Breakfast: Egg and Bacon Muffin Cups
Ingredients
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
Instructions
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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Nutrition Facts
Serving Size: 6
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
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