Breakfast Egg Nests Food

CLOUD EGGS

Steps:

• Preheat the oven and prep the baking sheet: Preheat the oven to 450°F (230°C) with a rack in the middle. Line a roasting pan, or baking sheet that can take high temperatures without warping, with parchment paper or Silpat.

BIRD'S NEST BREAKFAST CUPS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease 24 muffin cups.
• Mix hash brown potatoes, salt, black pepper, olive oil, and 2/3 cup shredded Cheddar cheese in a bowl. Divide mixture between prepared muffin cups and use your fingers to shape potato mixture into nests with hollows in the middle.
• Bake in the preheated oven until hash browns are browned on the edges and cheese has melted, 15 to 18 minutes. Remove hash brown nests.
• Reduce oven temperature to 350 degrees F (175 degrees C).
• Whisk eggs and water in a bowl until thoroughly combined; season with salt and black pepper. Pour equal amount of egg mixture into each nest; sprinkle with bacon crumbles and 1 teaspoon Cheddar cheese.
• Bake in the oven until eggs are set, 13 to 16 minutes. Let cool in pans and remove by sliding a knife between potato crust and muffin cup.

BREAKFAST NESTS

Steps:

• 1. 1. Heat the oven to 400F. Spray muffin tin with non-stick cooking spray. In a large bowl, toss together the defrosted potatoes, oil, salt and pepper. Put about 1/3 of a cup of the potato mixture in each cup of a 12-cup muffin tin (about 1 heaping tbsp if using mini muffin tin). Press the mixture in the bottom and around the sides of each cup. Bake until crispy on edges and golden brown in bottom, about 40 to 45 minutes. Remove from oven and allow to cool a bit. Once cool run a knife around the outside of each nest to loosen it from the tin.
• 2. While potato nests are cooking, cook, drain and crumble bacon.
• 3. Once the nests are ready, turn the oven down to 375F. Whisk together eggs and milk. Mix in bacon and cheese, then season with salt and pepper. Add oil or butter to a pan and scramble eggs until they begin to set and small curds begin to form.
• 4. Divide egg mixture evenly between nests. (You can sprinkle a little extra cheese on top here if you love cheese like me.)Place tin back in oven (remember it's at 375F) and bake until cheese is melted and eggs are set, about 3 to 5 minutes. Use a knife to loosen once again from the tin. Lift out carefully with a fork and serve warm.
• 5. When I bring these to school, I usually pop them in the microwave on paper plates in batches of 4 or 5 for 1 to 2 minutes per plate. You could prepare them ahead of time and do this just before serving if you served them as hors d'oeuvres at a brunch.

HASH BROWN EGG AND BACON NESTS + GIVEAWAY!

Steps:

• Pre-heat oven to 450F.
• In a large bowl, combine the hash browns, 1/2 cup cheese, and salt + pepper. Grease a 12 cup muffin tin with cooking spray. Divide the hashbrown mixture evenly the muffin cups. Use your fingers to pack them tightly and shape them into nests or press down with a small measuring cup.
• Bake for 20 minutes or until the edges have browned. Remove nests from oven and reduce temperature to 350F
• Crack a small egg into each nest. At this point, add in any additional mix-ins (such as onion, pepper, mushroom, or spinach, optional). Top with a sprinkle of cheese and diced bacon. Bake at 350F until the egg whites set, about, about 12-15 minutes. Cool for 5 minutes before removing from pan.

BREAKFAST BIRD'S NEST

Steps:

• Lay bread on the counter or a plate.
• Using a wide topped glass, cut a circle out of the center of the bread.
• Over medium heat, melt 1 tsp butter in a non-stick skillet.
• When heated, lay both pieces of bread (the circle and the piece with the hole) in pan and reduce heat to low-medium.
• When bread is very lightly browned on the bottom, drop 1 tsp butter into the hole.
• When melted, crack the egg over the hole and allow egg to drop into and fill the hole.
• Cook for 1- 2 minutes and then flip the bread with the egg and the bread circle over.
• Cook for about 2- 3 minutes, until bread is lightly browned and egg is set.
• Serve egg with the toasted bread circle for dipping.

SCRAMBLED EGGS IN HASH BROWN NESTS

Steps:

• Preheat oven to 400°F and lightly coat a standard-sized muffin tin with nonstick spray.
• Place the shredded potatoes in a mixing bowl and season with salt and pepper.
• Melt the butter in a small microwave-safe bowl, add 4 tablespoons to the shredded potatoes and combine well.
• Divide the potatoes between the 12 muffin cups and, using your fingers, press them firmly to the sides and bottom to form little nests.
• Bake until golden brown and crisp, 20 to 25 minutes.
• Brush a little of the melted butter onto a nonstick pan and whisk the rest together with the eggs for about 30 seconds.
• Place the pan over medium-low heat and after about a minute, add the eggs.
• Leave the eggs undisturbed and wait for them to set (1/2 to 1 minute) before using a heat-proof spatula to begin gently pushing them from the edges of the pan toward the center.
• Continue the process until the eggs have turned from a liquid to large, soft, shiny curds then remove from the heat immediately and set aside.
• Do not stir, flip or break the eggs up into small curds.
• Remove the potato nests from the oven and allow to cool for 5 minutes.
• Carefully transfer the nests to a serving platter and spoon a portion of scrambled eggs into each one.
• Top with crumbled bacon and a sprinkling of chives.

BREAKFAST EGG NESTS

Steps:

• Adjust oven rack to lowest position and preheat oven to 325°F.
• Coat 6 (6 oz) ramekins with cooking spray and place on sheet pan.
• Flatten each bread slice with a rolling pin to 1/8-inch thickness and place in ramekins, pressing against bottom and sides, and overlapping where necessary.
• Combine mushrooms, green onion and tarragon in small bowl; season with salt and pepper and divide among ramekins.
• Break 1 egg carefully into each ramekin; top with cheese and paprika; sprinkle with salt and pepper.
• Bake 20 to 25 minutes, rotating pan after 10 minutes, or until whites are completely set and yolks begin to thicken but are still creamy. Bake slightly longer for hard cooked yolks.
• Cool on rack 2 minutes, then unmold, and transfer to serving plates.

EGGS IN A NEST

Steps:

• Use a 3-inch cookie cutter to cut a shape out of the bread. Melt the butter in a griddle or frying pan. Place the bread in the pan and break an egg into the hole. Lay the cutout shape in the pan wherever it will fit and toast until golden brown. Sprinkle the egg with salt and pepper.
• When the egg is cooked on the bottom and before the bread becomes too brown, flip the egg nest to toast the other side and finish cooking the egg, about 1 minute. Serve with toasted shape.

BIRDS IN A NEST

Steps:

• Place a very large nonstick skillet over low heat. Add the oil and garlic clove into the skillet and gently infuse the garlic flavor into the oil. In the meantime, using a round cookie cutter or an empty can, cut out the center of all 6 slices of bread. Add the prepared bread slices to the garlic infused oil. Crack the eggs 1 at a time and drop them into their "nests" or, the center of each slice of bread. Drain and slice red pepper. Add a strip or 2 of red pepper to each nest. Season the birds in their nests with salt and pepper and sprinkle a little cheese into each nest. Gently turn the birds in their nests and turn off the heat. Let the eggs sit in their nests 5 minutes more, then transfer to a platter and serve.

BREAKFAST NESTS RECIPE - (4.5/5)

Steps:

• Coat a sheet pan with cooking spray. Preheat Oven to 375°F. Separate the biscuits into 2 rows of 4. Brush butter on 1 row, then sprinkle cheese (and chives if desired) on both rows. Then place the row without butter on top of the row with butter. Cut a hole in the center of the biscuit stack. About 2 inches across (if you have a 2in cookie cutter, then you're winning at this point). Place the biscuit holes on the sheet pan as well; you can dip them in the soft egg. Put the biscuit holes and the biscuit donut looking things on the sheet pan. Fill each 'donut' with a slice of ham (perhaps 2 if you prefer), then crack the eggs and put them in the ham. The ham should form a 'bowl' and contain the egg. Bake the biscuits and eggs until they turn flakey and golden brown. Usually about about 15 to 20 minutes... Also shake the pan, the eggs should still be wiggly even though the whites are cooked. This is perfect.