Cheesy, Flaky Breakfast Cups
Servings: 9
Ingredients
- 1 (10”x15”) sheets puff pastry, thawed
- 9 strips bacon slightly undercooked, so still pliable
- 1 cup plus 2 tablespoons shredded cheddar cheese
- 9 large eggs
- 9 tablespoons heavy cream
- 3 tablespoons thinly sliced chives
- salt and pepper to taste
Instructions
- Preheat oven to 400˚F.
- Slightly roll thawed puff pastry out to create a 12”x15” sheet.
- Cut puff pastry into 9 (4”x 5”) pieces.
- Press each piece of puff pastry into a cavity of a muffin tin and prick the bottoms and sides with a fork.
- Lay a strip of partially cooked bacon into each cup, with the ends sticking out of each side.
- Sprinkle 1 tablespoon cheese over bacon. Crack an egg into each pastry cup and top with 1 tablespoon cream. Season with salt and pepper.
- Sprinkle another tablespoon cheese into each cup place muffin tin into oven.
- Bake cups for 15 to 18 minutes or until puff pastry is golden brown, egg whites have set but yolks are still a little runny.
- Remove from oven, top each with about a teaspoon of chives and cool, about 5 minutes.
- Remove each cup from muffin tin and serve.