Breakfast Egg Cups Recipe – Start your day off right with these delicious breakfast egg cups! Made with flaky pie crust, crispy bacon, creamy Boursin cheese, parmesan cheese and topped with an egg and fresh chives, these bite-sized delights are bursting with flavor. Perfect for busy mornings or brunch gatherings, they can be made ahead and easily reheated.
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Bacon Egg Muffin Cups
These Breakfast egg cups are a delightful treat that perfectly combines savory flavors and comforting textures in every bite. Flaky pie crust loaded with smoky bacon, garlicky Boursin cheese, parmesan cheese, and an egg. Topped with fresh chives, these egg cups offer a burst of freshness that brightens the rich flavors. Each bite is a harmonious blend of savory, creamy, and crunchy, making breakfast egg cups a deliciously satisfying way to start the day!
How to Make Breakfast Egg Cups
This dish is super easy to make with only a few simple ingredients. Spray a muffin tin with nonstick cooking spray and set aside. Unroll a refrigerated pie crust and cut into 4 squares. Reroll the pie dough scraps and cut them into two more squares. Repeat with the remaining pie crust for a total of 12 squares. Press the pie dough into the muffin pan.
Place bacon slices in the bottom of the muffin cups. Spread a tablespoon of Boursin cheese into each muffin. Sprinkle with grated parmesan cheese. Crack an egg into each muffin cup and season with salt and black pepper. Bake in a preheated oven until the pie crust is golden brown and the eggs are cooked. Garnish with chives or fresh parsley.
Helpful Tips & Frequently Asked Questions
- Add your favorite vegetables to the muffin cup:
- onions
- bell peppers
- spinach
- mushrooms
- sun-dried tomatoes
- I use bacon in these egg cups. You can substitute deli ham slices or prosciutto.
- I use Boursin Garlic & Herb cheese. You can substitute chive and onion cream cheese.
- If using plain cream cheese, I suggest adding seasonings such as onion powder, garlic powder, salt, and pepper to the cream cheese.
- You can use any cheese in this dish that you enjoy:
- cheddar cheese
- feta cheese
- Swiss cheese
- Can I make Egg Cups ahead of time? Yes! You can assemble the cups and wrap the pan with plastic wrap, and store them in the refrigerator overnight. Remove from the fridge and bake as directed.
- Can I freeze Breakfast Egg Cups? Yes. Bake the cups and cool to room temperature. Transfer the cups to a freezer-safe container or ziploc bag. Store in the freezer for up to four months.
- Thaw and reheat in the microwave.
- This recipe is an excellent option for meal prepping a healthy breakfast or snack, making it easy to keep your freezer stocked for whenever you need a quick bite!
- Store leftovers in an airtight container in the fridge.
What to Serve with Easy Breakfast Egg Muffins
These egg cups are a favorite at our house! We love them for breakfast, brunch, lunch, and dinner. They are a versatile and delicious option that can be paired with a variety of sides to create a satisfying morning meal.
- For a refreshing touch, serve them alongside a vibrant fruit salad featuring seasonal fruits like berries, melon, and citrus, which can brighten up the plate and add a burst of flavor.
- A side of crispy home fries or roasted potatoes can provide a hearty complement, making the meal more filling.
- If you want to add a bit of crunch, a simple green salad with mixed greens and a light dressing can offer a nice contrast to the richness of the egg cups.
- To elevate the breakfast experience, consider pairing the meal with french toast or cinnamon rolls.
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Breakfast Egg Cups
Yield: 12 cups
Breakfast Egg Cups Recipe – Start your day off right with these delicious breakfast egg cups! Made with flaky pie crust, crispy bacon, creamy Boursin cheese, parmesan cheese and topped with an egg and fresh chives, these bite-sized delights are bursting with flavor. Perfect for busy mornings or brunch gatherings, they can be made ahead and easily reheated.
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Heat the oven to 375°F. Spray a 12 cup muffin pan with nonstick cooking spray.
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Cut bacon slices in half and cook in a large skillet over medium-high heat until crispy. Drain on paper towels.
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Unroll a pie crust and trim about 1 inch per side of the edges to make an 8½-inch square, then cut the dough into 4 squares. Reroll the scaps and cut into 2 more squares Repeat with the remaining pie crust. There will be a total of 12 squares. Tightly press the sides and bottoms of the squares into the prepared muffin cups.
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Put 3 pieces of bacon in each muffin cup. (1½ total slices)
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Spoon about 2 teaspoons of boursin cheese into each muffin, pressing it to cover the bottom. Sprinkle with grated parmesan cheese.
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Crack an egg into each muffin cup and season with salt and black pepper.
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Bake for 22 to 25 minutes, until the crust is golden brown and cooked through. Remove from the oven. Gently turn out the egg cups and sprinkle with chives.
- Add your favorite vegetables to the muffin cup:
- onions
- bell peppers
- spinach
- mushrooms
- sun-dried tomatoes
- I use bacon in these egg cups. You can substitute deli ham slices or prosciutto.
- I use Boursin Garlic & Herb cheese. You can substitute chive and onioncream cheese.
- If using plain cream cheese, I suggest adding seasonings such as onion powder, garlic powder, salt, and pepper to the cream cheese.
- You can use any cheese in this dish that you enjoy:
- cheddar cheese
- feta cheese
- swiss cheese
- Can I make Egg Cups ahead of time? Yes! You can assemble the cups and wrap the pan with plastic wrap and store in the refrigerator overnight. Remove from the oven and bake as directed.
- Can I freeze Breakfast Egg Cups? Yes. Bake the cups and cool to room temperature. Transfer the cups to a freezer-safe container or ziploc bag. Store in the freezer for up to four months.
- Thaw and reheat in the microwave.
- This recipe an excellent option for meal prepping a healthy breakfast or snack, making it easy to keep your freezer stocked for whenever you need a quick bite!
- Store leftovers in an airtight container in the fridge.
Steph
Remember this recipe.
Pin this recipe to your favorite board now to remember it later!
