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Kelly Senyei—chef, founder of the Just a Taste blog and author of The Secret Ingredient Cookbook—has mastered the art of feeding large families accessible and affordable food. For this portable, kid-friendly recipe, she uses a muffin tin for breakfast made easy.
Adapted from The Secret Ingredient Cookbook by Kelly Senyei. Copyright © 2021 by Kelly Senyei. Used with permission by Mariner Books. All rights reserved.
Divide the bacon slices between two large sauté pans set over medium-low heat and cook the bacon, draining the grease as needed, until it is almost fully cooked but still pliable enough to bend. Set the bacon aside.
Preheat the oven to 375°F.
Lightly flour your work surface, then unfold each of the puff pastry sheets onto the surface. Using a rolling pin, roll each sheet to seal together any creases. Using a sharp knife, cut each sheet into nine squares. Add a puff pastry square to each muffin tin cup, pressing it firmly into the bottom and sides so that the edges hang over the sides of each cup. (You will have six extra squares, which can be re-frozen or used for another recipe.)
Place a strip of cooked bacon inside each cup so that the ends stick out of the cups. In a large bowl, whisk together the eggs, milk and a pinch of salt and pepper. Divide the cheese among the muffin tin cups, then ladle the egg mixture over the top.
Bake until the puff pastry is golden brown and the eggs are cooked through, 18 to 22 minutes. Remove the egg cups from the oven and let cool for 5 minutes before using a knife to loosen them around the edges.
Sprinkle the egg cups with the chopped chives and serve immediately.