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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 155.9
  • Total Fat: 9.3 g
  • Cholesterol: 191.9 mg
  • Sodium: 655.8 mg
  • Total Carbs: 8.2 g
  • Dietary Fiber: 1.1 g
  • Protein: 9.3 g

View full nutritional breakdown of Bird's Nest Breakfast Cups calories by ingredient
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Bird's Nest Breakfast Cups

Submitted by: JBHERTEL

Introduction

Found on Pinterest: http://littlebirdiebaby.blogspot.com/2011/
10/tutorial-tuesday-linky-party-trio-o
f.html. My recipe cuts it in half.
Found on Pinterest: http://littlebirdiebaby.blogspot.com/2011/
10/tutorial-tuesday-linky-party-trio-o
f.html. My recipe cuts it in half.

Number of Servings: 6

Ingredients

    1/2 of a 24 oz. bag of shredded hash browns
    1 tsp salt
    1 tsp pepper
    1 tbs oil (I use olive oil)
    1/3 cup shredded cheddar, divided
    Bacon bits or 8=10 pieces of cooked bacon, crumbled
    Eggs

Directions

Preheat oven to 425. Liberally spray 6 cups of a muffin tin with nonstick spray.
Mix hash browns with salt, pepper, oil and 1/2 of the shredded cheese.
Divide evenly, and press hash brown mixture into greased muffin cups.
Bake hash browns for 15-18 minutes or until desired doneness.
Remove from oven and lower the temperature to 350 degrees.
Scramble eggs. Pour evenly on top of hash brown cups.
Top with 1/2 Tbs. of bacon bits
Sprinkle the rest of the cheese evenly on top of each cup.
Bake for 13-16 minutes or until the eggs are as firm as you like.
Slide a knife or rubber spatula along the edges to remove from pan when cooled.


Serving Size: 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user JBHERTEL.





TAGS:  Beef/Pork |

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