In this day and age, some of us (yes, me included) get caught up in the rat race of life and forget things that should be of importance. For example, children should be eating a healthy, low-fat, protein rich breakfast. I know that doesn’t happen around here too often. It can help them focus more in school and have a better day overall.
Jennie-O has set out to change that with Champions for Kids: Give Breakfast a Wake-Up Call project. There are really simple ways that you can get involved that would have an impact on your family, your child’s environment and even your community (depending on the way you participate). You can prepare breakfast for your family, your child’s classroom, a sport’s group, youth group… really, it’s up to you. I was on a mission to spend some time with my family while trying out a fun recipe that they would love!
Recently, I came across Breakfast Bird Nests online. It seems that no two recipes are really alike (well, from what I found). All I knew is that I really wanted to make them. Breakfast is one of our family’s favorite meals; however, we rarely get a wholesome nutritious breakfast. It’s even more unusual to all be eating breakfast at the same time. Family time is super important to me and providing my kids with a breakfast that will make their day go great is too!
Grabbing all the ingredients I would need in order to prepare this breakfast for my family was pretty simple. One trip to Walmart took care of it all. I went with Jennie-O Turkey Bacon because they didn’t have Jennie-O sausage. We would normally use some super fattening, artery clogging bacon but I was excited to try this one out. The ingredients that you will need are:
- 24 ounce bag of frozen shredded hashbrowns
- 2 teaspoons of salt
- 1 teaspoon of pepper
- 2 tablespoons of Olive Oil (or vegetable oil)
- 1/3 cup of shredded cheese
- 1 package of Jennie-O Turkey Bacon
- 12 eggs
- Extra shredded cheese
TIP: Honestly, when I first got all of my ingredients ready to go, I thought this amount was going to make 12 of the standard cupcakes. I was wrong. It made 24 plus I still had a small amount of hashbrowns left so plan accordingly.
Before you begin, preheat your oven to 425. The first thing you are going to do is mix the hasbrowns, oil, salt, pepper and 1/3 cup of shredded cheese in a big bowl. TIPS: Be sure to mix well and if you feel it needs a bit of extra oil, add some. Be sure to spray the cupcake pan very well before adding anything. Trust me on this one, I was scrubbing my pans for a while.
Disclaimer: I have had these pans for about 15 years – they are aged. No matter how hard I scrub, these babies do not get any cleaner. Back to business. Once you grease the pans up well, divide your potato mixture evenly among the cups. If you have the large muffin pans, I would try them out. I might get one for next time. Also, I could have put a little more potato in each cup. It shrunk down and was a little scarce. Place them in the oven at 425 for about 15 minutes or until slightly crispy.
While my hashbrowns were cooking, I prepared the bacon. I took my cooking scissors and cut it up into small pieces. At first, I was going to make a ‘bacon bowl’ in the bottom of the cup; however, decided I’m not quite that talented yet in the kitchen.
This is the first time I had ever cooked turkey bacon so I wasn’t sure if it was able to get crispy. One thing I notices was all the actual meat there was and way less fat. It cooked up nice with very little grease. Not enough to even drain out. It only took about 10 minutes to cook and was perfect in crispiness. When your bacon is done cooking, it will be just about time to take the hashbrowns out of the oven. At that point, you’ll want to decrease your oven temperature to 350.
The eggs were pretty easy (as one would imagine). I was sure to add some milk into them that way they odds of it sticking were decreased. Some of the recipes I came across simply broke an egg into each cup. Some broke an egg into each cup then popped the yolk. I chose to scramble mine. I used an ice cream scoop to pour the egg into each cup. I poured just enough for it to almost reach the top.
When I was finished pouring the egg into the cups, I sprinkled the Jennie-O Turkey Bacon on top of the egg in each cup. I cooked the whole package of bacon. I was very generous with the amount of bacon I put in each cup and still had about a handful left. So if you aren’t making very much, even half of the package would work. After that, I sprinkled the extra cheese on top and that was that. You will want to back them at 350 for about 15 minutes or until the eggs are are fluffy.
I let them cook until they were looking slightly crispy because that is how I like them. When I removed them from the pan I slid a butter knife around the entire cup and then wedged it between the bird nest and pan while I pushed the knife towards the middle. They were pretty stuck to the pan even after greasing it up pretty good. I’m kind of wondering if cupcake foil liners would work?
In the end, I was very pleased with how they turned out. The above Bird Nests were the ones that were extra greased and I carefully removed.
You will see the front Breakfast Bird Nest is not as pretty as the rest. This is what happened to the ones that weren’t greased enough and I wasn’t careful removing. If you aren’t out to impress anybody, I guess it might not matter. They all tasted the same.
I served the Breakfast Bird Nests with 100% Whole Wheat English Muffins and orange juice. This was my plate. I attempted a sandwich but decided it was too much bread and not enough Bird Nests so I ditched half of the bread.
I was very surprised that she ate them all! She ate two whole Bird Nests and an English muffin. If the potatoes, eggs, cheese and Turkey Bacon were all separated on her plate, she would not have eaten it all. I think because of the ‘cupcake appeal’ it was more enjoying to her.
Even this little guy here was impressed. He is hard to please. He rarely eats everything on his plate. I will admit he didn’t eat it all but he did eat most of it. I think I’m going to start disguising their food as cupcakes more often.
I’m thankful that Jennie-O inspired me to create this wonderful family breakfast. We really had a great time together by slowing down and enjoying the moment. My plan is to make this a mandatory event at least a couple of times a week. We also really liked the Jennie-O Turkey Bacon. We will definitely be making the switch. There is no reason not to – it’s healthier and tastes pretty darn good! Be sure to follow Jennie-O on Twitter and Facebook to stay up on the latest news and promotions.
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