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Epicurious

Egg and Bacon Muffin Cups

By Catherine McCord

2.5

(1)

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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

  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.

TagsMuffinPastriesBaconCured MeatMeatPuff PastryParmesanCheeseDairyMainBreakfastBrunchLunchNut FreeEasy5 Ingredients or FewerOven BakeWeelicious

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