Bird's Nests

It's supposedly some sort of spinach lovers month so it would be fitting to post an awesome and tasty recipe utilizing said vegetable.  But I'm going to go ahead and buck the system on this one simply because I'm not that big a fan of cooked spinach and well...being predictable can get boring.  I will say I do love me a good spinach salad but that's an easy enough recipe for most people to figure out.  So today I'll share with you a recipe that I made for breakfast this morning that went over well with all three of my boys, and me too!!  (Frankly, I'm the most important part of that equation.)  And for that I am thankful (which is appropriate because it's the Canadian Thanksgiving). 

Breakfast Bird's Nests

Ingredients:
3 cups of frozen hash browns (shredded or cubed)
2 tsp of salt
1 tsp of pepper
4 Tbsp of oil (vegetable or olive)
1/2 cup of shredded cheddar cheese and a little extra
Bacon bits
Eggs (depends on how many you want to make, 1 egg per bird's nest)


Directions:

Blend your hash browns, salt, pepper, oil and cheese.  If you let them thaw a little it's easier to mold them once in the muffin cups.   Take some of the mixture and add it to each cup, filling at least 2/3 of the way full.  Push down in centre to make a little pocket.  Bake in the oven at 450 degrees for 15 minutes. 

After 15 minutes add one egg to each cup (I broke each yolk, but that's a personal choice), sprinkle in some bacon bits (we used the 'fake' bacon bits because we have a vegetarian in the house) and some of the extra cheddar cheese on top.  Drop the temperature of the oven to 350 degrees and put the pan back in for another 15 minutes. 

The above amounts yielded us 6 over sized muffin/nests.  You can easily adjust the amounts depending on how many you wish to make. 

Serve with toast or cinnamon buns, etc.  These were tasty, hearty and filling.  You can obviously change out the meat to sausage bits or ham, or just make veggie ones. 

 

 

Enjoy!