‘Bird Nest’s’- breakfast made easy 

Hashbrowns, ham, cheese and eggs… So dang yummy.  You know what makes them even better?  Stuffing them all in to one little package that can be eaten on the go, or if you’re really ambitious all in one bite.  I’m not that person… But I know people who are haha!   Want to make them even BETTER?  How is that possible you ask?  I’ll tell you how… By making it a one pan deal and leaving you with very few dishes to clean up.  

Can I get an Amen? 

That’s the beauty of a Bird’s Nest! You cram everything into little muffin cups, bake and then POOF- it’s ready to eat, and you aren’t stuck cleaning a sink full for the next hour.  

On with the show folks.. 

Ham, cheddar and egg Bird’s Nest’s: 

You will need:

2 cups thawed Hashbrowns 

1 cup diced ham (the thick ham, not deli sliced kind) 

1 cup shredded cheddar

2 tbsp melted butter

Garlic powder

Salt 

Preheat oven to 425. Grease a muffin pan generously with cooking spray or butter.  

In a large bowl with your Hashbrowns in it, add a couple of sprinkles of garlic powder and salt (I do 2 big pinches of salt). Now with a spoon to rubber spatula toss in your ham and all but a palm full of the cheese (you’ll need a little for the top) AND the melted butter.  Toss until combined. 

Press about a palm full of the mixture into each muffin space (about 1/4 cup). Press down like you’re making a little basket.  Place in oven and bake for 17-19 minutes or until golden brown (watch edges for burning) 

 

Remove from oven, reduce heat to 350.  While temp is lowering, crack your eggs and place on top of each Hashbrown nest still in the pan, sprinkle with cheese.   Place back in oven for 12-14  minutes or until egg is cooked.  Remove from oven and let cool for 5 minutes before removing from pan.  I did a couple without egg just because I could ..

   

 

There you have it!  Ham and cheddar Bird’s Nest’s!  BE-GAAAWWKK (that was my impression of a chicken… Sad lol) 

XOXO,

Carol 

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