Egg Nests + a brand new look

breakfast egg muffins

January is coming to a close and I can't BELIEVE my eyes/ears/bones that it's been a month into 2013!
So far my assessment has been positive. One fab thing I must point to is my brand-spankin-new-year-new blog design by Fabulous K! Whatcha think? I'm kinda in lurrrve so I hope your peepers are enjoying in tandem with mine.

Now onto da food. I decided we needed to mix things up a bit when Ty asked me why I had never done a breakfast post when it's mos def my favorite meal of the day- my first reaction was "people don't got time fo dat!" (in a Sweet Brown voice, naturally). But after more thoughts I thought, "why you hatin' on bfast?" (nvm that I talk very gangsta in my head). If you either have time to make breakfast during the weekdays (who are you???) or enjoy a little brunch action on the week's most cherished days Sat & Sun, I think you'll enjoy the ease of these little egg muffins. The crust is made of frozen hashbrowns, you can add ANY mix-ins to the eggs, and top it off with a little cheese and you're G2G. Check em out!

Egg Nests

Prep Time: 5 mins | Cook Time: 10 mins | Makes 8 muffins

Ingredients

egg nests
  • 16 tbs. frozen hashbrowns, 2 tbs. per muffin tin
  • 4 tbs. flour
  • 6 eggs
  • 8 tbs. shredded cheese (cheddar / monterey jack / pepperjack/ Mexican blend would all be good!)
  • cooking spray
  • salt and pepper
optional mix-ins
  • chopped jalapeƱos
  • diced onions
  • diced bell peppers
  • diced tomatoes
  • bacon crumbles (cooked)
  • sausage crumbles (turkey, chicken or pork cooked and drained on paper towel)
  • shredded chicken (cooked)
The Steps
  1. Prep pan and oven: Spray your muffin tin with the cooking spray and be sure to be thorough! Get all the cracks and edges of the pan. Preheat oven to 450 degrees.

  2. Bake muffin base: In a bowl, combine hashbrowns and flour and sprinkle in some salt and pepper. Using your tablespoon measurement, place 2 tbs. of hashbrown mix into each muffin tin. Press into bottom and bake for 5-8 minutes until they are beginning to crust, then remove from oven.

  3. Combine eggs + mix-ins: In another bowl, beat eggs and combine with mix-ins of your liking and season with salt and pepper. Divide the mix between all 8 muffin tins- pour until about halfway up into all tins then come around and top off with extra. Top with cheese, about 1 tbs. or less each.

  4. Bake egg nests: Place muffin tin in oven for 10 minutes or until tops are golden and eggs have set. Let cool and remove with a fork or spatula. Enjoy!

If you make this recipe, let me know! Leave a comment, let me know what you think + be sure to tag any pictures with #TheSavvySpoon on Instagram!

xoxo
Cay

2 comments:

  1. The site looks great!! I make something sort of similar to these but a breakfast quiche in a muffin pan!

    love ya!

    ReplyDelete
    Replies
    1. Thanks so much lady! I LOVE quiche... huge fan. Can't wait to see you in Seaside! Love you!

      Delete

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