Active Time

　　15 minutes

　　Total Time

　　30 minutes

　　

Ingredients

Serves 6

　　2 sheet frozen puff pastry (17.3 ounce box), thawed and chilled

　　13 large eggs

　　2 strips thick-cut bacon, roughly chopped

　　4 tablespoons grated parmesan cheese

　　Salt

　　1 tablespoon water

　　

Step 1

Preheat oven to 400 degrees F.

　　

Step 2

Unfold the puff pastry sheet and cut sheet in 6 equal pieces. Gently stretch each piece into a 5x5 inch square.

　　

Step 3

Place each piece of pastry in a greased muffin cup leaving a 1/2 overhang at the top.

　　

Step 4

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.

　　

Step 5

Whisk together the remaining egg and water and lightly brush pastry edges with egg wash.

　　

Step 6

Bake for 20 minutes, remove from oven and immediately move to a wire rack. Let cool 5 minutes and then serve.

　　Cooks' Note

　　This recipe was originally published on Weelicious as "Egg and Bacon Muffin Cups".