Best Cheese Filled Birds Nests Recipes

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BIRD'S NEST BREAKFAST CUPS



Bird's Nest Breakfast Cups 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     100+ Breakfast and Brunch Recipes     Potatoes

Time 50m

Yield 12

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
⅔ 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, Carbohydrate 13.3 g, Cholesterol 203.9 mg, Fat 18.4 g, Fiber 1.1 g, Protein 12.9 g, SaturatedFat 6.6 g, Sodium 815.6 mg, Sugar 0.4 g

BIRD NESTS



Bird Nests image

Ready, Set, Cook! Special Edition Contest Entry. Create a bird nest of mashed potatoes filled with a tasty meat mixture then sit back and listen to the sounds of delight!...and here's the secret used for this recipe: Simply fill a gallon-sized ZipLoc bag with Simply Pototoes Traditional Mashed Potatoes and cut off a corner of the bag to leave an approximate 1/2" opening! It's my own original one-of-a-kind recipe that's been taste-tested and approved by even the pickiest of eaters in our family!

Provided by momhom01

Categories     Potato

Time 1h

Yield 8 nests, 8 serving(s)

Number Of Ingredients 9

12 slices bacon, cooked and crumbled into pieces
1 lb ground turkey or 1 lb beef, cooked and crumbled
1/2 cup water
1 (1 1/4 ounce) package taco seasoning mix, with 1 tablespoon reserved for topping
1 cup carrot, shredded
1 cup cheddar cheese, shredded with 1/4 cup reserved for topping
1 cup goat cheese, crumbled with 1/4 cup reserved for topping
1 cup sun-dried tomato packed in oil, drained
2 (24 ounce) packages Simply Potatoes Traditional Mashed Potatoes, made according to package directions

Steps:

  • Prepare mashed potatoes according to package directions. Remove from the stove and let cool slightly while making the meat mixture as follows:.
  • In a large frying pan, cook each slice of bacon on both sides until crispy. Remove from the pan, place on a paper towel and let cool, Remove all but 1 tablespoon of the bacon fat in the pan. Next, brown and crumble the ground turkey or beef in the bacon fat until no longer pink. Drain off the liquid and add the following to the meat: the 1/2 cup water, 1 package taco seasoning mix - minus 1 tablespoon, and 1 cup shredded carrots. Bring to a boil, then turn down the heat to a simmer, cover and let cook approximately 5 minutes or until the carrots are tender. Drain all of the liquid from the pan, then add 1/2 of the crumbled bacon, the drained sundried tomotoes and 3/4 cup each of the cheddar and goat cheese. Mix well. Set on the lowest heat to keep mixture warm and proceed to make the nests.
  • To Make the Bird Nests: On 2 cookie sheets, place 4 six-inch squares of foil on each cookie sheet. Using a paper towel, grease each foil piece lightly with the olive oil drained from the sundried tomotoes. Fill a gallon-sized ZipLoc bag with half of the prepared Simply Potatoes Traditional Mashed Potatoes, close and seal the bag while removing as much air from the bag as possible. Cut off one lower corner of the bag to leave an opening of approximately 1/2" and squeeze the mashed potatoes onto each piece of foil in a spiral - starting in the center - to create a base of potatoes about 4" in diameter. Add one more outer circle of potatoes to create an outer wall for each nest. Repeat with the second batch of mashed potatoes to create a total of 8 nests. Lightly sprinkle the remaining 1 tablespoon of taco mix on top of each potato nest with your fingers. Spoon the meat mixture into the center of each nest and top each nest with some of the reserved cheddar cheese, goat cheese and remaining crumbled bacon. Remove each nest from the baking sheet using a spatula placed under each piece of foil. Serve with a green salad and enjoy!

Nutrition Facts : Calories 231.7, Fat 16.4, SaturatedFat 6.2, Cholesterol 62.1, Sodium 268.6, Carbohydrate 5, Fiber 1.2, Sugar 0.8, Protein 16.9

CHEESE-FILLED BIRDS' NESTS



Cheese-Filled Birds' Nests image

Categories     Cheese     Citrus     Dairy     Fruit     Dessert     Bake     Ramadan     Mozzarella     Ricotta     Orange     Winter     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 36 pastries

Number Of Ingredients 16

For syrup:
1 1/2 cups water
3/4 cup sugar
3/4 cup honey
2 (4-inch) strips fresh orange zest
2/3 cup fresh orange juice
2 tablespoons fresh lemon juice
For filling:
2 cups whole-milk ricotta
3/4 cup finely shredded mozzarella
3 tablespoons honey
1 1/2 teaspoons grated fresh orange zest
1/4 teaspoon cinnamon
1-pound package kataifi (shredded phyllo dough), thawed if frozen
1 stick unsalted butter, melted
1/2 cup pine nuts, toasted

Steps:

  • Make syrup:
  • Bring water, sugar, honey, zest, and juices to a boil in a 2-quart saucepan over moderate heat, stirring until sugar is dissolved, then simmer until slightly thickened, about 8 minutes. Cool syrup.
  • Make filling:
  • Stir together cheeses, honey, zest, and cinnamon.
  • Assemble and bake nests:
  • Preheat oven to 350°F and butter 2 shallow baking pans (about 1 inch deep).
  • Gently pull apart strands of kataifi in a large bowl to loosen, then toss with all of butter. Pack a 1/3-cup measuring cup with strands and invert into a baking pan to form a mound. Make 36 more mounds (18 in each pan) in same manner.
  • With your finger, make a 1-inch-deep depression in top of each mound to form a nest. Spoon filling into holes, then sprinkle pine nuts over filling.
  • Bake birds' nests in upper and lower thirds of oven, rotating pans halfway through baking for even browning, until nests are pale golden, about 35 minutes. Discard zest and drizzle all of syrup over nests (syrup will gradually be absorbed). Cool birds' nests in pans on a rack.

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