Bacon & Parmesan Egg Cups for Mother’s Day

Bacon & Parmesan Egg Cups Final 1 You guys, we finally made it to my sister’s house. My niece is SO darn precious I can’t stand it. If you follow me on Twitter or Instagram, you can see some quick photos I snapped {like this one, this one and this one}. I forgot how small newborns were!

And how my butt goes numb after 6 hours in a vehicle. And how resiliant my bladder is.

But that is neither here nor there.

Since Mother’s Day is this weekend, I thought I would share with you all an easy breakfast my Mom used to make a lot growing up- egg cups. I changed the original recipe just a bit and it turned out just as good. Perfect for all you folks who plan on making breakfast in bed for your Momma’s. Super simple and really hard to screw up. 🙂 Oh and delicious too!

Here’s how you do it: {–>PS: don’t forget to like this photo on Facebook. Explanation here.}

Parmesan Egg Cups 1Start out with some precooked bacon. I use the precooked kind because then the bacon gets crispy. I am a fan of crispy bacon. Feel free to use raw but beware that it won’t get as crispy.

Parmesan Egg Cups 2So what we’re going to do is spray our muffin tins with some non-stick cooking spray. Place 1 piece of bacon around the sides and half a piece across the bottom.

Parmesan Egg Cups 3Take a few of these babies and crack them right into those bacon lined cups

Parmesan Egg Cups 4and top with some salt and pepper.

Parmesan Egg Cups 5Bake until the egg is cooked to your liking. Mine took 10 minutes because my oven is hotter than the sun.

Parmesan Egg Cups 6Once the eggs are cooling, grate a little parmesan cheese and toss lightly together with some chopped parsley.

Bacon & Parmesan Egg Cups Final 2Sprinkle that cheese mixture over the top and serve warm! Perfect with buttered toast and orange slices.

Enjoy your weekend! Happy Mother’s Day 🙂


Bacon & Parmesan Egg Cups

Yield: 6 cups


  • 9 slices pre-cooked bacon
  • 6 whole eggs
  • salt & pepper
  • 2 tablespoons grated parmesan cheese
  • 1/2 tablespoon chopped parsley


  1. Preheat oven to 300 degrees. Spray 6 muffin tins with non-stick cooking spray. Line each cup with 1 1/2 bacon slices-1 around the sides and 1/2 across the bottom. Crack an egg into each cup and top with salt & pepper. Bake 15-25 minutes or until the egg is cooked to your liking. Remove from oven and top with parmesan cheese and parsley. Serve.

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  1. Love these! I literally made almost the exact same thing last Sunday (well posted about it last Sunday, made them a few days before :)) They’re like the perfect brunch food. The bacon across the bottom is a great idea to hold it all in place.

    • could u use it if you make scrambled eggs ??

      • I’m not sure, I’ve never made these with nothing but a whole egg cracked in the center. Give it a try and let me know!

  2. This is such a cute idea! I hope you have a Happy Mother’s Day Lauren and that your little troublemaker spoils you 😉

  3. Oh Yummy! These look amazing! I’m going to send this to my hubby… they DO look perfect for Mother’s Day! 😉

  4. Yummy! Maybe I’ll tell hubs to make these for me on Mother’s Day 😉
    Congrats on the new niece!

  5. I’ve been wanting to do this for ages and just haven’t for some reason. I love the tip of using precooked bacon because crispy bacon is GOOD

  6. Such a simple recipe and, yet, so special looking.

    Happy Mother’s Day.

  7. I’ve seen pics of these floating around on Pinterest, but yours actually look beautiful…and classy! Love the Parm too. Totally look forward to trying them!

  8. I can’t believe you made little cups out of bacon. These are just adorable.

  9. Excellent idea; so yummy!

  10. These look delicious and so unique! I am going to drag out the muffin pan and try them – it will be nice for it to get some use!

  11. I could eat breakfast all day long! Can’t wait to give these a try!

  12. Thank you for the recipe! I used it to serve my mom, and my grandmother (who is visiting from Sri Lanka). I made it for my whole family (I’m 13) and it was literally a party in my mouth. That was breakfast.
    For dinner I made homemade cornbread with rainbow pasta and vegetables with different herbs. I had a great mother’s day and it started with your recipe! Thanks again and I hope you had a good one! 🙂
    P.S.- Dinner was an ICE CREAM CAKE!!! You should try to make one… 😉

  13. Cute! Love these! Such a great breakfast idea. Looks so simple to do, but also so fancy in the end! 🙂

  14. Made these for my mom, she loved them! Thank you so much for this recipe. Can’t wait to make them again.

  15. This looks like an easy and tasty breakfast and if I sub turkey bacon, I can stick with my diet!!!

  16. Just letting you know – I made these yesterday (Sunday) morning for breakfast. Came out beautifully – except I should have taken them out a tad sooner (my fault). Husband and I loved them! Served with some fresh toasted bread from the farmer’s market and strawberries. Will be adding this to the ‘keep’ pile! Thank you so much for posting / sharing.

    p.s. – I used the pre-cooked bacon and it worked perfectly.

  17. I love your recipe! I live a low carb lifestyle and this is a great low carb option to make for breakfast. I am going to try this on my low carb cooking blog today! Thanks

  18. Just an idea: maybe beat the eggs, add some sofned cream cheese and finelly diced scallions? Or even sauté some sausage meat, drain andadd to the beaten eggs? I think the sky is the limit, Lauren! 🙂

  19. could you use scrambled eggs as well, looks delicious

  20. can i make this using microwave with those silicon muffin pan?

  21. I have made these with scrambled eggs as well. If you do it that way you can put veggies or different kinds of meat in them. I just had them at a friends house and they are delicious! I will have to try it with the whole egg and the bacon on the bottom. 🙂

  22. Do you have to use pre cooked bacon or can you use uncooked?