Egg nests

Low Sodium

Avocado oil in this egg nests recipe contains heart health-boosting monounsaturated fats, which help your body absorb vitamins and minerals too! 


Nonstick cooking spray
12 slices whole grain bread
1 tablespoon unsalted butter, melted
6 large eggs
2 tablespoons low-fat (1%) milk
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground thyme
1/4 teaspoon paprika
2 teaspoons avocado oil


1. Preheat oven to 400 F. Spray a 12-cup muffin tin with nonstick cooking spray. Set aside. 
2. Remove the crusts from the bread. (You can save the crusts for another recipe or compost them.) Place one slice of bread in each muffin cup and brush lightly with the melted butter. Bake for 3 to 5 minutes or until lightly toasted.
3. While bread is baking, crack the eggs into a small bowl. Add the milk, black pepper, thyme and paprika. Beat with a fork until well-blended. 
4. In a small skillet, heat oil over medium-high heat. Add egg mixture (made in step 3). Cook, using a heat-safe spatula to push the eggs around, for 5 to 10 minutes or until cooked through. Remove from heat.
5. Allow bread nests to cool slightly, then fill with scrambled eggs. Serve warm with cheese, salsa, hot sauce, diced fresh tomatoes, diced onion, bacon or sausage.*


Makes 6 servings 
Recipe contains: wheat, milk, eggs 
Carb choices per serving: 2 1/2   
*Option not included in nutrition facts.

First Published: 02/18/2019
Last Reviewed: 02/12/2019

Egg nests
Tip: Ask your kiddos to help remove the crusts from the bread and if desired, add the optional toppings just before serving.*
Egg nests nutrition label