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Bird's Nest Breakfast Cups Recipe

Bird's Nest Breakfast Cups Recipe photo by Taste of Home

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“This is a lightened up version of an original recipe that called for regular bacon and eggs,” writes Aris Gonzalez from Deltona, Florida. “Everyone loves it and thinks I really fussed, but it's so easy! It makes such a pretty presentation that I often serve this to overnight guests.”

This recipe is:

Healthy

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Diabetic Friendly

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Bird's Nest Breakfast Cups Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

10 20 30

Ingredients

12 turkey bacon strips
1-1/2 cups egg substitute
6 tablespoons shredded reduced-fat Mexican cheese blend
1 tablespoon minced fresh parsley

Directions

In a large skillet, cook bacon over medium heat for 2 minutes on each side or until partially set but not crisp. Coat six muffin cups with cooking spray; wrap two bacon strips around the inside of each cup. Fill each with 1/4 cup egg substitute; top with cheese.
Bake at 350° for 18-20 minutes or until set. Cool for 5 minutes before removing from pan. Sprinkle with parsley. Yield: 6 servings.

Nutritional Facts 1 breakfast cup equals 120 calories, 7 g fat (2 g saturated fat), 30 mg cholesterol, 515 mg sodium, 2 g carbohydrate, trace fiber, 12 g protein. Diabetic Exchange: 2 lean meat.

Originally published as Bird's Nest Breakfast Cups in Light & Tasty February/March 2008, p56

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Reviews for Bird's Nest Breakfast Cups

Bird's Nest Breakfast Cups

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Reviewed on May. 10, 2010 by katiepatatie

I made these on Mother's Day for my family and everyone loved them. None of us like egg bakes or quiche, so I thought I'd try this out. I mixed the cheese in the egg mixture before filling the nests. Even my brother-in-law, who was griping about the turkey bacon while I was preparing them, stopped eating to tell me how good they were. Great easy recipe.

Reviewed on Apr. 20, 2010 by Mrs.EBDarcy

I was a little afraid that I wouldn't be good at folding the bacon. I have never been great at origami. But, this recipe was very good and extremely tasty. I did add a little garlic to the egg mixture.

Reviewed on Apr. 16, 2009 by Lindsay1

This is an amazing on-the-go recipe. I make these to take to work for a healthy breakfast or on the road. I didn't like the turkey bacon -- even "low sodium" turkey bacon made these unbelievably salty. I also recommended mixing the cheese in with the egg as well as adding some diced onion. Enjoy!

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