Published Apr 4th
Bird’s Nest Breakfast Cups
Prep 20m Cook 30m Additional - Ready In 50m
Servings 24 breakfast cups Calories 231.8

I got the basics of this recipe from a friend of mine and thought it was a great idea since these little nests can be made ahead, which I love. They are delicious, easy to make, and can be customized to your own tastes. I not only use the recipe as a delicious grab-and-go breakfast, but serve it to guests nestled into some lovely cheese grits, alongside fresh fruits and French toast made on a panini press. Oh, and don’t forget the mimosas!

Recipe Ingredients

  • 1 (30 ounce) package frozen shredded hash brown potatoes, thawed
  • 2 ½ teaspoons salt
  • 1 teaspoon ground black pepper
  • 2 ½ tablespoons olive oil
  • ⅓ cup shredded Cheddar cheese
  • 12 eggs
  • 2 tablespoons water
  • 8 slices cooked bacon, crumbled - divided
  • ¼ cup shredded Cheddar cheese, divided

Cooking Directions

  1. 1 Preheat oven to 425 degrees F (220 degrees C). Grease 24 muffin cups.
  2. 2 Mix hash brown potatoes, salt, black pepper, olive oil, and 2/3 cup shredded Cheddar cheese in a bowl. Divide mixture between prepared muffin cups and use your fingers to shape potato mixture into nests with hollows in the middle.
  3. 3 Bake in the preheated oven until hash browns are browned on the edges and cheese has melted, 15 to 18 minutes. Remove hash brown nests.
  4. 4 Reduce oven temperature to 350 degrees F (175 degrees C).
  5. 5 Whisk eggs and water in a bowl until thoroughly combined; season with salt and black pepper. Pour equal amount of egg mixture into each nest; sprinkle with bacon crumbles and 1 teaspoon Cheddar cheese.
  6. 6 Bake in the oven until eggs are set, 13 to 16 minutes. Let cool in pans and remove by sliding a knife between potato crust and muffin cup.

Nutrition Facts

  • Calories 231.8
  • Carbohydrate 13.3 g
  • Cholesterol 203.9 mg
  • Fat 18.4 g
  • Fiber 1.1 g
  • Protein 12.9 g
  • Saturated Fat 6.6 g
  • Sodium 815.6 mg
  • Sugar 0.4 g

Chef's Notes

You can also experiment with ham, sausage, and veggies to make them your own. I also use chicken-Asiago sausage. Excellent quick breakfast for the weekdays. Very nutritious for toddlers who enjoy finger foods; I partially freeze 2 nests, slip them inside a small vacuum bag for saving foods, and seal them. When I get to work, I just pop them in the microwave.


  1. I love this recipe. I change the ingredients frequently just depending on what I have leftover in the fridge. So far I've used sausage bacon and ham. I also saute some onions and then cook the meat in with those for additional flavor. I typically use more than the recommended amount of meat I would - Read more ...
  2. Very nice! I made it exactly as written. Sprayed pan with olive oil spray and loosened potatos before adding egg mixture. They popped right out for serving. No mess. Definitely can cut salt next time. I will freeze leftovers to take to work.
  3. Very cute concept and presents well. Next time; however, I will add green onions and other veggies to enhance the flavor. Note: I used freshly shredded potatoes instead of frozen, which seem to have behaved similarly to the frozen potatoes; make sure to rinse the starch off of the potatoes and squeeze the water out - Read more ...
  4. I simplified this by using 2 packages of "Just Potatoes hash browns" & Hormel Real Crumbled Bacon. This removed the need to thaw the frozen potatoes or have to cook up & crumble the bacon. I also used oversized muffin tins (6 each) to make 12 nests
  5. I made the hash brown cups for my individual quiches for Christmas Breakfast. Others had said they were very hard to remove from pan and paper cups.I used parchment paper muffin cups and they were perfect.I baked in my convection oven and when I took them out of the oven,the papers just feel away from - Read more ...
  6. These were very tasty, and cute...execution did not work out so well for me though :( I only have one muffin pan, so I figured I'd do half a recipe worth of nests, pull them out and put aside, then bake the rest...but I couldn't get them out. So, I left the first half in - Read more ...
  7. Recipe Group Selection: 26, July 2014 ~ The flavor of these are very good and I like that you can totally customize them to your families likings. I used my square cupcake pans and got exactly 24. So for me, the serving size was spot on. I used ham on some and bacon on some. - Read more ...
  8. Great concept, but, salty salty salty!. I even cut it back to 1 1/2 teaspoons. Next time, minimal amount of salt.
  9. These would make a great grab and go breakfast - or perfect for a brunch or shower. I would suggest baking these in disposable cupcake liners, they will slide right out and the clean up is a breeze. I halved the recipe and instead of frozen hash browns I grated 3 medium russet potatoes with - Read more ...