It doesn’t take much to excite me. Something little can fill me with glee! Something tiny like a Hummingbird! Each spring I wait with great anticipation to hear the buzz, buzz (or hum, hum I guess) of their wings and to catch the first glimpse of their quick movements among the limbs of my pine tree. This year has been no different and I’m happy to report the feeder is out and guests have arrived! My other feeders are busy too, as pairs of Cardinals, Nuthatches, and Finches flit in and out. It’s nesting time and the trees are alive with activity!
I always love it when my “nest” is busy too! Whether it’s having my mother-in-love for dinner, craft night with the girls, or having all the beds in the house filled with our kids and their families; I’m one happy “ole bird” when I have others to feed and take care of!
Anyone who knows me will tell you that breakfast is my favorite meal. I love making (and eating) a big french toast brunch for my family on Saturday mornings or pancakes and bacon for supper on a cold winter evening. Breakfast foods are nectar to my soul! They’re favorites I come back to time and time again!
The recipe I want to share with you today is for Breakfast Bird’s Nests. It takes breakfast from the griddle to the muffin tin AND they are great anytime of day! You can make them ahead of time, change up what you add to suit your taste, and they’re easy grab as you “fly” out the door! I hope you enjoy!
- Frozen shredded hash browns (30 oz)
- 2 1/2 teaspoons salt
- 1 teaspoon pepper
- 2 1/2 Tablespoons vegetable oil
- 2/3 cup shredded Cheddar cheese (or cheese of your choice)
- 12 eggs
- 2 Tablespoons water
- 8 slices bacon, fried and crumbled (I used more because I LOVE bacon)
- Additional cheese
- Preheat oven to 425 degrees and generously grease 2 muffin tins (24 muffin cups)
- Mix hash browns, salt, pepper, oil, and 2/3 cup cheese together in a bowl and then divide between prepared muffin cups. Use fingers to shape into nests with hollow middles.
- Bake 15-18 minutes or until hash browns are browned on the edges and cheese is melted.
- While baking, whisk eggs and water until combined; season with a little salt and pepper.
- Once browned, remove pans from oven.
- Pour an equal amount of egg mixture into each nest; sprinkle with bacon and a teaspoon of additional cheese.
- Return to oven and bake 13-16 minutes until eggs are set.
- Let cool in pans. Remove by slicing a knife around the outside of each nest.
- These can be stored in the refrigerator and reheated to eat anytime!
- Experiment with different meats, maybe mushrooms, peppers...the sky's the limit!