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Egg and Bacon Muffin Cups

2.5

(3)

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Egg and Bacon Muffin Cups Catherine McCord

  • Active Time

    15 minutes

  • Total Time

    30 minutes

Ingredients

Serves 6

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

  1. 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.

Cooks' Note

This recipe was originally published on Weelicious as "Egg and Bacon Muffin Cups".

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Reviews (3)

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  • I think this recipe serves 2 per person.

    • karenfar

    • Huntington Beach, ca

    • 9/1/2015

  • looking at the ingredient list and the instructions they are off - the recipe makes 12 muffin cups that make 6 servings (based on the video) - the instructions read like it is making 6 muffin cups in which case you would only need 7 eggs not the 13 listed - watching the video makes sense

    • chambly1

    • 8/25/2015

  • looking at the ingredient list there seems to be a gross error here - based on my calculations you either need 7 eggs with one sheet of puff pastry (making 6) or 14 eggs with 2 sheets of puff pastry (making 12)

    • chambly1

    • 8/25/2015

Tags Muffin Pastries Bacon Cured Meat Meat Puff Pastry Parmesan Cheese Dairy Main Breakfast Brunch Lunch Nut Free Easy 5 Ingredients or Fewer Oven Bake Weelicious

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