Bird Nests
Delight your taste buds with these charming and savory Bird Nests—an irresistible blend of textures and flavors perfect for family dinners or special occasions. Made with crispy, baked egg noodle bases shaped into adorable nests, these individual servings are filled with a creamy medley of sautéed vegetables, cream cheese, and aromatic seasonings like oregano and black pepper. Topped with gooey melted mozzarella and garnished with fresh parsley, these nests are not only visually stunning but also bursting with rich, comforting flavors. Ready in just 45 minutes, Bird Nests are a crowd-pleasing recipe that's fun to make and even more fun to eat. Great as a unique side dish, appetizer, or light main course, this recipe is sure to impress!
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Recipe Information
Ingredients
- 200 grams egg noodles
- 2 large eggs
- 50 grams parmesan cheese
- 1 tablespoon olive oil
- 1 medium bell pepper (diced)
- 1 medium carrot (grated)
- 100 grams corn kernels
- 100 grams cream cheese
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon dried oregano
- 1 tablespoon fresh parsley (chopped)
- 50 grams shredded mozzarella
Instructions
Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin lightly with olive oil.
Cook the egg noodles according to the package instructions. Drain and let them cool slightly.
In a large mixing bowl, combine the cooked noodles, eggs, parmesan cheese, a pinch of salt, and black pepper. Mix well until evenly coated.
Divide the noodle mixture evenly among the muffin cups, shaping them into little ‘nests’ by pressing gently in the middle to create an indent.
Bake the noodle nests in the preheated oven for 10-12 minutes, or until they are golden and hold their shape. Remove and set aside to cool slightly.
While the nests are baking, heat olive oil in a pan over medium heat. Add the diced bell pepper, grated carrot, and corn kernels. Cook for 4-5 minutes, stirring occasionally, until the vegetables are tender.
Remove the pan from heat and stir in the cream cheese, dried oregano, remaining salt, and black pepper. Mix until the filling is smooth and creamy.
Spoon the creamy vegetable mixture into the center of each noodle nest.
Sprinkle shredded mozzarella over the top of each filled nest.
Place the muffin tin back into the oven and bake for another 10 minutes, or until the cheese is melted and bubbly.
Garnish with chopped fresh parsley and let cool for 5 minutes before gently removing the nests from the muffin tin.
Serve warm and enjoy!
Nutrition Facts
Calories |
434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.6 g | 34% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 39 mg | 13% | |
| Sodium | 1591 mg | 69% | |
| Total Carbohydrate | 37.7 g | 14% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 16.0 g | ||
| Protein | 17.9 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 442 mg | 34% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 890 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
