Mother’s Day Bird’s Nest Breakfast Cups

What's FreshIngredients:

12 strips of thick-cut bacon

12 cage-free eggs

3 small sweet peppers, diced

3 small roma tomatoes, diced

5 shoots broccolini, chopped

1 shallot, cut into thin circles

1 cup Jarlsberg cheese, grated

1 sprig fresh rosemary for garnish

2 6-cup medium muffin tins


Preheat oven to 350º. Line a cookie sheet with tin foil and cook bacon on middle rack till cooked but pliable, about 20 minutes. While the bacon is cooking, whisk the eggs, adding some salt and pepper, and then dice the vegetables. Place each bacon slice in a circle in each of the muffin tins to line each of the cups. Pour in the eggs, leaving room for the vegetables and cheese. In each of the cups, put diced tomatoes,sweet peppers, broccolini, shallot, and then grated Jarlsburg cheese on top. Cook the muffin pans on the middle rack and for 20 minutes or until the tops are browned just a bit. Then remove and let cool for five minutes before serving. Serve with fresh-squeezed orange juice or a mimosa and garnish with a few leaves of rosemary.

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