Bird’s Nest Breakfast Cups (Baked Bacon and Eggs)

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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

Ingredients:

  • 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

Procedure:

  1. Preheat the oven to 350F / 180C.
  2. 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).
  3. While you are cooking the bacon, whisk the eggs until combined.
  4. Stir in the shredded cheese. Season with a little salt and pepper and a pinch or two of cayenne pepper, if using.
  5. Grease the muffin pan.
  6. Place and wrap two bacon strips around the side of each muffin cup.
  7. Using a measuring cup, pour in the egg mixture in each prepared cup. Just divide it evenly among the cups.
  8. Bake for 18-20 minutes or until set.  Remove from the oven and cool for 5 minutes.
  9. 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!

lutong bahay recipe-birds nest breakfast
Bird’s Nest Breakfast Cups (Baked Bacon and Eggs)

Source: www.manilaspoon.com

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Looking for other Lutong Bahay Recipes to try on? Feel free to check out our ulam recipes, desserts recipes and snacks recipes.

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