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
Eggs
Parmesan cheese
Salt and pepper
Bacon
Parsley
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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