I thought this little treat up yesterday and had to make it today. So, here is is~hot from the oven and onto the site! It was YUMMY! And great if you don’t happen to have baked potatoes for the original Idaho sunrise.
What are they? Hash brown baskets baked with eggs,bacon and cheese. I was thinking of calling them birds’ nests-but I think that’s an Easter confection…hmmmm.
How to do it:
take a bag (24oz) of thawed hash browns, mix in 2 tsp salt, 1 tsp fresh ground black pepper, 2 tbs oil and about 1/3 c shredded cheddar cheese. Put then in a well greased muffin tin, and make a well in the center.
Bake at 425°F for 15-18 minutes, cover with foil if the edges appear to be getting too brown.
They should look kinda like this when they are ready. Now, lower the oven to 350°F. Crack a medium egg into each “nest” and top with bacon bits, cheese and parsley flakes.
Bake for about 13-16 minutes.
Gentle slide a knife along the edges, and gently pull up with a fork.
you could also fill these with beaten eggs and a bit of spinach…. that was my afterthought. Hmmm…maybe i will make that tomorrow.
Oh! By the way, there is this site- Foodbuzz and everyday, they have a “daily special”. Last week it was these neat silicone ball whisks… so, I ordered one and got an awesome deal through the foodbuzz link. Be sure and check it out- I’m super happy with the deal I got last week, so I thought I’d share with y’all. 
http://www.foodbuzz.com/daily special I think today they are offering the Cuisinart Griddler for 57% off….wow that’s a good deal….hmmmm.
- 1 bag frozen (and thawed) hash browns
- 12 eggs
- shredded cheese, parsley, bacon to garnish
- take a bag (24oz) of thawed hash browns, mix in 2 tsp salt, 1 tsp fresh ground black pepper, 2 tbs oil and about ⅓ c shredded cheddar cheese. Put then in a well greased muffin tin, and make a well in the center.
- Bake at 425°F for 15-18 minutes, cover with foil if the edges appear to be getting too brown.
- lower the oven to 350°F. Crack a medium egg into each “nest” and top with bacon bits, cheese and parsley flakes.
- Bake for about 13-16 minutes.
- Gentle slide a knife along the edges, and gently pull up with a fork.
- you could also fill these with beaten eggs and a bit of spinach.
oh these look yummy indeed! I love happy surprises such as this!
What a great brunch idea! I’m assuming if you don’t have frozen hash browns you can use grated potatoes? Is there another ingredient in hash browns? I’ve always made them with just potatoes (and salt/pepper) but they never seem to turn out right…
This looks absolutely yummy!
That looks wonderful. I have to try this next time I’m making breakfast. My husband would love it.
What a great idea…I really like these little bites of hash browns. Who wouldn’t enjoy all that breakfast goodness in a petite little size!
I made these for breakfast this morning and they were definitely one of the best breakfast foods I’ve had in a long time! We put down fresh spinach leaves before we cracked the egg on top and didn’t include bacon but they turned out great! Thanks for the idea!
Yay! I am so glad about that..
This is genius!! I cannot wait to try these…
I can’t wait to try this out! I love doing new stuff for breakfast, makes it a great way to start the day
This sounds so great and your pictures are wonderful!
I really like these little bites of hash browns. Who wouldn’t enjoy all that breakfast goodness in a petite little size.
[...] Via: thevillagecook.com [...]
this looks amazing!! and so simple yet so innovative
i’ll definitely have to try this tomorrow!!
first thing in the morning
page
Well,I really like these little bites of hash browns. Who wouldn’t enjoy all that breakfast goodness in a petite little size. I tried at home hope it will be tasty.
That looks wonderful. I have to try this next time I’m making breakfast. thanx for sharing.
I love the idea… but I was cleaning my pan for a week!
HI!
I have been wanting to try this recipe all week! I had some leftover homemade scalloped potatoes so I decided to use those instead of fresh/frozen hashbrowns. I just warmed the scalloped potatoes enough to be pilable to fill the muffin pan. I also used cupcake papers in hopes that I might find something new I could pack for breakfast at work! DELISH! It worked out well – large eggs are too big so I divided my eggs, yolks and a bit of white in one and all white in the next –good option for those not wanting whole eggs!
Thanks for the input- I agree, you have to use small or medium eggs. Soooo yummy. I’m glad you enjoyed it!
Wow, sure looks good. Great idea with the shredded potatoes.
Thanks for the receipe! Im making these for Christmas morning Breakfast Yummy
I have been wanting to try this recipe all week! I had some leftover homemade scalloped potatoes so I decided to use those instead of fresh/frozen hashbrowns. I just warmed the scalloped potatoes enough to be pilable to fill the muffin pan. I also used cupcake papers in hopes that I might find something new I could pack for breakfast at work! DELISH! It worked out well – large eggs are too big so I divided my eggs, yolks and a bit of white in one and all white in the next –good option for those not wanting whole eggs!
http://www.monsterdrdrebeats.org
[...] Posted on May 9, 2011 by beyourownadventure Once again on Pinterest, I found this lovely recipe. I was so excited to try it. It takes a bit of time, but it was really good. I used sausage instead [...]
Wow!! These look amazing! Can’t wait to try them!
[...] Here’s a fun recipe to try for breakfast this weekend called the Idaho Sunrise. [...]
[...] Here’s a fun recipe to try for breakfast this weekend called the Idaho Sunrise. [...]
[...] Here’s a fun recipe to try for breakfast this weekend called the Idaho Sunrise. [...]
[...] Idaho Sunrise [...]
[...] Here’s a fun recipe to try for breakfast this weekend called the Idaho Sunrise. [...]
I made these for my coworkers a while back… THEY LOVED THEM!!!!!!!!!!!!111
Hey there, just letting you know that we LOVED this recipe. I did have to cook my eggs a bit longer than you suggested, but I’m guessing that is a difference in ovens. Loved this so much, my new favorite b’fast recipe! I will share!
So happy Chandra! Yes, ovens are like jeans… they “work” different with everyone!
[...] Found via Pinterest, these hashbrown + egg baskets are amazingly yummy. The original recipe I found is here. [...]
I have made this recipe twice now. Its really tasty and extremely easy to make. Pictures look great!
Breakfast is my favorite meal! These look so amazing, I think I will give them a try.
Would these freeze well?
I think they would, although I have never tried. Re-heating may overcook the egg, however.
I am making these for a baby shower brunch. I think they are going to be a crowd pleaser. What kind of cheese would you suggest?
Sorry, found it. The cheese is cheddar. I’ll let you know how everyone liked them at the shower.
[...] TheVillageCook.com BACON CINNAMON [...]
[...] recipe from The Domestic Mama & The Village Cook [...]
[...] We have more Christmas parties, lunches and office dinners this week which I’m really looking forward to. My department went to lunch last friday, Jono will go this wednesday, our whole office is having a party and 1/2 day wednesday, I have book club christmas party wednesday night, thursday night we’re having an ASTA dinner with old friends and then friday night we’re going out to dinner with Jono’s office. WHEW! Sunday we hosted a dollar-store christmas with my cousin Sheyanna, her boyfriend Andrae and mom. It was pretty fun. I got to try a new recipe I found on Pinterest for these amazing breakfast things. [...]
Do you think after cooking these could be frozen. Im a working single mom and I was thinking this would be great to make a big batch and then just warm up as needed. Any thoughts?
Yes! I have made them on a Sunday and heated them up through the week.
Just loved this. Cut asparagus spears into small pieces and included this in the original baking. Used muffin paper cups. Froze well and used again during the week. Used spinach one time also. Great. Friends enjoyed for a brunch touch at a weekly gathering! Thanks.
Made these yesterday. Very good, but you need to make sure that you spray the pan so they don’t stick. I added onions and cheese with hashbrowns. I will say that this was a test run for a family breakfast in a few weeks. I found “cupping” the hashbrown mixture is harder than it seems to be. 12 oz of hashbrowns with cheese and onions made 12 “baskets”, way too many for two people, but perfect for a test run! I scrambled the eggs and added bacon, onion, cheese, salt and pepper. They were delicious.
[...] {source} [...]
Wow, these look delicious. We are going to Florida and will have company for one week, these will be perfect little breakfast treats. Thank you for sharing!
Actually, you don’t have to cook hashbrowns ahead of time, just mix together and bake.
Make sure you really coat the muffin pan with cooking spray! Also, I cracked my eggs separately and whisked in a touch of sour cream. Then to the egg mixture I added sautéed shallots, green onion, bacon, jalapeños, salt, pepper, and parsley. I also used white cheddar cheese in the hash brown mix and right on top of the eggs after I dumped the egg into the muffin tin. Will definitely make again, I loved it!
[...] a veggie cheese or a meat version. I like to call my version “breakfast Bird Nests” http://thevillagecook.com/idaho-sunrise-part-two/ They only last about 6 weeks in the freezer, so I’ll probably make 2 muffin tins worth. [...]
[...] found a deliciously straight-forward recipe à la the Pinterest of Michelle Keith, author of “The Domestic Mama & The Village Cook” and decided to give breakfast a [...]
[...] How to do it: take a bag (24oz) of thawed hash browns, mix in 2 tsp salt, 1 tsp fresh ground black pepper, 2 tbs oil and about 1/3 c shredded cheddar cheese. Put then in a well greased muffin tin, and make a well in the center. What are they? Hash brown baskets baked with eggs,bacon and cheese. I was thinking of calling them birds’ nests-but I think that’s an Easter confection…hmmmm. idaho sunrise part two « « The Domestic Mama & The Village CookThe Domestic Mama & The Vil… [...]
[...] whipping up some delicious Idaho Sunrise , we headed out to Mary Jo’s Cloth store (aka the best fabric store in all of existence) to [...]
These were fantastic. I gave you a great review on my pinterest board. Thanks so much.
Thank you Tricia!
These look delicious, will definitely need to try! Do you suppose these would be good/okay chilled? I’m looking for road trip food ideas that aren’t just sugar and don’t need to be heated on the road.
I’ve had them cold out of the fridge & they’re not bad at all!
Is this recipe for mini muffin cups or regular sized cups? About how many does it make?
Regular muffins, it makes 18
I saw these on Pinterest and had to try them. Had 2 friends over for breakfast this morning and we all loved them. We talked about all the ways we could jazz them up. Great idea and SO happy someone pinned them so I could come find you.
Me too! Thanks for finding me!
[...] Heather Varela – Print/Design Work: Scott Johnson – Donuts: Dunkin’ Donuts – Breakfast Cups Recipe – DIY Ruffled Table ClothsShare or Save >share on twitter Comments 0June 19, 2012 by [...]
[...] Heather Varela – Print/Design Work: Scott Johnson – Donuts: Dunkin’ Donuts – Breakfast Cups Recipe – DIY Ruffled Table ClothsShare or Save >share on twitter Comments 0August 27, 2012 by [...]
I was wondering if anyone has ever tried this recipe using an egg substitute? My hubby is on a low cholestrol diet and I would love to make this for him using an egg substitute product that I use all the time to make omlettes and egg sandwiches for him.
[...] {source} [...]
[...] healthy. I've thought about making something like these: Are We There Yet?: Breakfast Burritos, idaho sunrise part two – The Domestic Mama & The Village Cook, Gwaltney Foods My issue is that I tire of the same thing every morning. And since it's just DH [...]
[...] I want these for breakfast. Bacon, eggs, cheese in little hashbrown nests. [...]
I made them into little quiches! Goat cheese for a few of them and cheddar/bacon for the rest. Turned out really great!
Do you cook the bacon first?
Yes, cooked crumbled bacon.
[...] Inspired by The Domestic Mama & The Village Cook [...]