The Gunny Sack

Bacon Egg and Cheese Parmesan Cups

These Bacon Egg and Cheese Parmesan Cups are a fun way to serve scrambled eggs! The crispy parmesan bowls are filled with scrambled eggs, bacon, and cheese. Try them for a spring brunch or for a special weekend breakfast! Sponsored by Crystal Farms.

Bacon Egg and Cheese Parmesan Cups

Spring is just around the corner and it’s the perfect time for hosting a spring brunch! I like my brunch recipes to be fun, delicious and of course, cheesy so today I’m sharing Bacon Egg and Cheese Parmesan Cups that are made with two kinds of cheese to make them double delicious.

These Bacon Egg and Cheese Parmesan Cups look really impressive yet they are super easy to make. The Parmesan cheese cups can be made ahead of time and just add the bacon, eggs, and cheese right before serving.

Crystal Farms Parmesan Cheese

The recipe starts with Parmesan cups made with Crystal Farms Parmesan Cheese. I’ve always wanted to try making them but never got around to it. Now I can’t wait to make them again because they can be used to hold so many things from salads to dips.

How To Make Bacon Egg and Cheese Parmesan Cups

Parmesan Cups Recipe

Step One:

Cut out six 6-inch squares of parchment paper and arrange them on baking sheets.

Place about 1/4 cup of parmesan in a heap on each parchment paper square and spread into a four-inch circle.

Bake at 400 degrees for 3-4 minutes, until the cheese is melted and the edges are browned.

Parmesan Cheese Cups

Step Two:

Remove from the oven and allow the parmesan crisps to cool for about 1 minute.

Overturn the parchment paper squares on the underside of a muffin tin.

Gently form the parmesan to the cups.

You can just use your hands or a drinking cup to help.

Allow them to cool completely.

Oven Cooked Bacon

Every great brunch recipe should also include bacon!

Step Three:

Cook your bacon in the oven.

Lay slices of bacon in a baking sheet with sides.

Bake at 400 degrees for 12-18 minutes, or until your desired crispiness.

Reserve the bacon grease to use when scrambling the eggs.

Scrambled Eggs

Step Four:

Cook the scrambled eggs.

Since you want the eggs to be hot when you serve them, you can either make the scrambled eggs right before serving.

Or prepare them ahead of time only cooking them to a soft scramble and then warm them up right before serving.

Crystal Farms Sharp Cheddar Cheese

The second cheese featured in this recipe is Crystal Farms Finely Shredded Sharp Cheddar Cheese. It adds additional flavor to this recipe and of course, extra cheesiness.

Bacon Egg and Cheese Parmesan Cups

Step Five:

When ready to serve, scoop scrambled eggs into the Parmesan cups.

Top the scrambled eggs with bacon bits and Crystal Farms Finely Shredded Sharp Cheddar Cheese.

Bacon Egg and Cheese Parmesan Cups

These Bacon Egg and Cheese Parmesan Cups are a fun way to serve scrambled eggs! Try them at an Easter brunch this spring or surprise your family with a special weekend breakfast.

Bacon Egg and Cheese Parmesan Cups
Print
Bacon Egg and Cheese Parmesan Cups
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
 

These Bacon Egg and Cheese Parmesan Cups are a fun way to serve scrambled eggs! The crispy parmesan bowls are filled with scrambled eggs, bacon, and cheese. Try them for a spring brunch or for a special weekend breakfast!

Course: Breakfast, Brunch
Cuisine: American
Keyword: bacon egg and cheese, parmesan cups
Servings: 6
Calories: 289 kcal
Author: The Gunny Sack
Ingredients
Bacon Egg Cheese Parmesan Cups:
  • 6 Parmesan Cups recipe below
  • Scrambled Eggs recipe below
  • 3 slices bacon cooked and crumbled
  • 1/3 cup shredded sharp cheddar cheese
Parmesan Cups:
  • 1 1/2 cups shredded parmesan cheese
Scrambled Eggs:
  • 5 eggs
  • 1 tbsp bacon grease or butter
  • 2 tbsp heavy cream
  • 1/8 tsp pepper
  • 1/8 tsp salt
  • Dash hot sauce
Instructions
Bacon Egg Cheese Parmesan Cups:
  1. When ready to serve, scoop hot scrambled eggs into the Parmesan cups and top with cheddar cheese and cheddar cheese.
Parmesan Cups:
  1. Cut out six 6-inch squares of parchment paper. Place about 1/4 cup of parmesan in a heap on each parchment paper square, on baking sheets, and spread it out until it makes a circle that is about 4 inches wide.
  2. Bake at 400 degrees for 3-4 minutes, until the cheese is melted and the edges are browned.
  3. Remove from the oven and allow the parmesan crisps to cool for about 1 minute. Overturn the parchment paper squares on the underside of a muffin tin. Gently form the parmesan to the cups. You can just use your hands or a drinking cup to help. Allow them to cool completely on the pan before removing.
Scrambled Eggs:
  1. Beat eggs, heavy cream, pepper, salt and hot sauce until blended.
  2. Warm the bacon grease (or butter) over medium-low heat. Add the beaten eggs and cook them, gently moving the eggs from the outside of the pan to the center, flipping occasionally, until cooked through. (Do not over stir or over cook the eggs.)
Nutrition Facts
Bacon Egg and Cheese Parmesan Cups
Amount Per Serving
Calories 289 Calories from Fat 207
% Daily Value*
Total Fat 23g 35%
Saturated Fat 11g 55%
Cholesterol 180mg 60%
Sodium 664mg 28%
Potassium 115mg 3%
Total Carbohydrates 1g 0%
Protein 17g 34%
Vitamin A 10.6%
Calcium 36.5%
Iron 5.4%
* Percent Daily Values are based on a 2000 calorie diet.

 

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This is a sponsored conversation written by me on behalf of Crystal Farms. The opinions and text are all mine.

Comments

  3. I would love to try the overnight Ham and Cheese Toast. This sounds so good I may have to make it for tomorrow.

    Reply

  8. Their Sausage, Kale and Cheese Breakfast Casserole looks really good, I am going to try it for brunch this weekend.

    Reply

  10. They all look amazing, but the one I would most like to make is definitely the Italian Egg Casserole! This is one my whole family would enjoy!

    Reply

  18. The mac and cheese egg cups look so good! And easily made gluten free, plus I *think* my 3 year old who’s currently off mac and cheese would eat them, but don’t quote me on that. I bookmarked the page because I already have the ingredients. Yum!

    Reply

  45. Your recipe landed in my mailbox at just the right moment! I’m now planning to make these for tomorrow’s Easter brunch!

    Reply

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