoon Fresh parsley, chopped (optional)
Directions
Step 1
Preheat your oven to 400°F (200°C). Lightly grease a standard muffin tin with cooking spray to prevent sticking.
Step 2
In a mixing bowl, combine the frozen hash browns, salt, black pepper, and garlic powder. Mix well to evenly distribute the seasonings.
Step 3
Divide the seasoned hash browns evenly among 4 muffin cups. Press them down firmly into the bottom and up the sides of each cup to create a small nest shape.
Step 4
Bake the hash brown nests in the preheated oven for 15 minutes or until they start to turn golden brown.
Step 5
Remove the muffin tin from the oven. Carefully crack one egg into each hash brown nest, taking care not to break the yolk.
Step 6
Sprinkle the shredded cheddar cheese evenly over the tops of the eggs and nests.
Step 7
Return the muffin tin to the oven and bake for an additional 8–10 minutes, or until the egg whites are set but the yolks remain slightly runny (or to your desired doneness).
Step 8
Remove the Breakfast Bird’s Nests from the oven and allow them to cool in the muffin tin for 2–3 minutes before gently removing them using a spoon or butter knife.
Step 9
Garnish with chopped fresh parsley, if desired, and serve immediately. Enjoy your delicious Breakfast Bird's Nest!
Nutrition Facts
| Serving size | (742.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1709.8 |
| Total Fat 110.2g | 0% |
| Saturated Fat 37.2g | 0% |
| Polyunsaturated Fat 12g | |
| Cholesterol 885.6mg | 0% |
| Sodium 3937.0mg | 0% |
| Total Carbohydrate 119.7g | 0% |
| Dietary Fiber 12.7g | 0% |
| Total Sugars 2.1g | |
| Protein 68.3g | 0% |
| Vitamin D 195.2IU | 0% |
| Calcium 1146.7mg | 0% |
| Iron 6.5mg | 0% |
| Potassium 2392.5mg | 0% |
Source of Calories