Savory Egg Nests Recipes

Steps:

• Preheat oven 400 degrees. Prepare muffin tins with cooking spray.
• Remove crusts from bread and flatten with a rolling pin.
• Tuck bread in muffin tine with 4 corners sticking out. Add 1 tablespoons ham and 1 tablespoons cheese in each tin.
• Crack 6 eggs in a bowl and beat with a fork. Pour over ham and cheese, dividing the eggs among the 6 cups. Season with salt and pepper.
• Place muffin tin in oven and bake 25 minutes or until done.

Steps:

• Use a 3-inch cookie cutter to cut a shape out of the bread. Melt the butter in a griddle or frying pan. Place the bread in the pan and break an egg into the hole. Lay the cutout shape in the pan wherever it will fit and toast until golden brown. Sprinkle the egg with salt and pepper.
• When the egg is cooked on the bottom and before the bread becomes too brown, flip the egg nest to toast the other side and finish cooking the egg, about 1 minute. Serve with toasted shape.

Steps:

• Heat the oven to 400°.
• In a large bowl, toss together the potatoes, 1/4 cup of the oil or butter, salt, and pepper.
• Spoon about 1/3 cup of the potato mixture into each cup of a 12-serving muffin tin. Press the mixture into the bottom and up the sides of each cup, then bake until golden brown, about 30 to 35 minutes.
• Remove the nests from the oven and allow them to cool.
• Meanwhile, whisk together the eggs and milk.
• Heat a large nonstick saut? pan over medium-high heat. Add the remaining oil or butter to the pan and heat.
• Add the onions and peppers to the pan and saute until both are soft and the onions are slightly golden, about 2 to 3 minutes.
• Add the sausage and cook until heated through.
• Add the egg mixture and stir until the eggs have set and small curds have formed.
• Season with salt and pepper to taste.
• Remove the potato nests from the muffin tin and place them on an ovenproof platter or cookie sheet.
• Fill each cup with some of the egg mixture, top with a sprinkling of the cheese, and place the nests in a 375° oven until the cheese is melted, about 2 to 3 minutes.
• If you like, garnish each nest with a little parsley. Serve warm.

Steps:

• In a large bowl, mix hash browns, salt, pepper, olive oil and 1 cup of the cheese.
• Spray a non-stick muffin pan liberally with cooking spray.
• Divide hash brown mixture among 8 of the muffin cavities.
• Use your fingers to pack them tightly, and shape into a bowl, or nest.
• Bake at 425 degrees for 15 minutes, or until the edges have browned and the cheese is melted.
• Crack a medium egg into each nest. Season with salt and pepper.
• Top with crumbled bacon and additional shredded cheese.
• Bake at 350 degrees for about 15 minutes, or until the egg whites are set.
• Let cool about 10 minutes. Gently slide a knife around the edges of the nest, and use a fork or spoon to lift out of the pan.
• Garnish with the chopped parsley.

Steps:

• In a heavy saucepan over low heat, cook marshmallows, butter and peanut butter until marshmallows are melted; stir until blended. Remove from the heat; stir in chow mein noodles. Divide into 12 mounds on a waxed paper-lined pan., With lightly buttered hands, quickly shape each mound into a nest; make an indentation in the center. Fill nests with jelly beans. Trim 1/2 in. from each cupcake liner; place nests in liners. Store in an airtight container.

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.

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.

Steps:

• Spread cheese in buttered 9x13 inch baking dish.
• Dot with butter.
• Combine cream,mustard,salt and pepper.
• Pour half of the cream mixture over cheese.
• Pour eggs into baking dish.
• Add rest of cream mixture.
• Bake at 325 degrees for 40 minutes,or until set.