Ingredients
cooking spray
1 tsp SIDS CRAZY SALT
½ cup bread crumbs
⅓ cup finely grated Pecorino Romano cheese
¼ cup melted butter
680 g cream cheese
4 large eggs
1¼ cups shredded Gruyere cheese
½ cup milk
⅓ cup diced ham
4 slices crisp cooked bacon, crumbled
2 tbsp minced orange bell pepper
3 spring onions, chopped
1 tsp SIDS SALT & PEPPER to taste
Directions
Preheat the oven to 175°C. Spray 24 muffin tin cups with cooking spray or use paper liners.
Mix bread crumbs with SIDS CRAZY SALT, Pecorino Romano cheese and melted butter together in a small bowl. Spoon about 1 teaspoon of mixture into each of the 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, milk, ham, bacon, bell pepper, spring onions and SIDS SALT & PEPPER. Pour about ¼ cup of the mixture into each muffin cup, filling each about ¾ full.
Bake in the 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.
