On-The-Go Egg Nest Cups

Love this super easy, super versatile breakfast for my On-the-Go Egg Nest Cups! This is a great way to use up extra meats, veggies, or cheeses you have in your fridge, and is so much fun for the kiddos to help customize what they want to add to their own for breakfast the next morning. Check out my other blog for more details and tips for making them here, and our feature from fellow blogger My Allergy Kitchen on her Dairy-Free Lockdown Recipes Blog Roundup!

Notes:

• *We made our hash browns with potatoes from our garden, which we froze and used as the base of these on-the-go egg nest cups. Frozen or other store-bought hash brown potatoes work just as well for this recipe!
• **If you’d like to add veggies to this, it makes it delicious! The veggies could be left over from another recipe or cooked the same day. Just chop into bite-sized pieces and saute in some olive oil in a pan until soft, about 3-10 mins.
• I usually eat 2 cups for breakfast, they’re great if you zap them for 60 seconds in the microwave!
• If you don’t have muffin cups, you can make this in a more quiche-like fashion using a 9″ glass Pyrex dish. Follow the same steps, but add everything into one pan instead of individual versions. If you’d like to double the recipe, use 6 scrambled eggs per Pyrex dish and one entire bag of shredded potatoes, divided evenly between the dishes.