Here’s an easy but delicious breakfast that needs no big intro. If you love bacon and eggs, this is for you! Bird’s Nest Breakfast is also a Mexican-inspired dish – using Mexican cheese blend, a little cayenne pepper plus cilantro and tomatoes. Most of all, it’s low carb and gluten-free!
Bird’s Nest Breakfast Cups (Baked Bacon and Eggs) Recipe
- 10 bacon strips
- 5 eggs
- 3/4 cup shredded reduced-fat Mexican Taco Cheese Blend
- A pinch or two of cayenne pepper (optional)
- Salt and pepper, to taste
- Fresh cilantro, coarsely chopped
- A few tomatoes, chopped
- Preheat the oven to 350F / 180C.
- In a large skillet or grill pan, cook bacon over medium heat for 3-4 minutes per side or until it begins to brown but is not yet crisp (still pliable).
- While you are cooking the bacon, whisk the eggs until combined.
- Stir in the shredded cheese. Season with a little salt and pepper and a pinch or two of cayenne pepper, if using.
- Grease the muffin pan.
- Place and wrap two bacon strips around the side of each muffin cup.
- Using a measuring cup, pour in the egg mixture in each prepared cup. Just divide it evenly among the cups.
- Bake for 18-20 minutes or until set. Remove from the oven and cool for 5 minutes.
- Transfer to a serving plate. Garnish with some chopped cilantro and have it with fresh chopped tomatoes. Low-carb, gluten-free and what a delicious breakfast!
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