The other night Mr. Williams suggested breakfast for dinner. We hadn’t done that in a long time so I was happy for the change. We made Buttermilk Waffles, these Bird’s Nest Breakfast Cups and sausage. I highly suggest you try all of the above.
I’ve been trying to lay off the cupcakes – at least these are shaped like cupcakes. They came together quickly and were really good. I halved the original recipe and it still made 12 cups. They warm up really well so it was nice to have leftovers.
Source: Adapted from The Little Birdie Blog
Makes: 12 cups
12 oz. shredded hash browns
2 t. salt
1 t. freshly ground black pepper
1 Tb EVOO
1/3 cup shredded cheddar + extra for sprinkling on the tops
4 pieces cooked bacon, crumbled (I used Oscar Mayer fully cooked microwavable bacon)
In a large bowl, combine hash browns, salt, pepper, cheese and olive oil.
Grease muffin tins and divide the hash brown mixture among the 12 wells.
Bake hash browns at 425 degrees for 15-18 mins, until toasty. (I wish I would have done a few more mins)
Once they’re finished, take them out and reduce the temperature to 350 degrees.
Crack an egg into each well. Break the yolk with a fork and sprinkle with salt & pepper.
Top with cheese and crumbled bacon.
Bake at 350 degrees for 13-16 minutes, or until the eggs are as firm as you like them.
When cooled, slide a knife around the edges and they should pop right out.