A great day always starts with an equally great breakfast. And I personally love to spend the morning in the kitchen cooking up something delicious, but unfortunately there’s only so much time in the day and I have to work, too. So thank heavens for weekends! It’s the time when I can finally make bacon and eggs, pancakes, waffles, and other more adventurous breakfasts that take a little longer than the bowl of cereal or piece of toast and yogurt that I often eat during the week. Which is why I was excited recently when I came across a new break recipe. It includes all of the components of a good breakfast, but uses them all at the same time. So what would you think to some bacon and egg muffins next weekend?
What you’ll need:
Puff pastry sheets
Salt and pepper
Cut puff pastry sheets into six equal portions and gently stretch them into small squares.
Lay the puff pastry sheets in a greased muffin tin and brush them with a little egg.
Sprinkle each muffin with parmesan cheese, salt, and pepper.
Next step: bacon! Chop up uncooked bacon and throw the pieces into your little muffins.
Then, crack an egg into each muffin.
Add a little more bacon, and cook them in the oven for 20 minutes at 400 F.
Throw a bit of parsley on the side and your breakfast is ready to serve. These are too good not to try!
For more detailed instructions, watch this video:
Don’t these look delicious? Please share this video with your friends so they can try these yummy bacon and egg muffins!
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