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Savory Breakfast Mini Cheesecakes
Savory Breakfast Mini Cheesecakes
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Cheesy ham and bacon mini cheesecakes with a crispy bread crumb topping for a delightful breakfast treat.
Ingredients:
  • 0.5 cup dry Italian-seasoned bread crumbs (such as Progresso®)
  • 0.33333334326744 cup finely grated Pecorino Romano cheese
  • 0.25 cup melted butter
  • 3 (8 ounce) packages reduced-fat cream cheese (Neufchatel)
  • 4 large eggs
  • 1.25 cups shredded Gruyere cheese
  • 0.5 cup fat-free half-and-half
  • 0.33333334326744 cup diced ham
  • 4 slices crisp cooked bacon, crumbled
  • 2 tablespoons minced red bell pepper
  • 3 green onions, chopped
  • 0.25 teaspoon salt
  • 0.25 teaspoon ground black pepper
Instructions:
  • Preheat the oven to 350°F (175°C), and prepare a 24-cup muffin tin with cooking spray or paper liners.
  • Combine bread crumbs, flavorful Pecorino Romano cheese, and rich melted butter in a small bowl. Distribute about 1 teaspoonful of the mixture into each muffin cup, gently pressing down.
  • In a large bowl, use an electric mixer to whip the cream cheese until fluffy. Add eggs one at a time, mixing well after each addition. Fold in Gruyere cheese, half-and-half, ham, bacon, bell pepper, green onions, salt, and pepper. Fill each muffin cup about 3/4 full with 1/4 cup of the mixture.
  • Bake the cheesecakes in the preheated oven until they are firm to the touch and lightly browned, approximately 30 minutes. Take them out and allow them to cool in the muffin tins for 10 minutes.

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