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Bacon & Parmesan Egg Cups for Mother’s Day

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Bacon & Parmesan Egg Cups

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. ๐Ÿ™‚ Oh and delicious too!

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

Cooked bacon

Start 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.

Muffin tin lined with bacon

So 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.


Take a few of these babies and crack them right into those bacon lined cups

Muffin tin lined with bacon with one cracked egg seasoned with salt and pepper

and top with some salt and pepper.

Bacon & Parmesan Egg Cups

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


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

Bacon & Parmesan Egg Cups

Sprinkle that cheese mixture over the top and serve warm! Perfect with buttered toast and orange slices.

Enjoy your weekend! Happy Mother’s Day ๐Ÿ™‚

Bacon & Parmesan Egg Cups

These bacon Parmesan egg cups are a delicious and easy go-to breakfast for special occasions or for everyday breakfast.

servings 6 cups
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins


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


  • 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.


Calories: 208kcal | Carbohydrates: 1g | Protein: 10g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 187mg | Sodium: 307mg | Potassium: 126mg | Sugar: 1g | Vitamin A: 292IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg
Course: Breakfast
Cuisine: American
Keyword: bacon, egg cups, parmesan
Polaroid photo of granola bars

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Recipe Rating

34 Responses
  1. Gina @ Running to the Kitchen

    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.

  2. Erin @ Dinners, Dishes, and Desserts

    These are so cute! Perfectly portable for a breakfast in bed. I love having that precooked bacon around for things like this – great use!

  3. Anisa/The Lazy Homesteader

    Oh Yummy! These look amazing! I’m going to send this to my hubby… they DO look perfect for Mother’s Day! ๐Ÿ˜‰

  4. Rachel Cooks

    Yummy! Maybe I’ll tell hubs to make these for me on Mother’s Day ๐Ÿ˜‰
    Congrats on the new niece!

  5. Rachel @ Baked by Rachel

    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. Ali @ Gimme Some Oven

    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!

  7. Kathryn

    This is such a cute idea! I hope you have a Happy Mother’s Day Lauren and that your little troublemaker spoils you ๐Ÿ˜‰

  8. Valerie B

    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!

  9. Dinuka

    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! ๐Ÿ™‚
    P.S.- Dinner was an ICE CREAM CAKE!!! You should try to make one… ๐Ÿ˜‰

  10. Heliana

    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.

  11. Mariah

    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 http://www.sugarfreechic.com today! Thanks

  12. Emilia

    Just an idea: maybe beat the eggs, add some sofned cream cheese and finelly diced scallions? Or even sautรฉ some sausage meat, drain andadd to the beaten eggs? I think the sky is the limit, Lauren! ๐Ÿ™‚

  13. Loris

    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. ๐Ÿ™‚

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