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Breakfast Egg Cups with Bacon, Boursin Cheese, and Parmesan Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 61 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add Bacon: Place 3 pieces (about 1 ½ slices) of crispy bacon into the bottom of each dough-lined muffin cup.
  6. 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.
  7. 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.
  8. 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.
  9. 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.

Find it online: https://slsrecipes.com/breakfast-egg-cups-with-bacon-boursin-cheese-and-parmesan-recipe/