Egg And Bacon Muffin Cups
Serves: 5
Mckayla Luettgen
1 January 1970
Based on User reviews:
42
Spice
47
Sweetness
34
Sourness
36
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
Directions:
1
Preheat oven to 400 degrees F
2
Unfold the puff pastry sheet and cut sheet in 6 equal pieces
3
Gently stretch each piece into a 5x5 inch square
4
Place each piece of pastry in a greased muffin cup leaving a 1/2 overhang at the top
5
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
6
Whisk together the remaining egg and water and lightly brush pastry edges with egg wash
7
Bake for 20 minutes, remove from oven and immediately move to a wire rack
8
Let cool 5 minutes and then serve
9
Preheat oven to 400 degrees F
10
Unfold the puff pastry sheet and cut sheet in 6 equal pieces
11
Gently stretch each piece into a 5x5 inch square
12
Place each piece of pastry in a greased muffin cup leaving a 1/2 overhang at the top
13
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
14
Whisk together the remaining egg and water and lightly brush pastry edges with egg wash
15
Bake for 20 minutes, remove from oven and immediately move to a wire rack
16
Let cool 5 minutes and then serve