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.
I loved the idea of doing this series since eggs are one food I find most people always have in their refrigerators. I, for one, always have a carton or two on hand because they are one of the few ingredients that last for weeks and everyone in my family enjoys them no matter what time of day it is. One of the reasons I like Safest Choice eggs is that their shelf life is twice as long as most.
Another item I keep year round is frozen puff pastry. It can transform the most simple of ingredients into something spectacular.
Case in point with these Egg and Bacon Muffin Cups. They may look fancy, but they’re really quite simple. You may want to keep that fact a secret so everyone will think you slaved away for hours in the kitchen making them something extra special. And if you want to make this dish even more kid friendly, let your kids squirt a dollop of ketchup on their plates to dip away. It only adds to the fun of this out of the ordinary and supremely tasty recipe.
Egg and Bacon Muffin Cups
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 5×5 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.
Awesome. Just awesome. Everyone thinks I’m a great cook because of these. Thanks so much for sharing.
Our favorite snack is air-popped popcorn with butter and salt
I am looking forward to trying these. Any recommendations as to what other recipes I should pair these with?
PS I think that would be awesome to link suggested combinations with other recipes. 🙂
Very yummy! I made them last weekend. They were delicious and came out perfectly!
You can cook them longer if you prefer hard cooked eggs! I personally like the runny yolks, and I think it’s fine for a toddler to eat!
I made these today for my son. They looked beautiful, but had runny yolks when I cut into them. Is this how they are supposed to be? Is it safe to feed a 15 month old uncooked yolks??
Made them last night and my husband had one for dessert, one for breakfast this morning and one for lunch today! HUGE hit!