Spooky 1 Egg Mummies & Cheesy Bats Recipe

Get ready to spook-ify your Halloween party with a truly fun and savory treat that’ll have everyone begging for more! Forget the sickly sweet stuff; we’re diving into something deliciously different with Egg “Mummies” & Cheesy Bats. I remember the first time I made these for a spooky get-together a few years back – the kids (and let’s be honest, the adults too!) were absolutely delighted by how cute and tasty they were. They’re surprisingly simple to whip up, making them perfect for that last-minute Halloween panic. Trust me, these little guys are a guaranteed hit!

Why You’ll Love These Egg “Mummies” & Cheesy Bats (Savory)

Seriously, these little guys are fantastic for so many reasons!

• Super Easy to Make: You don’t need to be a pastry chef or anything! Most of the work is just wrapping and cutting.
• Total Crowd-Pleaser: Everyone loves a fun-shaped, cheesy, savory bite, especially around Halloween. They’re perfect for parties!
• Just the Right Amount of Spooky: They look totally festive and fun, but they’re not *too* scary for even the littlest goblins. Pure Halloween magic!
• Quick Prep Time: You can totally whip these up without spending all day in the kitchen. More time for costumes and spooky decorations!

Gather Your Ingredients for Egg “Mummies” & Cheesy Bats (Savory)

Alright, let’s get our spooktacular ingredients ready! You won’t believe how simple this list is. We’re talking about pantry staples and a few fun additions!

• 6 large eggs – you’ll hard-boil and peel these first
• 1 sheet puff pastry – make sure it’s thawed so it’s easy to work with
• 1 tablespoon milk (for brushing the pastry)
• 1 tablespoon poppy seeds or sesame seeds (these are for the mummy’s eyes, super cute!)
• 4 ounces shredded cheddar cheese – sharp or mild, whatever you like best!
• 1 tablespoon all-purpose flour
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1 tablespoon butter

Essential Equipment for Making Egg “Mummies” & Cheesy Bats (Savory)

You don’t need a fancy kitchen for these spooky treats! Just a few trusty tools will do the trick. You’ll want a good saucepan for boiling your eggs, and a sturdy baking sheet for all the mummies. Lining it with parchment paper makes cleanup a breeze – trust me on this one! A small skillet is handy for melting the cheese, and of course, a cute little bat-shaped cookie cutter is a must for those cheesy bats!

Step-by-Step Guide to Preparing Egg “Mummies” & Cheesy Bats (Savory)

Alright, let’s get these spooky treats made! It’s easier than you think, and honestly, the fun is in the making, too. Just follow along, and you’ll be transforming simple ingredients into Halloween magic in no time.

Preparing the Eggs and Pastry

First things first, let’s get our eggs ready. You’ll want to hard-boil them until they’re perfectly cooked through – about 10 minutes in boiling water should do the trick. Need a refresher on the best way to hard-boil them? Once they’re cooked and cooled, carefully peel them. Now, for the puff pastry: just unroll that thawed sheet and grab a sharp knife. You’re going to cut it into thin strips, about 1/4 inch wide. Don’t worry if they’re not perfectly straight; it adds to the mummy charm!

Assembling the Egg “Mummies”

This is where the real “mummification” happens! Grab a peeled hard-boiled egg and start wrapping those puff pastry strips around it. Think of it like winding bandages – overlap them a bit, leaving a small gap at the top for the ‘face’ so you can see the egg peeking through. Once they’re all wrapped up, brush the pastry with a little milk. This gives it a lovely golden color when it bakes. Then, sprinkle on some poppy or sesame seeds for the mummy’s eyes. You can place two little seeds close together, or get creative with it!

Creating the Cheesy Bats

For our cheesy bats, we’ll start by melting a tablespoon of butter in a small skillet over medium heat. Once it’s melted, toss in your shredded cheddar cheese along with the flour, salt, pepper, and garlic powder. Stir it all up until the cheese is beautifully melted and smooth. Now, here’s a little trick: spread this melty cheese mixture thinly onto a lightly floured surface. This makes it way easier to cut. Grab your bat-shaped cookie cutter and get to stamping out as many little bats as you can!

Baking and Finishing Touches

Time to get these spooky guys in the oven! Carefully place your wrapped egg “mummies” onto the parchment-lined baking sheet. Pop them into your preheated oven at 400°F (200°C) and let them bake for about 15-20 minutes. You’re looking for that puff pastry to get nice and golden brown and puffed up – it smells amazing when it’s ready! While those are baking, you can gently warm your cheese bats in a dry skillet for a minute or so on each side, or just serve them at room temperature. They’re great either way!

Tips for Perfect Egg “Mummies” & Cheesy Bats (Savory)

Want to make sure your mummies and bats turn out spooktacularly well? A couple of little tricks can make all the difference! First off, when you’re working with that puff pastry for the mummies, make sure it’s nice and cold. Trust me, cold pastry is SO much easier to cut into those thin strips and wrap without it getting all sticky and goopy. If your kitchen is warm, pop the strips back in the fridge for a few minutes before you start wrapping!

For the mummy eyes, seeds are great, but feel free to get creative! Tiny dots of mustard work too, or even small slivers of black olive if you have them on hand. Just a little dab goes a long way. And remember, ovens can be a bit sassy! Keep an eye on those puff pastry mummies while they’re baking. If they start browning too quickly, you can always loosely tent them with foil to prevent them from burning while the insides finish cooking. Happy spookifying!

Ingredient Notes and Substitutions for Egg “Mummies” & Cheesy Bats (Savory)

Okay, so the ingredients for these guys are pretty straightforward, but let’s chat about a couple of things just to make sure everything is perfect. For the mummy eyes, poppy seeds and sesame seeds work great for that classic look, but don’t be afraid to use tiny dots of mustard or even little bits of black olive if you have them. For the cheesy bats, cheddar is my go-to because it melts so nicely, but you could totally use a Colby Jack or even a Monterey Jack cheese if that’s what you have in the fridge. Just make sure it’s a cheese that melts well for those delicious little bats!

Serving and Storing Your Egg “Mummies” & Cheesy Bats (Savory)

These spooky little bites are best served warm so that puff pastry is nice and flaky and the cheesy bats are wonderfully gooey. I usually serve them fresh out of the oven, but if you need to make them a little ahead, you can keep the mummies warm in a low oven (around 200°F or 90°C) for about 15-20 minutes. The cheesy bats are great at room temperature, or you can gently warm them in a dry skillet for just a minute per side right before serving. Any leftovers? Just pop them in an airtight container in the fridge. They’ll be good for a day or two, though they’re definitely most delish when fresh!

Frequently Asked Questions about Egg “Mummies” & Cheesy Bats (Savory)

Got questions about these Halloween goodies? I’ve got answers!

Can I make the egg mummies ahead of time?

You sure can! You can wrap the eggs in the puff pastry a few hours ahead of time and keep them on a baking sheet, covered loosely with plastic wrap, in the refrigerator. Bake them just before serving for the freshest, puffiest results. The cheesy bats are best made closer to serving time, but they’re still pretty good at room temp!

What other shapes can I use for the cheese snacks?

Oh, that’s the fun part! While bats are super festive, you can totally use other cookie cutters. Little ghosts, pumpkins, or even just simple squares or triangles work wonderfully. Get creative with whatever shapes you have on hand!

Are there vegetarian options for the mummy eyes?

Absolutely! Poppy seeds and sesame seeds are already vegetarian, which is great. If you don’t have those, you could use tiny little dabs of mustard, or even small pieces of black olive if you’re not worried about keeping them vegetarian and just out of seeds. They all add a cute “eye” detail!

My puff pastry is tearing when I wrap it, what can I do?

Make sure your puff pastry is cold! That’s usually the biggest culprit. If it’s still being fussy, you can try cutting slightly wider strips, or gently stretching the pastry strips a *little* bit as you wrap. Don’t pull too hard, or it will tear. Overlapping generously also helps hide any little mishaps.

Nutritional Information for Egg “Mummies” & Cheesy Bats (Savory)

Just a heads-up, these numbers are estimates, since every kitchen and ingredient batch can be a little different! For one serving (that’s one mummy and one cheesy bat), you’re looking at roughly 250 calories. It breaks down to about 18g of fat, 8g of protein, and 15g of carbohydrates. As always, enjoy these festive treats!

Share Your Egg “Mummies” & Cheesy Bats (Savory) Creations!

I just love seeing your creations! If you give these spooky Egg “Mummies” & Cheesy Bats a try, let me know how they turned out. Drop a comment below with your experience, rate the recipe, or even share a pic on social media – I’d love to see your festive take on them!

Print