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!
Servings 6
Calories 289kcal
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 tablespoon bacon grease or butter
- 2 tablespoon heavy cream
- 1/8 teaspoon pepper
- 1/8 teaspoon 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
