Bird's Nest Breakfast Cups (Seymour)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 139.4
- Total Fat: 8.6 g
- Cholesterol: 187.3 mg
- Sodium: 113.5 mg
- Total Carbs: 6.0 g
- Dietary Fiber: 0.7 g
- Protein: 9.2 g
View full nutritional breakdown of Bird's Nest Breakfast Cups (Seymour) calories by ingredient
Number of Servings: 12
Ingredients
-
12 oz. shredded hash browns
1 tsp. salt
1/2 tsp. pepper
1 T olive oil
3/4 c. shredded cheddar, divided
3 T bacon bits
12 eggs
Tips
Read the directions before you start. The first time I made these, I overlooked the step that requires cooking the hash browns before adding the eggs.
Directions
Mix hash browns, salt, pepper, oil and 1/2 c. cheese.
Grease muffin tin. Divide the mixture amongst the cups in a muffin tin (about 1/3 c. per tin).
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 in each of the cups. Top with bacon and remainder of 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.
Serving Size: Serving size is 1 muffin tin. Serves 12.
Number of Servings: 12
Recipe submitted by SparkPeople user FROSTY04.
Grease muffin tin. Divide the mixture amongst the cups in a muffin tin (about 1/3 c. per tin).
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 in each of the cups. Top with bacon and remainder of 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.
Serving Size: Serving size is 1 muffin tin. Serves 12.
Number of Servings: 12
Recipe submitted by SparkPeople user FROSTY04.