Bird's Nest Breakfast Cups:
If you know me at all you know Colin & I; have life threatening allergies.
I tweak almost all recipes for many reasons but our allergies is the biggest reason.
Notes for others. I'm making 2 versions at the same time. 3 will be for us and 3 Colin our son. I made Colin's 3 with more potato, turkey bacon or polish sausage & rice cheese; he doesn't like to eat eggs.
My Version is below
Hash Brown Cups (GF, SF, DF, & Pork Free)
10 c shredded organic hash brown potatoes thawed (no soybean oil=SF)
4 t salt (sea salt ground fine)
1 t white pepper ground fine (organic)
1 T onion powder (organic)
1 t garlic powder (organic)
1 T carrot powder (organic)
1 T diced onion (organic) In my potato mix not Colin's
2 T EVOO extra virgin olive oil (organic)
1/3 c shredded rice cheddar cheese (SF, DF) I use Rice Vegan Cheddar flavor
1/3 c shredded cheddar cheese (SF, GF) for us
4 eggs organic free range & grain fed
1 T diced carrots (organic)
1 T diced red bell pepper (organic)
1 T diced celery (organic)
1 t dill weed (organic)
Bacon bits or 8-10 pieces of cooked Soy Free, Pork Free bacon, crumbled
or Polish Sausage- Gluten Free, Soy Free, & Pork Free
muffin tin (I use a jumbo muffin pan; makes 6 for us)
shortcake baking tin for Colin 6 for him no egg mix
In 2 large bowls. Take hash browns and mix in the salt, pepper, oil and 1/3 cup shredded cheese.
Divide amongst the cups in your muffin tin, making sure to grease tin beforehand.
Bake hash browns at 425 degrees for 15-18 minutes or until toasty.
Once they're finished, take them out and lower the temp of the oven to 350 degrees.
Add egg mix into each of the cups. Top with bacon and a sprinkle of extra cheese
Bake at 350 degrees for 13-16 minutes (or until the eggs are as firm as you like them).
Flip onto cooling rack to remove from shortcake pan.
Photo of Colin's Hash Brown Cup