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.)
Thank you for printing Egg, Bacon, and Ricotta Breakfast Cups from https://homemadehooplah.com/egg-bacon-and-ricotta-breakfast-cups/
You can find more great recipes at homemadehooplah.com.