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Bird’s Nest Breakfast Cups

Total Time

Prep/Total Time: 30 min.


6 servings

“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.”


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


  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.

Nutrition Facts

1 each: 120 calories, 7g fat (2g saturated fat), 30mg cholesterol, 515mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 12g protein. Diabetic Exchanges: 2 lean meat.

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  • cknb
    May 7, 2013

    No comment left

  • ranson
    Nov 3, 2012

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  • hjs33170
    Oct 5, 2012

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  • windean
    Jul 15, 2012

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  • whatever148259480
    May 13, 2012

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

  • eli05
    Nov 29, 2011

    I added spinach and it was so good!

  • taylor
    Apr 6, 2011

    No comment left

  • shabby_chic
    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.

  • sanross
    Mar 9, 2011

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

  • saltywood
    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.