Description
This morning I was browsing through my Comfort Food Cookbook Diet by Taste of Home and came across a recipe they called “Bird’s Nest Breakfast Cups.” I got inspired and added my own twist on it and, since I think they look like little roses, I’m calling them Bacon & Egg Bouquets. They’re really good and totally healthy!
Ingredients
- 16 slices Turkey Bacon
- 1-½ cup Egg Whites (I Used The Whites From 10 Eggs)
- ½ Roma Tomato, Diced
- ½ Avocado, diced
- Goat Cheese Crumbles, For Topping
- Fresh Basil, For Garnish
Preparation
Preheat oven to 350°F.
Cook bacon on an oiled/cooking sprayed griddle over medium-high heat. Do not cook fully, just a minute or two on each side, just enough to cook but not crisp. Remove bacon from griddle and set aside.
Spray mini muffin cups with oil/cooking spray.
Line the muffin cups with 1 piece of bacon each, wrapping it around completely.
In a small bowl (preferably one with a pour spout), whisk the egg whites and stir in tomato and avocado. (Or any other filler ingredients you choose.) Slowly pour egg mix into each bacon bouquet.
Top with goat cheese crumbles.
Bake for 15 minutes or until all egg bouquets have set.
Remove and let cool slightly and plate them up. Top with fresh basil.
Enjoy!
