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Egg and Bacon Muffin Cups

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Author: Catherine McCord
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

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
  • greek yogurt
  • 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.

Video

Nutrition

Calories: 270kcal | Carbohydrates: 19g | Protein: 8g | Fat: 18g | Cholesterol: 5mg | Sodium: 220mg | Fiber: 1g | Sugar: 1g
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