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I love to cook, but I don’t always have the time. I also follow a specialized diet that is wheat and gluten free, and absent in refined carbohydrates and processed foods. Because of this, certain dishes, indeed certain meals, are a bit of a challenge for me.
I find the most challenging meal of the day is breakfast. When faced with a busy morning it’s all too easy to give in to a quick processed solution to quell the morning hunger pangs. This is why I keep a folder full of what I call “Food Hacks.” Any recipe I have that saves me time, uses ingredients in an unusual way, or replicates a “sinful” favorite in a healthier way, goes into this food hacks folder.
Today I’d like to share with you, straight from the food hacks folder, a favorite breakfast solution of mine. Savory cheesecake petits fours. Beside tasting good, the great thing about this recipe is that I can make a batch on the weekend, store them in the refrigerator and have a quick and easy breakfast all week.
The recipe is very versatile, allowing you to include a variety of add-in ingredients to create different flavor combinations. You can even leave out the salt and pepper, and add sugar to taste to make a traditional sweet cheesecake. I call these mini savory cheesecakes petits fours because I literally bake them in my Nordic Ware Petits Fours Pan
Savory Cheesecake Petits Fours
- 1 8-ounce container cream cheese (softened)
- 2 large eggs
- 1/4 cup sour cream
- 1 tsp butter
- Salt and pepper to taste
Add-in Suggestions:
- Cheddar, Bacon & Spinach
- Smoked Salmon
- Broccoli & Cheddar
- Dill & diced cooked red potatoes
- Pepperoni & Mozzarella
- Tomato & Basil
- Mushroom
In a bowl using a hand held mixer, blend all of the ingredients. Add about 1/4 cup each of your additional ingredients. Add less or more according to your preference. Hit your petits fours pan with a spray of olive oil and fill the wells with the savory cheesecake mixture. Fill the wells all the way to the top and pop the whole thing in the oven at 350 degrees. Bake your cheesecakes for about 20 to 30 minutes. They should set up firm but might still be a bit soft in the middle. Allow them to cool in the pan for about 15 minutes before releasing them from the pan. Store in an airtight container in the refrigerator. These also freeze well and reheat easily in the microwave.
Serve your breakfast petits fours on a bed of spinach with a few cherry tomatoes drizzled with olive oil and balsamic vinegar. Enjoy!
