Egg and Bacon Muffin CupsCatherine McCord
Cooks' Note
This recipe was originally published on Weelicious as "Egg and Bacon Muffin Cups".
Recipe information
Total Time
30 minutes
Yield
Serves 6
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
Preparation
Step 1
Preheat oven to 400 degrees F.
Step 2
Unfold the puff pastry sheet and cut sheet in 6 equal pieces. Gently stretch each piece into a 5x5 inch square.
Step 3
Place each piece of pastry in a greased muffin cup leaving a 1/2 overhang at the top.
Step 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.
Step 5
Whisk together the remaining egg and water and lightly brush pastry edges with egg wash.
Step 6
Bake for 20 minutes, remove from oven and immediately move to a wire rack. Let cool 5 minutes and then serve.
Recipe notes
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