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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.
Ingredients
- cooking spray
- ½ cup dry Italian-seasoned bread crumbs (such as Progresso®)
- 1/3 cup finely grated Pecorino Romano cheese
- ¼ cup melted butter
- 3 (8 ounce) packages reduced-fat cream cheese (Neufchatel)
- 4 large eggs
- 1 ¼ cups shredded Gruyere cheese
- ½ cup fat-free half-and-half
- 1/3 cup diced ham
- 4 slices crisp cooked bacon, crumbled
- 2 tablespoons minced red bell pepper
- 3 green onions, chopped
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Directions
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.
Cook’s Notes:
If you don't have Romano cheese, Parmesan cheese may be substituted. Swiss cheese may be substituted for Gruyere.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 24 | |
| Calories 166 | |
| % Daily Value * | |
| Total Fat14g | 18% |
| Saturated Fat8g | 40% |
| Cholesterol71mg | 24% |
| Sodium301mg | 13% |
| Total Carbohydrate3g | 1% |
| Dietary Fiber0g | 1% |
| Total Sugars1g | |
| Protein8g | |
| Vitamin C2mg | 10% |
| Calcium124mg | 10% |
| Iron1mg | 3% |
| Potassium79mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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