Egg and Bacon Muffin Cups
I love eggs and wanted to demonstrate how perfect they are any time of day, so I came up with a bunch of recipes that go beyond breakfast and are not only affordable, but also high in protein and easy to prepare. Today's recipe is part of our week long Eggs Beyond Breakfast series.
Ingredients
| Puff pastry sheets | 35 Ounce (2 sheets frozen) | |
| Eggs | 13 Large | |
| Bacon | 100 Gram , roughly chopped (thick | |
| Parmesan cheese | 4 Tablespoon , grated | |
| Salt | 1/2 Teaspoon | |
| Water | 1 Tablespoon |
Directions
GETTING READY
1. Preheat oven to 400 degrees F.
MAKING
2. Unfold the puff pastry sheet and cut sheet in 6 equal pieces. Gently stretch each piece into a 5x5 inch square.
3. Place each piece of pastry in a greased muffin cup leaving a 1/2 overhang at the top.
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.
5. Whisk together the remaining egg and water and lightly brush pastry edges with egg wash.
6. Bake for 20 minutes, remove from oven and immediately move to a wire rack. Let cool for 5 minutes.
SERVING
8. Serve it with any dip of your choice.
Recipe Summary
Nutrition Facts
Serving size
Calories 902Calories from Fat 540
% Daily Value*
Total Fat 60 g92.3%
Saturated Fat 17 g85%
Trans Fat 0 g
Cholesterol
Sodium 1360 mg56.67%
Total Carbohydrates 57 g19%
Dietary Fiber 4 g16%
Sugars 4 g
Protein 30 g60%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
