BIRD SPOON REST RECIPES

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BIRD'S NEST BREAKFAST CUPS RECIPE | ALLRECIPES



Bird's Nest Breakfast Cups Recipe | Allrecipes image

I got the basics of this recipe from a friend of mine and thought it was a great idea since these little nests can be made ahead, which I love. They are delicious, easy to make, and can be customized to your own tastes. I not only use the recipe as a delicious grab-and-go breakfast, but serve it to guests nestled into some lovely cheese grits, alongside fresh fruits and French toast made on a panini press. Oh, and don't forget the mimosas!

Provided by EPHESIS

Categories     Breakfast and Brunch    Potatoes

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 24 breakfast cups

Number Of Ingredients 9

1 (30 ounce) package frozen shredded hash brown potatoes, thawed
2?½ teaspoons salt
1 teaspoon ground black pepper
2?½ tablespoons olive oil
? cup shredded Cheddar cheese
12 eggs
2 tablespoons water
8 slices cooked bacon, crumbled - divided
¼ cup shredded Cheddar cheese, divided

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.

Nutrition Facts : Calories 231.8 calories, CarbohydrateContent 13.3 g, CholesterolContent 203.9 mg, FatContent 18.4 g, FiberContent 1.1 g, ProteinContent 12.9 g, SaturatedFatContent 6.6 g, SodiumContent 815.6 mg, SugarContent 0.4 g

BIRD'S NEST BREAKFAST CUPS RECIPE | ALLRECIPES



Bird's Nest Breakfast Cups Recipe | Allrecipes image

I got the basics of this recipe from a friend of mine and thought it was a great idea since these little nests can be made ahead, which I love. They are delicious, easy to make, and can be customized to your own tastes. I not only use the recipe as a delicious grab-and-go breakfast, but serve it to guests nestled into some lovely cheese grits, alongside fresh fruits and French toast made on a panini press. Oh, and don't forget the mimosas!

Provided by EPHESIS

Categories     Breakfast and Brunch    Potatoes

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 24 breakfast cups

Number Of Ingredients 9

1 (30 ounce) package frozen shredded hash brown potatoes, thawed
2?½ teaspoons salt
1 teaspoon ground black pepper
2?½ tablespoons olive oil
? cup shredded Cheddar cheese
12 eggs
2 tablespoons water
8 slices cooked bacon, crumbled - divided
¼ cup shredded Cheddar cheese, divided

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.

Nutrition Facts : Calories 231.8 calories, CarbohydrateContent 13.3 g, CholesterolContent 203.9 mg, FatContent 18.4 g, FiberContent 1.1 g, ProteinContent 12.9 g, SaturatedFatContent 6.6 g, SodiumContent 815.6 mg, SugarContent 0.4 g

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Let stand 5 minutes before whisking to completely combine. Allow to cool at room temperature, stirring occasionally, until thickened and spreadable. Preheat the oven to 350 degrees F. Line two muffin tins with paper liners and set aside. In a small bowl, whisk together the flour, baking powder, and salt.
From tfrecipes.com
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SLOW ROASTED SPOON ROAST (TOP SIRLOIN) RECIPE
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From thespruceeats.com
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Oct 26, 2015 · 5. Once you’re at a nice sizzle, use a soup spoon to ladle the hot butter over the bird. Tilt the pan with one hand and spoon with the other. Do this constantly. Images by Holly A. Heyser. 6. When the breast meat and legs have contracted a little and turned opaque, tilt the birds on their sides. You want the legs to get full contact with the pan.
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Melt the "wet stuff" – Lard and Peanut Butter – in the stock pot on LOW heat on the stove. Grind the “dry stuff” – Chick Starter and Quick Oats – then mix with the Corn Meal in large bowl. Whisk the flour with the melted lard & peanut butter and heat. Remove from stovetop.
From wildscaping.com
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From bestcookideas.com
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NOVA DERUTA BIRD SPOON REST | SUR LA TABLE
Perfect for keeping counters clean and utensils nearby, this durable spoon rest features a colorful design inspired by the Umbria region. Cleans up easily in the dishwasher once splashes and spills occur. Crafted in Italy exclusively for SLT, it coordinates beautifully with other pieces in the Nova Deruta collection.
From surlatable.com
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