SAVORY BREAKFAST MINI CHEESECAKES

Savory Breakfast Mini Cheesecakes image

Cheesecake isn't just for dessert. Give it a try for breakfast or brunch, serving either warm or cold. Great for portion control and a tasty 'grab-and-go breakfast' for busy weekdays. Garnish with parsley and more crumbled bacon, if you'd like.

Provided by lutzflcat

Categories 100+ Breakfast and Brunch Recipes Meat and Seafood Ham

Time 1h

Yield 24

Number Of Ingredients 14

Ingredients

cooking spray
½ cup dry Italian-seasoned bread crumbs (such as Progresso®)
⅓ cup finely grated Pecorino Romano cheese
¼ cup melted butter
3 (8 ounce) packages reduced-fat cream cheese (Neufchatel)
4 large eggs
1 ¼ cups shredded Gruyere cheese
½ cup fat-free half-and-half
⅓ cup diced ham
4 slices crisp cooked bacon, crumbled
2 tablespoons minced red bell pepper
3 green onions, chopped
¼ teaspoon salt
¼ teaspoon ground black pepper

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Spray 24 muffin tin cups with cooking spray or use paper liners.
Mix bread crumbs, Pecorino Romano cheese, and melted butter together in a small bowl. Spoon about 1 teaspoon mixture into each of the prepared muffin cups, pressing down.
Beat cream cheese with an electric mixer in a large bowl until fluffy. Beat in eggs one at a time until combined. Stir in Gruyere cheese, half-and-half, ham, bacon, bell pepper, green onions, salt, and pepper. Pour about 1/4 cup of the mixture into each muffin cup, filling each about 3/4 full.
Bake in the preheated oven until cheesecakes are firm to the touch and lightly browned, about 30 minutes. Remove from the oven and let cool in muffin tins for 10 minutes.

Nutrition Facts : Calories 165.9 calories, Carbohydrate 3.1 g, Cholesterol 71.2 mg, Fat 13.7 g, Fiber 0.2 g, Protein 7.9 g, SaturatedFat 7.9 g, Sodium 301.1 mg, Sugar 0.5 g