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.

lutzflcat
Advertisement

Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

    Advertisement
  • 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.

  • 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.

  • 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.

You can use regular cream cheese instead of Neufchatel, and regular half-and-half or whole milk instead of fat-free half-and-half, if desired.

Leftovers should be stored in the refrigerator.

Nutrition Facts

166 calories; 13.7 g total fat; 71 mg cholesterol; 301 mg sodium. 3.1 g carbohydrates; 7.9 g protein; Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/15/2019
This was! a big hit for brunch and everybody begged to take the rest home with them! Read More

Most helpful critical review

Rating: 3 stars
11/26/2019
fun to make amazing flavour even as just the batter and could make a great dip too. I'm not a salt person so didn't any more and will try to make this with less salty cheese etc. and needs more in a way to not let the cheesecake flop. water try underneath. will be making this again;) Read More
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/15/2019
This was! a big hit for brunch and everybody begged to take the rest home with them! Read More
Rating: 3 stars
11/26/2019
fun to make amazing flavour even as just the batter and could make a great dip too. I'm not a salt person so didn't any more and will try to make this with less salty cheese etc. and needs more in a way to not let the cheesecake flop. water try underneath. will be making this again;) Read More
Rating: 5 stars
11/08/2019
switched out the Swiss for Sharp Cheddar used 1/4 cp precooked crumbled bacon and 3 Tablespoons minced red pepper. Read More
Advertisement
Rating: 5 stars
12/15/2019
This was! a big hit for brunch and everybody begged to take the rest home with them! Read More