There is nothing quite like waking up to the irresistible aroma of a warm, savory breakfast, and that’s exactly what you get with this Breakfast Egg Cups with Bacon, Boursin Cheese, and Parmesan Recipe. These delightful individual servings bring together crispy bacon, creamy garlic and herb Boursin cheese, and nutty Parmesan, all nestled inside a flaky pie crust and topped with perfectly baked eggs. It’s the ideal grab-and-go morning treat or a crowd-pleaser for weekend brunches. This recipe turns simple breakfast staples into an impressive yet easy-to-make dish that will have everyone asking for seconds.
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role in creating the perfect balance of flavors and textures. From the buttery pie crust that provides a golden, crisp base to the rich cheeses and smoky bacon, every component is simple but essential for bringing this dish to life.
- Refrigerated pie crust: This flaky and buttery crust forms the perfect crispy shell for the egg cups, adding a lovely texture contrast.
- Bacon: Cut in halves and cooked until crispy, the bacon adds smoky, salty richness that complements the creamy cheeses beautifully.
- Boursin garlic and herb cheese: Soft and flavorful, this cheese gives a luscious, herby creaminess that melts right into the egg cup base.
- Parmesan cheese: A sprinkle of grated Parmesan adds a sharp, nutty kick and helps create a golden, flavorful topping.
- Large eggs: The star of the dish, providing a tender, protein-packed filling that bakes beautifully inside each cup.
- Salt and pepper: Essential seasonings that enhance all the other flavors without overpowering them.
How to Make Breakfast Egg Cups with Bacon, Boursin Cheese, and Parmesan Recipe
Step 1: Prepare and Cook the Bacon
Start by preheating your oven to 375°F and giving your muffin pan a good spray with nonstick cooking spray to ensure easy removal of the egg cups. Cook the bacon halves in a large skillet over medium-high heat until they are delightfully crispy. Then, drain them on paper towels so they stay crisp and don’t add excess grease to your dish.
Step 2: Cut and Fit the Pie Crust
Unroll the refrigerated pie crust and trim off about an inch from each side to form approximately 8½-inch squares. Cut these into smaller squares—four from one sheet and six total squares after using both crusts. Press these squares tightly into each muffin cup, working the dough up the sides to form sturdy little crust shells that will hold all the ingredients beautifully.
Step 3: Layer the Bacon and Cheeses
Place three pieces of the crispy bacon into the bottom of each pie crust lined muffin cup. Spoon roughly two teaspoons of softened Boursin cheese into each cup on top of the bacon, pressing gently to cover the base. Follow with a light sprinkle of grated Parmesan cheese, which will bake into a delectably golden crust on top of the cheese layer.
Step 4: Add the Eggs and Season
Carefully crack one egg into each muffin cup over the cheesy bacon layer. Season each egg with a pinch of salt and freshly cracked black pepper. This is where the magic happens as these simple seasonings amplify the layers of flavor baked into each cup.
Step 5: Bake to Perfection
Bake the egg cups in your preheated oven for 22 to 25 minutes, or until the crusts are golden brown and the eggs are cooked through but still tender. Once baked, allow them to cool slightly before gently removing them from the muffin pan. A sprinkle of fresh chives on top adds a pop of color and a mild onion note that ties everything together.
How to Serve Breakfast Egg Cups with Bacon, Boursin Cheese, and Parmesan Recipe
Garnishes
Fresh herbs are an easy way to elevate the visual and flavor appeal of these egg cups. Try sprinkling minced chives, parsley, or even a bit of microgreens on top right after baking. A light dusting of smoked paprika or black pepper can also add a subtle warm kick that complements the bacon and cheese beautifully.
Side Dishes
While these Breakfast Egg Cups with Bacon, Boursin Cheese, and Parmesan Recipe stand perfectly on their own, pairing them with fresh fruit salad or a crisp green salad balances out the richness with some refreshing brightness. Roasted potatoes or a simple avocado toast are also fantastic options for building a hearty brunch spread.
Creative Ways to Present
Think beyond the muffin tin! You can serve these egg cups on a wooden board with little ramekins of hot sauce or ketchup for dipping. For special occasions, try topping them with a dollop of sour cream or crème fraîche and some finely chopped smoked salmon to create a decadent twist.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store them in an airtight container in the refrigerator for up to three days. They retain their flavor and texture quite well, making them a quick and satisfying breakfast option on busy mornings.
Freezing
To enjoy these egg cups beyond a few days, freeze them individually wrapped in plastic wrap or stored in a freezer-safe container. They keep well for up to two months. This makes meal prepping a breeze and ensures you always have a delicious protein-packed breakfast on hand.
Reheating
Reheat your egg cups in the microwave for about 30 to 45 seconds or in a preheated oven at 350°F for 10 to 15 minutes until warmed through and the crust is crisp again. This way, you get to enjoy them almost as fresh as when first baked.
FAQs
Can I use a different type of cheese instead of Boursin?
Absolutely! While Boursin offers a fantastic garlic and herb flavor, you can substitute cream cheese mixed with your favorite herbs or goat cheese for a similar creamy texture and tangy taste.
What if I don’t have refrigerated pie crust on hand?
You can use homemade pie crust or even puff pastry if you like. Just be mindful that puff pastry will puff up more during baking, creating a different texture but still delicious results.
Can these egg cups be made vegetarian?
Yes, simply omit the bacon and consider adding sautéed vegetables like spinach, mushrooms, or bell peppers for extra flavor and nutrition. The cheeses provide plenty of richness, so the dish still feels indulgent.
How do I know when the eggs are fully cooked?
The eggs are done when the whites are completely set and the yolks have reached your preferred level of doneness—usually about 22 to 25 minutes at 375°F for a slightly soft yolk. If you want them firmer, add a few more minutes.
Can I prepare the egg cups the night before?
Yes! Assemble everything except the eggs and store the muffin tin covered in the refrigerator overnight. Add the eggs just before baking the next morning to keep them fresh and prevent the yolks from breaking.
Final Thoughts
These Breakfast Egg Cups with Bacon, Boursin Cheese, and Parmesan Recipe are a true morning game-changer. Easy to make yet incredibly flavorful, they bring a touch of gourmet to your breakfast table without a fuss. Whether you’re cooking for a crowd or just treating yourself, these egg cups are guaranteed to become a beloved staple. I can’t wait for you to try them and fall as hard for this combination as I have!
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Breakfast Egg Cups with Bacon, Boursin Cheese, and Parmesan Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
These Breakfast Egg Cups are a perfect savory morning treat combining flaky pie crust, crispy bacon, creamy Boursin cheese, and eggs baked to golden perfection. Individually portioned and packed with flavor, they make an ideal make-ahead breakfast or brunch option that’s easy to prepare and sure to please.
Ingredients
Crust
- 1 (14.1-oz) package refrigerated pie crust, thawed
Filling
- 1 lb bacon, cut in half
- 1 (5.2-oz) package Boursin garlic and herb cheese, softened
- ¼ cup grated Parmesan cheese
- 12 large eggs
- Salt and pepper, to taste
Instructions
- Prepare Oven and Pan: Preheat the oven to 375°F (190°C). Spray a 12-cup muffin pan generously with nonstick cooking spray to prevent sticking.
- Cook Bacon: Cut each bacon slice in half. Place the bacon halves in a large skillet over medium-high heat and cook until crispy, about 5-7 minutes. Transfer cooked bacon to paper towels to drain excess grease.
- Prepare Pie Crust: Unroll one pie crust and trim approximately 1 inch off each edge to form an 8½-inch square. Cut this square into 4 smaller squares. Reroll the scraps and cut into 2 additional squares. Repeat the process with the second pie crust package. This will yield a total of 12 squares.
- Line Muffin Cups: Firmly press each dough square into the bottom and up the sides of the prepared muffin cups, creating a cup shape to hold the filling.
- Add Bacon: Place 3 pieces (about 1 ½ slices) of crispy bacon into the bottom of each dough-lined muffin cup.
- Add Cheeses: Spoon about 2 teaspoons of softened Boursin cheese into each muffin cup, spreading it to cover the bottom. Sprinkle each with a bit of grated Parmesan cheese on top.
- Add Eggs and Seasoning: Crack one large egg into each muffin cup over the fillings. Season each egg evenly with salt and freshly ground black pepper to taste.
- Bake: Place the muffin pan in the preheated oven and bake for 22 to 25 minutes, or until the pie crust is golden brown and the eggs are cooked through to your preference.
- Serve: Remove the pan from the oven and allow the egg cups to cool slightly. Gently loosen the edges and remove each egg cup from the muffin tin. Optionally, garnish with chopped fresh chives before serving for a fresh pop of color and flavor.
Notes
- Use fresh eggs for best texture and flavor.
- For a vegetarian option, omit bacon and add sautéed vegetables like spinach or mushrooms.
- These egg cups can be made ahead and reheated in the oven or microwave for a quick breakfast.
- Substitute regular pie crust with gluten-free dough if needed.
- Watch the baking time closely to avoid overcooking the eggs.
