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.

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.

Per Serving: 166 calories; protein 7.9g; carbohydrates 3.1g; fat 13.7g; cholesterol 71.2mg; sodium 301.1mg.

Eating best breakfast to start the day had become a good habit. It’s a great way to start my day off healthfully. The sugar hit from the fruit wakes me up and bring me power to take on the morning. The sweetness is more vilified as the evil of all disease, but fruit is also loaded with fibre, which is great for your stomach system and make keep you feel full longer, and not want likely grab a snack out of the vending machine before lunchtime.

Making fruit a morning habit is simple . Simply put the fruit in your refrigerator next to the sweet drink or on the table next to your grain pan , or move your coffee maker or tea kettle — about anywhere where you’ll find it. Before you eating the rest of your food , eat your fruit. If you’re not usually a breakfast person.