Gluten Free Bacon and Egg Nests

Gluten Free Bacon and Egg Nests Recipe

When I was a kid, we didn’t often eat eggs for breakfast – we were a more of a “Continental Breakfast” kind of family – toast, cereal, juice, that sort of thing.

Eggs for breakfast in our family were usually reserved for special occasions, being ill, or feeling blue. In the case of feeling blue and needing a little cheering up, my mom would make toad in a hole – bread with a circle cut out, into which went an egg and the whole thing got fried up.

I was more of a “protein for breakfast” kind of mom when it came to raising my own children and eggs were a constant staple at our breakfast table. Which meant in order to keep things interesting, I needed to come up with new ways to serve eggs.

I love these Bacon and Egg Nests – everything I love for breakfast in one pretty little package that also happens to be delicious! It also happens that if I were feeling blue and was served these eggs, I would be certain to cheer right up!

Recipe notes: I use nitrate free bacon, pastured, cage free eggs (like Nature’s Yoke) and chives for my herbs. You can use any herb or combination of herbs you like. For dairy free, simply substitute the Parmesan with dairy free Parmesan substitute.

Gluten Free Bacon and Egg Nests Recipe

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Gluten Free Bacon and Egg Nests
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Gluten Free Bacon and Egg Nests Recipe

Prep Time10 mins
Cook Time7 mins
Total Time17 mins
Course: Breakfast
Cuisine: American
Servings: 6 people
Calories: 141kcal
Author: Carol Kicinski

Ingredients

  • 3 slices bacon
  • 6 large eggs
  • ½ cup Parmesan cheese
  • ¼ cup minced herbs
  • Black pepper

Instructions

  • Preheat oven to 450 degrees. Line a baking sheet with parchment paper or a silicon baking mat.
  • Fry the bacon until crispy. Drain and crumble.
  • Separate the eggs – put all the egg whites in a mixing bowl and put the egg yolks in 6 individual ramekins or small bowls.
  • Whip the eggs until stiff. Fold in the crumbled bacon, cheese, and herbs. Spoon 6 mounds of the egg white mixture onto the prepared baking sheet. Make a deep well in the center of each mound. Bake for 4 minutes. Add an egg yolk into each well and bake for another 2 – 3 minutes or until the yolks are just set. Serve immediately.

Nutrition

Nutrition Facts
Gluten Free Bacon and Egg Nests Recipe
Amount Per Serving
Calories 141 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 4g20%
Cholesterol 176mg59%
Sodium 268mg11%
Potassium 90mg3%
Protein 9g18%
Vitamin A 355IU7%
Vitamin C 0.2mg0%
Calcium 125mg13%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.

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Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Bacon Baking Eggs Gluten-Free Gluten-Free Recipes Nature's Yoke Optionally Dairy Free Parmesan Cheese
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  1. Chris Arnold
    August 19, 2014

    Made these this morning they were delicious, my husband really liked them, they will be added to our list of breakfast meals. Thanks Carol

    1. Carol Kicinski
      August 28, 2014

      Hi Chris,
      Yay! I’m happy to hear they were a hit. After all, a way to a mans heart is through his stomach!
      xo,
      Carol

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  3. September 8, 2014

    These are beautiful as always, Carol. I’m linking to them in my back-to-school breakfast roundup!

    1. Carol Kicinski
      September 9, 2014

      Yay! Thanks so much Cheryl!!

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