I’ve been away for awhile – sorry! I wish I had some awesome excuse like: I was in Panama (nice one, Mary!). But, alas, I’ve simply been playing Angry Birds Space. There. I said it. I’m addicted to a video game. It is TOTALLY awesome, though. You fling these birds through space with varying gravitational pulls to destroy the pigs that stole your eggs… enough already. Let’s just say that it’s a lot of fun, and it’s very challenging, and I think it’s good for your brain.
Something else that’s good is these cute,
Angry Bird Easter Brunch Egg Nests that Mo and I made recently. We made the nests and the filling the night before so that all we had to do in the morning was assemble and finish baking. Serve with Spring Fruit Salad and Mimosas. EnJOY!
- 5 tsp unsalted butter
- 4 cups fresh hash browns (1 pound), thawed if frozen
- 6 large eggs, plus 2 large egg whites
- Coarse salt and ground pepper
- ½ tsp paprika
- 1 garlic clove, minced
- ½ small red onion, diced small
- 1 small red bell pepper, stemmed, seeded, and diced small
- 4 ounces good-quality sausage
- 3 ounces cheddar or other sharp cheese
- Preheat oven to 475°F. Coat 6 nonstick jumbo muffin cups with ½ teaspoon butter. In a large microwave-safe bowl, melt 4 teaspoons butter. Add hash browns and 2 egg whites; season with salt, pepper, paprika and garlic and mix thoroughly. Place ½ cup mixture into each muffin cup, firmly pressing into bottom and up side of each cup. Bake 15 minutes.
- Meanwhile, in a small nonstick skillet, melt ½ teaspoon butter over medium. Add red onion, bell pepper, and sausage. Cook, stirring occasionally, until onion is softened, about 7 minutes. Season with salt and pepper.
- Divide vegetable mixture evenly among cups and top with cheddar. Bake 2 minutes.
- Remove from oven and crack 1 egg into each cup. Season with salt and pepper and bake until whites are set but yolks are still runny, 8 to 10 minutes. With a small offset spatula, remove cups from pan and serve immediately.