On-The-Go Egg Nest Cups

Homemade hash browns we used for the base of the egg nest cups (you can also use frozen/store bought)! Taken by Allspice Photography, LLC.

Cooking sausage for the egg nest cups, taken by Allspice Photography, LLC.

Sautéing onions and jalapeños for the egg nest cups, taken by Allspice Photography, LLC.

Egg mixture with seasonings. prepped for the egg nest cups, taken by Allspice Photography, LLC.

Homemade hash browns in the base of the egg nest cups, taken by Allspice Photography, LLC.

The egg nest cups ready to bake, taken by Allspice Photography, LLC.

Finished egg nest cups! Taken by Allspice Photography, LLC.

Finished egg nest cups with homemade sourdough bread, taken by Allspice Photography, LLC.

Smgross1947

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.

Created by Smgross1947 on July 29, 2024

Prep Time: 20m
Cook Time: 30m
Total Time: 50m
Serves: 2 people
Yield: 24 muffin cups (two egg cups per serving)
Category: Breakfast & Brunch, Meal Prep

Ingredients

8 Eggs
1 pkg Bacon or sausage, chopped small & cooked
1/2 pkg Hash brown potatoes, refrigerated or frozen (your preference)*
1 c Sauteed cooked veggies (optional**)
1 c Shredded cheese (I used Manchego cheese for this batch)

Seasonings:

2 tsp. Cracked black pepper
1 tsp. Salt
1 tsp. Garlic powder
1 tsp. Onion Powder
1 tsp. Paprika
1/2 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 take off the chill if frozen) and season at this time to taste.
Divide potatoes in between muffin cups, and use your fingers to shape 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 oven and reduce 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 mixture, 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 pans and remove by sliding a knife between potato crust and muffin cup. 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.