Wednesday, October 1, 2014

Mini Hashbrown Birds Nests


1 box of Tulip Cups (I use PaperChef)
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- chopped up or buy it already chopped up cooked for you (optional)
sausage- crumble (I buy already crumbled in a bag) (optional)
any other toppings you may want
Extra shredded cheddar
Muffin tin


  1. Preheat oven to 425.
  2. Take your bag of hash browns and mix in the salt, pepper, oil and 1/3 cup shredded cheese and mix in a bowl.
  3. put the Tulip cups in the muffin tin
  4. Divide into the cups in your muffin tin
  5. Bake hash brown mix at 425 degrees for 15-18 minutes or until toasty.
  6. Once they're finished, take them out and lower the temp of the oven to 350 degrees.
  7. Crack an egg into each tulip cup
  8. Top with bacon and or sausage and other toppings and a sprinkle of extra cheese
  9. Bake at 350 degrees for 13-20 minutes (or until the eggs are as firm as you like them).
  10. Let cool for a few minutes before you serve.


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  1. All I can say is YUM!!! I love breakfast and this would be great any time of the day for me. Thanks for the great idea. Again very fancy looking too. Rita Spratlen

  2. These look very tasty. They would be great at a brunch.