Hard Greek Breakfast Sandwich

Bird's Nest Breakfast Cups

Name: Bird's Nest Breakfast Cups
Prep time: 16 min
Cook time: 54 min
Total time: 70 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 1 package frozen shredded hash brown potatoes , 30 ounce; 2.5 teaspoons salt; 1 teaspoon ground black pepper; 2.5 tablespoons olive oil; 0.67 cups shredded Cheddar cheese; 12 eggs; 2 tablespoons water; 8 slices cooked bacon , crumbled - divided; 0.25 cups shredded Cheddar cheese , divided

Total Time

1h 10m

16m prep · 54m cook

Servings

4 people

Rating

—

Difficulty

Hard

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I got the basics of this recipe from a friend of mine and thought it was a great idea since these little nests can be made ahead, which I love. They are delicious, easy to make, and can be customized to your own tastes. I not only use the recipe as a delicious grab-and-go breakfast, but serve it to guests nestled into some lovely cheese grits, alongside fresh fruits and French toast made on a panini press. Oh, and don't forget the mimosas!

Ingredients

1 package frozen shredded hash brown potatoes , 30 ounce
2.5 teaspoons salt
1 teaspoon ground black pepper
2.5 tablespoons olive oil
0.67 cups shredded Cheddar cheese
12 eggs
2 tablespoons water
8 slices cooked bacon , crumbled - divided
0.25 cups shredded Cheddar cheese , divided

Instructions

1

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

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.
3

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.
4

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

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.
6

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.