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 it’s so much fun for the kids to help customize what they want to add to their own 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!
On-The-Go Egg Nest Cups
Ingredients
- 3 tbsp Olive or Avocado Oil For sauteeing
- 10 oz Hash brown potatoes Approximately ½ a package of store-bought refrigerated or frozen. You can also use homemade if you have them prepped!
- 8 Eggs
- 1 package Bacon or sausage Chopped small & cooked
- 1 cup Sauteed cooked veggies Optional**
- 1 cup Shredded cheese I love adding Manchego (sheep's cheese), Pecorino Romano (sheep's cheese), Goat's cheddar, or VioLife Just Like Parmesan.
Seasonings:
- 2 tsp Cracked black pepper
- 1 tsp Salt
- 1 tsp Garlic powder
- 1 tsp Onion Powder
- 1 tsp Paprika
- ½ tsp Chili powder
Instructions
- Heat oven to 425*F and grease 12-24 muffin cups.
- Saute hash browns in about 3 tbls. oil in a pan on the stove for 2-3 minutes (to remove the chill if frozen) and season with the ingredients mentioned in the seasoning section at this time.
- Divide the potatoes between the muffin cups, and use your fingers to shape the potato mixture into nests/domes with a crater in the middle. Bake for 10 - 15 minutes until potatoes are browned around the edges.
- Remove from the oven and reduce the oven temp to 350*F.
- Cook your meat and crumble or break up and to add to the potato cups.
- Sprinkle your cheese over the meat/potato mixture.
- Whisk together eggs, salt, and pepper, and divide equally among your potato/meat/cheese cups, just until everything is covered with eggs.
- Bake in the oven at 350*F until eggs are set and a knife in the center of the eggs comes out clean, about 13-16 minutes.
- Let cool in the pans and remove by sliding a knife between the potato crust and muffin cups. These last in the fridge for about a week or in the freezer for up to two months in an airtight ziploc bag or tupperware container.
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. Simply chop into bite-sized pieces and saute in some olive or avocado oil in a pan until soft, about 3-10 minutes.
- 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 (~20-30 oz.) of shredded potatoes, divided evenly between the dishes.
