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

Bird's Nest Breakfast Cups Recipe

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4.5 12 14
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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.”
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


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

Nutritional Facts

1 each: 120 calories, 7g fat (2g saturated fat), 30mg cholesterol, 515mg sodium, 2g carbohydrate (1g sugars, trace fiber), 12g protein Diabetic Exchanges:2 lean meat


  1. 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.
  2. Bake at 350° for 18-20 minutes or until set. Cool for 5 minutes before removing from pan. Sprinkle with parsley. Yield: 6 servings.
Originally published as Bird's Nest Breakfast Cups in Light & Tasty February/March 2008, p56

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Reviewed May. 13, 2012

"Did this for Mother's Day breakfast...the whole family loved it!"

Reviewed Nov. 29, 2011

"I added spinach and it was so good!"

Reviewed Mar. 16, 2011

"My family can't get enough of these. I fill the cups with each family members favorite ingredients so everybody gets exactly what they like, still very easy. Making them again tonight for breakfast in the morning."

Reviewed Mar. 9, 2011

"I made this with 97% fat free ham slices and it came out great."

Reviewed Dec. 11, 2010

"I haven't made this yet, but can't wait. I will add some hash browns on the bottom of the cup to use as a crust."

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