Egg and Bacon Muffin Cups

From the kitchen of Carly

Crispy puff pastry cups cradle runny eggs, smoky bacon, and sharp parmesan in these handheld breakfast bites. They bake up golden and sturdy enough to eat with your hands, making them perfect for meal prep or feeding a crowd without fuss.

Prep
n/a
Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 12 sheet frozen puff pastry (17.3 ounce box), thawed and chilled
  • 113 large eggs
  • 12 strips thick-cut bacon, roughly chopped
  • 14 tablespoons grated parmesan cheese
  • 1Salt
  • 11 tablespoon water

Instructions

  1. Preheat oven to 400 degrees F.

  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 5 minutes and then serve.