Bacon Egg & Cheese Cones

So a couple months ago, a publisher reached out to me with an idea for a cookbook concept, and asked me to flesh out some ideas and put together a proposal. While they ultimately decided not to move forward with the project (sort of a relief, I ultimately wasn’t super into the concept), I still have a few cool recipes that came from it. The working title was Cone You Dig It?!, and the book was going to be 75 recipes of food in cones. This one here is presented as it was written for the proposal.

Bacon and eggs is a classic pairing, but sometimes a classic needs a little bit of updating. So we’re going to make cones out of bacon, and fill them with some cheesy scrambled eggs. These are fun to eat, but also delicious. Make sure you use some high quality thick-cut bacon, otherwise your cones might not hold together.

Bacon Egg & Cheese Cones (Makes 4 Cones)


Bacon Cones

  • 8 slices thick-cut bacon
  • Foil for molds
  • Toothpicks

Scrambled Eggs

  • 8 eggs
  • ½ cup whole milk
  • 1 ½ cups shredded cheese
  • 2 tablespoons butter
  • Salt
  • Pepper


  1. Use the cone mold that came with your waffle cone iron, and wrap it with a layer of foil.
  2. Slide the mold out of the foil, and fill the foil with more foil to make a solid cone. Repeat 4 times so you have 4 molds.
  3. Preheat your oven to 315 F.
  4. Take a slice of bacon, and starting at the tip of the foil cone, start wrapping the bacon around the mold. There should be a little bit of overlap as you make your way up.
  5. There will be a point where you will need to twist the bacon once before continuing on. This will make sense as you are making the cones.
  6. Use toothpicks to hold the bacon to the mold.
  7. When the first piece of bacon ends, start with another piece of bacon, with the ends overlapping.
  8. Repeat with all 4 cone molds.
  9. Place the cones on a baking sheet, and bake for roughly 60 minutes, or until the streaks of fat are fully opaque and the bacon looks nice and crispy.
  10. Put a large skillet on medium heat; add the butter.
  11. Combine the eggs and milk and beat well.
  12. Once the butter is melted, add the egg mixture.
  13. Slowly work the eggs from the edges to the center as they cook.
  14. Once the eggs are starting to come together, but are still a little wet, add the salt, pepper, and cheese, and mix well. Continue cooking until the eggs are set.
  15. Remove the cones from the oven and let cool until you can touch handle them easily.
  16. Slide the cones off their molds.
  17. Fill cones with the scrambled eggs and enjoy!


Paul Harrison is a NYC-based recipe developer and professional whiskey drinker. He writes for Food Republic, and keeps some of his other recipes and ideas relating to food here.

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