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Scrambled Eggs in a Cup


scrambled eggs

Scrambled Eggs in a Cup

Stephanie Gallagher
Scrambled eggs get a fancy look when spooned into egg roll wrapper cups and topped with bacon and cheese. These scrambled eggs in a cup are as tasty as they are pretty to look at.

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Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes


  • 6 egg roll wrappers
  • 5 bacon slices
  • 7 large eggs
  • 1/4 cup milk
  • 4-6 dashes hot sauce
  • 1/2 tsp. kosher salt
  • 1/4 cup grated Parmesan cheese


  1. Preheat oven to 350 degrees F. Spray a muffin tin with cooking spray.

  2. Gently press an egg roll wrapper into each muffin cup, folding the sides in to fit. Spray wrappers with cooking spray. Bake 5-7 minutes on the middle rack until golden brown. Set aside.

  3. Fry bacon until crisp. Drain on paper towels.

  4. Wipe out skillet with a paper towel. Heat over medium-high heat.

  5. Whisk together eggs, milk, hot sauce and salt. Scramble eggs until soft. Do not overcook!

  6. Spoon scrambled eggs into egg roll wrapper cups. Crumble bacon over eggs. Top with grated Parmesan cheese.

  7. Bake another 2-3 minutes until cheese melts.
Makes 6 scrambled eggs in a cup.

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