Best Breakfast Nests Recipes

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BREAKFAST EGG NESTS



Breakfast Egg Nests image

Make and share this Breakfast Egg Nests recipe from Food.com.

Provided by WI Cheesehead

Categories     Breakfast

Time 40m

Yield 6 serving(s)

Number Of Ingredients 7

6 slices whole wheat bread, crusts removed
4 medium cremini mushrooms, chopped (about 3/4 cup)
1 green onion, thinly sliced (white & green)
1 tablespoon fresh tarragon, finely chopped
6 large eggs
1/3 cup swiss cheese, shredded
1/3 teaspoon paprika

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.

BREAKFAST NESTS RECIPE - (4.5/5)



Breakfast Nests Recipe - (4.5/5) image

Provided by gMinor

Number Of Ingredients 7

1 package refrigerated biscuits, 8-count
1 tablespoon butter
1/2 cup cheddar cheese
4 slices ham
4 large eggs
Chives, optional
Paprika, optional

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.

BREAKFAST NESTS



Breakfast Nests image

This is a versatile dish that is often requested by my daughter, especially when her class has breakfast. The last time I brought them for my daughters class, my class requested them for a class reward when they saw them. Like I said, this is a versatile dish. You can change the toppings based on what you like, switching out the...

Provided by Melissa Varady

Categories     Breakfast

Time 1h25m

Number Of Ingredients 10

1 bag (about 3 1/2 cups) refridgerated shredded hash browns (i use simply potatoes)
1/4 c vegetable oil
1/2 tsp salt
1/4 tsp pepper
1/2 Tbsp oil or butter
6 eggs
2/3 c milk
salt and pepper
3/4 c shredded cheese (i used cheddar)
8 slices of bacon

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.

BREAKFAST BIRDS NESTS



BREAKFAST BIRDS NESTS image

Categories     Cheese     Egg     Potato     Breakfast     Brunch     Bake     Vegetarian     Bacon

Number Of Ingredients 4

Frozen hash browns
Eggs
Bacon
Shredded cheese

Steps:

  • Line bottoms of greased or sprayed muffin cups with hash browns. Bake 15 minutes at temperature suggested on package. Remove from oven. Gently crack an egg in each cup. Sprinkle with bacon and cheese. Return to oven and cook for an additional 15 minutes. Carefully remove from pan prior to serving.

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