Egg and Bacon Muffin Cups
Delicious breakfast muffin cups made with flaky puff pastry, filled with eggs and topped with crispy bacon and parmesan cheese. Perfect for a weekend brunch or make-ahead breakfast.
Ingredients
- •2 sheet frozen puff pastry
- •13 large eggs
- •2 strips thick-cut bacon
- •4 tablespoons grated parmesan cheese
- •1 pinch Salt
- •1 tablespoon water
Cooking Instructions
- 1.
Preheat oven to 400 degrees F.
5 min
- 2.
Unfold the puff pastry sheet and cut sheet in 6 equal pieces. Gently stretch each piece into a 5x5 inch square.
5 min
- 3.
Place each piece of pastry in a greased muffin cup leaving a 1/2 overhang at the top.
5 min
- 4.
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.
8 min
- 5.
Whisk together the remaining egg and water and lightly brush pastry edges with egg wash.
3 min
- 6.
Bake for 20 minutes, remove from oven and immediately move to a wire rack. Let cool 5 minutes and then serve.
25 min
