EGG AND BACON MUFFIN CUPS

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Egg and Bacon Muffin Cups image

Provided by Catherine McCord

Categories     Egg     Pork     Breakfast     Brunch     Kid-Friendly     Quick & Easy     Weelicious     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield Serves 6

Number Of Ingredients 6

2 sheet frozen puff pastry (17.3 ounce box), thawed and chilled
13 large eggs
2 strips thick-cut bacon, roughly chopped
4 tablespoons grated parmesan cheese
Salt
1 tablespoon water

Steps:

  • Preheat oven to 400 degrees F.
  • Unfold the puff pastry sheet and cut sheet in 6 equal pieces. Gently stretch each piece into a 5x5 inch square.
  • Place each piece of pastry in a greased muffin cup leaving a 1/2 overhang at the top.
  • Sprinkle one teaspoon of the parmesan in the pastry lined cups, crack an egg into each cup, top with bacon, 1 teaspoon parmesan cheese, and a pinch of salt.
  • Whisk together the remaining egg and water and lightly brush pastry edges with egg wash.
  • Bake for 20 minutes, remove from oven and immediately move to a wire rack. Let cool 5 minutes and then serve.

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