Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.


Recipe Summary

30 mins
10 mins
1 hr
20 mins
24 mini cheesecakes


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


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

  • 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; protein 7.9g; carbohydrates 3.1g; fat 13.7g; cholesterol 71.2mg; sodium 301.1mg. Full Nutrition