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.

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

Ingredients

• ¼ teaspoon salt
• 4 large eggs
• ¼ cup melted butter
• ¼ teaspoon ground black pepper
• 4 slices crisp cooked bacon, crumbled
• 3 green onions, chopped
• cooking spray
• 2 tablespoons minced red bell pepper
• ⅓ cup diced ham
• ½ cup fat-free half-and-half
• 1 ¼ cups shredded Gruyere cheese
• ½ cup dry Italian-seasoned bread crumbs (such as Progresso®)
• ⅓ cup finely grated Pecorino Romano cheese
• 3 (8 ounce) packages reduced-fat cream cheese (Neufchatel)

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.