Savory Breakfast Mini Cheesecakes

01Method

1. 1

   Heat the oven to 350°F (175°C). Coat 24 muffin tin cups with cooking spray or line them with paper liners.

2. 2

   Combine bread crumbs, Pecorino Romano, and melted butter in a small bowl. Press about a teaspoon of the mixture firmly into the bottom of each prepared muffin cup.

3. 3

   Using an electric mixer, whip the cream cheese in a large bowl until light and fluffy. Add the eggs one at a time, mixing well after each addition. Fold in the Gruyere, half-and-half, ham, bacon, bell pepper, green onions, salt, and pepper. Ladle the filling into each muffin cup, filling each roughly three-quarters of the way.

4. 4

   Bake until the cheesecakes are set and lightly golden on top, about 30 minutes. Allow to cool in the muffin tin for 10 minutes before removing.