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.

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.

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

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.

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.

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.

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.

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.

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.

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

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!

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Course: Breakfast, Brunch

Cuisine: American

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Servings: 6

Calories: 289kcal

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:

• When ready to serve, scoop hot scrambled eggs into the Parmesan cups and top with cheddar cheese and cheddar cheese.

Parmesan Cups:

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

• Beat eggs, heavy cream, pepper, salt and hot sauce until blended.
• 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

Calories: 289kcal | Carbohydrates: 1g | Protein: 17g | Fat: 23g | Saturated Fat: 11g | Cholesterol: 180mg | Sodium: 664mg | Potassium: 115mg | Vitamin A: 530IU | Calcium: 365mg | Iron: 1mg

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