SAVORY BREAKFAST MINI CHEESECAKES
Cheesecake isn't just for dessert. Give it a try for breakfast or brunch, serving either warm or cold. Great for portion control and a tasty 'grab-and-go breakfast' for busy weekdays. Garnish with parsley and more crumbled bacon, if you'd like.
Provided by lutzflcat
Categories 100+ Breakfast and Brunch Recipes Meat and Seafood Ham
Time 1h
Yield 24
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray 24 muffin tin cups with cooking spray or use paper liners.
- Mix bread crumbs, Pecorino Romano cheese, and melted butter together in a small bowl. Spoon about 1 teaspoon mixture into each of the prepared muffin cups, pressing down.
- Beat cream cheese with an electric mixer in a large bowl until fluffy. Beat in eggs one at a time until combined. Stir in Gruyere cheese, half-and-half, ham, bacon, bell pepper, green onions, salt, and pepper. Pour about 1/4 cup of the mixture into each muffin cup, filling each about 3/4 full.
- Bake in the preheated oven until cheesecakes are firm to the touch and lightly browned, about 30 minutes. Remove from the oven and let cool in muffin tins for 10 minutes.
Nutrition Facts : Calories 165.9 calories, Carbohydrate 3.1 g, Cholesterol 71.2 mg, Fat 13.7 g, Fiber 0.2 g, Protein 7.9 g, SaturatedFat 7.9 g, Sodium 301.1 mg, Sugar 0.5 g
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Layla Erie
[email protected]These mini cheesecakes are a waste of time and money. Don't bother making them.
Ahmad Hafeez
[email protected]I'm not sure what went wrong with my mini cheesecakes. I followed the recipe exactly and they still turned out terrible.
Akiram Kayz
[email protected]These mini cheesecakes were a complete disaster. The filling was too runny and the crust was soggy. I don't recommend this recipe.
Virginie Dekobona
[email protected]Overall, I thought this recipe was a bit too complicated for the end result. I don't think I'll be making it again.
Chowa Rahman
[email protected]I had some trouble getting the mini cheesecakes out of the muffin tins. I ended up using a knife to loosen them around the edges.
Jenifer Knickerbocker
[email protected]The only thing I would change about this recipe is to use a different type of cheese. I found the cheddar cheese to be a bit too strong for my taste.
Nomaan Akram
[email protected]I'm always looking for new and interesting breakfast recipes, and these mini cheesecakes definitely fit the bill. They were easy to make and absolutely delicious.
David Pessina
[email protected]These mini cheesecakes are so cute and delicious. I love the combination of the savory filling and the sweet crust.
Aru Channy
[email protected]I followed the recipe exactly and the mini cheesecakes came out perfect. They were a big hit with my family and friends.
ugochukwu onuchukwu
[email protected]I'm not a huge fan of savory cheesecakes, but these were actually really good. The filling was creamy and flavorful, and the crust was perfectly crispy.
Lopez Kenloy
[email protected]These were a great way to use up some leftover cheese. I also added some chopped ham and bacon to the filling for an extra savory flavor.
Altamash Khan
[email protected]I love that these mini cheesecakes can be made ahead of time. It makes them so convenient for busy mornings.
Mushtaq Nazeer
[email protected]These are the perfect finger food for any occasion. I've made them for parties, potlucks, and even just as a snack for myself.
Tshewang Choden
[email protected]The recipe was easy to follow and the mini cheesecakes turned out beautifully. I did have to adjust the cooking time slightly, but otherwise, they were perfect.
Mudasir Malik
[email protected]I made these for a party and they were a hit! Everyone loved the unique flavor combination and the ease of eating them in one bite.
Rethabile Precious
[email protected]These mini cheesecakes were a delightful surprise! The savory filling was perfectly balanced with the creamy cheese layer, and the crust was flaky and flavorful. I'll definitely be making these again for brunch or as an appetizer.