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Breakfast Egg Cups-linkThis recipe uses packaged puff pastry, making it a quick and easy go-to choice for serving up a special breakfast treat, or as an elegant addition to your Easter brunch menu.

Makes: 6 servings.

1 sheet of puff pastry, defrosted
6 slices of bacon
6 eggs
salt and pepper
Fresh sprouts or freshly grated cheese

1. Preheat oven to 400°F.

2. Cut pastry into slightly larger squares than the muffin cups. Line the muffin cups with the pastry, folding around the sides to make the pastry fit. Pierce bottom and sides with a fork, then brush the pastry with melted butter.

3. In a skillet, over medium heat, fry bacon until lightly browned on each side but still pliable. Drain on paper towels and let cool.

4. Line the muffin tins with bacon slices.

5. Crack an egg into each cup. Sprinkle with herbs, salt, and pepper. Bake until set, about 15-20 minutes. Loosen from cups and remove. Serve with fresh sprouts or freshly grated cheese on the top.