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Egg and Bacon Muffin Cups Recipe

Egg and Bacon Muffin Cups are easy to prepare and delicious! They are great for breakfast or any time of day. Weelicious has teamed up with Davidson’s Safest Choice® to take eggs beyond breakfast.

Servings: 12

Active time: 10 minutes

Total time:

Ingredients

  • 2 sheets frozen puff pastry (1 17.3 ounce box), defrosted
  • 12 Davidson's Safest Choice® pasteurized egg(s)
  • 2 strips thick-cut bacon, roughly chopped
  • 2 Tbsp grated parmesan cheese
  • salt to taste
  • 1 Safest Choice™ pasteurized egg (optional for egg wash)
  • 1 Tbsp water

Preparation

  1. Preheat oven to 400°F.
  2. Unfold each pastry sheet and cut into 6 equal pieces. Gently stretch each piece into a 5x5 inch square.
  3. Place each piece of pastry in a greased muffin cup.
  4. Sprinkle 1/2 teaspoon parmesan cheese in the bottom of the muffin cup, carefully crack an egg into each cup. Top with bacon, 1/2 teaspoon parmesan cheese and a pinch of salt.
  5. If desired, whisk together the remaining egg and water and lightly brush pastry edges with egg wash. This will help them turn a deeper golden brown.
  6. Bake for 20 minutes, remove from oven and immediately move to a wire cooling rack. Let cool 5 minutes and serve.

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Nutrition Facts

Serving Size (1 muffin cup)
Total Servings 12

Amount Per Serving:

Nutrition Category Amount
Calories 330
Calories from Fat 210
Total Fat 23g (35% DV)
Saturated Fat 4.5g (23% DV)
Trans Fat 0g
Cholesterol 205mg (68% DV)
Sodium 210mg (9% DV)
Total
Carbohydrate
19g (6% DV)
Dietary Fiber 1g (4% DV)
Sugars 1g
Protein 10g
Vitamin A 0%
Vitamin C 0%
Calcium 4%
Iron 10%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.