Savory Breakfast Mini Cheesecakes

With a bread crumb crust and a cheesy ham and bacon filling, these savory mini cheesecakes make breakfast fun and delicious.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 166 Calories

Ingredients

• 4 large eggs
• 4 slices crisp cooked bacon, crumbled
• 3 green onions, chopped
• cooking spray
• 2 tablespoons minced red bell pepper
• 3 (8 ounce) packages reduced-fat cream cheese (Neufchatel)
• 0.25 teaspoon ground black pepper
• 0.25 teaspoon salt
• 0.25 cup melted butter
• 0.5 cup fat-free half-and-half
• 0.5 cup dry Italian-seasoned bread crumbs (such as Progresso®)
• 0.33333334326744 cup finely grated Pecorino Romano cheese
• 1.25 cups shredded Gruyere cheese
• 0.33333334326744 cup diced ham

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Spray 24 muffin tin cups with cooking spray or use paper liners.

Step 2

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.

Step 3

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.

Step 4

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.