Name: Savory Breakfast Mini Cheesecakes
Prep time: 20 min
Cook time: 20 min
Yield: 24
Ingredients: Cooking spray -; Dry Italian-seasoned bread crumbs (such as Progresso®) - ½ cup; Finely grated Pecorino Romano cheese - ⅓ cup; Melted butter - ¼ cup; Reduced-fat cream cheese (Neufchatel) - 3 (8 ounce) packages; Eggs - 4 large; Shredded Gruyere cheese - 1 ¼ cups; Fat-free half-and-half - ½ cup; Diced ham - ⅓ cup; Crisp cooked bacon, crumbled - 4 slices; Minced red bell pepper - 2 tablespoons; Green onions, chopped - 3; Salt - ¼ teaspoon; Ground black pepper - ¼ teaspoon

Ingredients for - Savory Breakfast Mini Cheesecakes

1. Cooking spray

2. Dry Italian-seasoned bread crumbs (such as Progresso®) ½ cup

3. Finely grated Pecorino Romano cheese ⅓ cup

4. Melted butter ¼ cup

5. Reduced-fat cream cheese (Neufchatel) 3 (8 ounce) packages

6. Eggs 4 large

7. Shredded Gruyere cheese 1 ¼ cups

8. Fat-free half-and-half ½ cup

9. Diced ham ⅓ cup

10. Crisp cooked bacon, crumbled 4 slices

11. Minced red bell pepper 2 tablespoons

12. Green onions, chopped 3

13. Salt ¼ teaspoon

14. Ground black pepper ¼ teaspoon

How to cook deliciously - Savory Breakfast Mini Cheesecakes

1 . Stage

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

2 . Stage

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.

3 . Stage

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.

4 . Stage

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.