Breakfast is my favorite meal of the day, and when it comes to preparing this meal, I am usually looking for something quick and nutritious. I am an egg lover, but to be honest, I get bored with the typical ways of preparing eggs. Scrambling, frying, etc. yeah I’ve done it all, but I am constantly looking to reinvent classic recipes.
Provided by: SmallRecipe.com
Categories: Breakfast
Total time: 4 minutes
Prep time: 2 minutes
Cook time: 2 minutes
Yield: 1
Ingredients:
| 1 large egg |
| 1 slice whole grain bread (can substitute any type of bread) |
| 1 tsp olive oil |
| 5 grape tomatoes (sliced lengthwise (sliced avocado is also a great substitute)) |
| Salt and pepper to taste |
Steps:
- Drizzle 1 teaspoon olive oil on a small frying pan and preheat your pan.
- While the pan is heating use a knife or round cookie cutter to cut a circle in your slice of bread.
- Place your slice of bread on the frying pan and heat for less than a minute (or until 1 side is golden brown). Flip the bread over onto the other side and cook until the other side is golden brown.
- Crack your egg into a separate bowl.
- Drop the egg from the bowl directly into the hole in your slice of bread on the frying pan and cook for 30 seconds.
- Flip the bread/egg combination onto the other side and cook for another 30 seconds.
- Remove from the frying pan and plate with sliced grape tomatoes. Season with salt and pepper to taste.
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: SmallRecipe.com
Categories: Breakfast Potatoes
Total time: 50 minutes
Prep time: 20 minutes
Cook time: 30 minutes
Yield: 24 breakfast cups
Ingredients:
| 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, Saturated Fat 6.6 g, Sodium 815.6 mg, Sugar 0.4 g