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  • Susan Terrell

    HMMM, I just happen to have frozen shredded hashbrowns in my freezer. Bird's Nest Breakfast Cups: 1 24 oz. bag of shredded hash browns 2 tsp salt 1 tsp pepper 2 tbs oil (I use olive oil) 1/3 cup shredded cheddar Bacon bits or 8=10 pieces of cooked bacon, crumbled Eggs Extra shredded cheddar Muffin tin Take your bag of hash browns and mix in the salt, pepper, oil and 1/3 cup shredded cheese. Divide amongst the cups in your muffin tin, making sure to grease tin beforehand. 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 into each of the cups Top with bacon and a sprinkle of extra 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. Notes: I like to break the yolks in my eggs a bit once I put them into the hash brown cups When I cheat on these, I use the Oscar Meyer Bacon pieces found in the "salad dressing" section of the grocery store. They're the closest thing to fresh bacon I can find, and all-natural. :) You can also experiment with ham, sausage, and veggies to make them your own!

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