Savory egg cups made with flakey puff pastry, crunchy bacon, and a dollop of ricotta cheese then seasoned with pepper and garlic salt.
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This is a sponsored conversation written by me on behalf of Kroger. The opinions and text are all mine.
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About Egg, Bacon, and Ricotta Breakfast Cups
So, you guys, these breakfast cups have officially become my new obsession.
And not just because they’re absolutely delicious (they are) or because they are so easy to make that even I, She Who Trips Over Flat Surfaces, am able to whip them up in no time on an early weekday morning (I totally can).
The true reason why I’ve fallen in love with these breakfast cups lately is that they’re now extremely cost effective to make. Kroger recently dropped their prices on Simple Truth Natural Cage-Free eggs, making a healthy breakfast not only smart but completely justifiable in my budget.
Plus, out of all the breakfast foods I (try) to keep stocked in the house, an old friend of mine always gravitates towards breakfast with eggs. He doesn’t do the “fancy” breakfasts I do – he’s perfectly content making a sandwich out of some over easy eggs, cheese, and bread – but now with the new prices at Kroger, I can easily keep our fridge stocked with as many eggs as we need.
And, trust me, now that I’ve mastered the breakfast cup, Simple Truth Cage-Free eggs will be on my shopping list for the foreseeable future.
For me, what really takes these egg cups to the next level is the ricotta cheese. I’m not sure when I fell in love with egg, ricotta, and bacon combination, but it never fails to disappoint. The creaminess of the ricotta plays well with the egg and crunchy bacon.
And when you top it all off with a touch of garlic salt?
It makes this perfectly simple breakfast taste like a gourmet meal.
Another great perk of cups like these is that it’s totally acceptable use pre-cooked bacon. I know, I know – some of you are probably shaking your heads at me right now – but I truly believe that if you’re cooking bacon inside of a dish (like with this recipe) then pre-cooked bacon can get the job done just fine.
Plus, it will cut down on your cook time and dirty dishes.
Believe me, you’ll be glad you went this route when you’re hangry and standing in front of your stove at 7AM.
Be sure to check out your local Kroger for great prices on Simple Truth Cage-Free eggs to make this recipe (or other breakfast delights)!
notes & tips for these breakfast cups
- This recipe is designed to cook the eggs over well. You could reduce cooking time for a softer yolk, but keep an eye on the puff pastry – it should be dry and flaky before consumed.
- Jazz this recipe up with other types of meat, like sausage or ham!
- If you’re in need of a new 6-slot muffin tin, I highly recommend this 6 cup regular muffin pan.
Egg, Bacon, and Ricotta Breakfast Cups
- Preheat oven to 350 degrees F. Generously spray a 6-slot muffin pan with cooking spray.
- Roll out thawed puff pastry dough on a flat surface. If desired, gently flatten with a rolling pin. Use a pizza cutter to cut 6 squares; it's okay if the squares are not completely even (see video for an example.)
- Grab 1 puff pastry square. If the squares are rectangular in shape, you can gently stretch the puff pastry so the sides are more even. Place the puff pastry in one of the muffin tin slots. Arrange & pinch the puff pastry so that the sides are mostly covered. Repeat this step until all the puff pastry has been arranged in them muffin tin. Once complete, spray the insides of the puff pastry with more baking spray.
- Spoon 1 tablespoon of ricotta into each of the pastry cups. Follow with the chopped bacon, adding about 1/2 tablespoon to each cup. Use the back of a spoon to gently push down the egg and bacon. Finish by cracking an egg into each of the pastry cups. Season tops of eggs with pepper and garlic salt, to taste.
- Bake breakfast cups for 25 minutes or until egg is set.
- Serve egg, bacon, and ricotta breakfast cups immediately with parsley as garnish (optional.)
I do my best to provide nutrition information, but please keep in mind that I'm not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.