Puff Pastry Baked Eggs
These Puff Pastry Baked Eggs are made with store bought puff pastry dough, eggs and your choice of toppings. Easy to make and the individual portions make them even easier to serve.
Why we love these Puff Pastry Baked Eggs
- Easy to Make – with store bought puff pastry, eggs, cheese and toppings.
- Perfect for Brunch and Holidays – these individual puff pastry breakfasts look beautiful to serve.
- Easy to customize – use a variety of toppings, ham, cooked sausage or bacon.
- Make ahead – assemble everything but the egg and store in the refrigerator for up to 2 hours. Add the egg and bake.
Ingredients for Eggs in Puff Pastry –
- Puff Pastry – you will find this in the frozen dessert aisle of your local grocer. Thaw according to package directions.
- Eggs – use large or extra large fresh eggs.
- Cheese – shredded gruyere, cheddar or mozzarella are good choices.
- Protein – chopped ham, cooked crumbled sausage or cooked bacon.
- Tomatoes – cherry tomatoes chopped.
- Spinach – small leaves or chopped.
How to make Puff Pastry Baked Eggs –
After thawing your puff pastry. Cut each sheet into four equal squares. Pinch the sides up to make a well for the other ingredients. Poke with a fork which will help the pastry from puffing up in the middle.
Bake for 8-10 minutes. Slightly cool. Using the back of a spoon press down the middle of each square.
Now comes the fun part. The toppings! I opted for ham, cherry tomatoes and spinach but the possibilities are endless!
First add the cheese. This keeps the egg from baking into the crust. Top with your favorite breakfast ingredients.
Top with the crown jewel the egg! I like to add mine to a small dish then pour into the middle. This reduces the chances of a broken yolk.
/Now it’s time to bake. Bake for 8-10 minutes at 400 degrees or until the egg is cooked to your liking.
Serve with fruit, salad or just on it’s own. These are great hot out of the oven or even cold.
FAQ when making Eggs in Puff Pastry –
- Can I make Eggs in Pastry ahead of time? – Yes. Par bake the crusts, add everything but the egg and store in the refrigerator overnight. The next morning add the egg and bake.
- How do I keep the egg from spilling over the edge? – this is why using a ramekin is important. You need only pour the egg yolk and part of the white into the middle of the puff pastry. Leaving the residual liquid in the bowl.
- How do I store and reheat the leftovers? – Store in the refrigerator for up to 3 days. Best when reheated in a toaster oven or microwave. Freezing is not recommended.
More Easy Breakfast Recipes –
- Sheet Pan Breakfast Omelet – Beautiful and easy breakfast for your crowd.
- Blueberry Biscuits – these are a staple during the holidays. Easy, fresh and simple.
- Pineapple Fries and Fruit Dip – a fun take on a fruit plate.
- Greek Yogurt Scrambled Eggs – a delicious way to get more protein into your diet.
LET’S EAT!
Kathi and Rachel 👩🍳👩🍳
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Puff Pastry Baked Eggs
Ingredients
- 1 sheet puff pastry dough thawed
- 1 cup grated cheese gruyere, cheddar or mozzarella
- 1/2 cup chopped ham or cooked sausage or bacon
- 1/2 cup chopped cherry tomatoess
- 1/2 cup baby spinach leaves
- 4 large eggs
- salt and pepper
Instructions
- Preheat oven to 400 degrees. Cut your puff pastry into 4 equal portions. Crimp the edges and poke holes with a fork in the middle.
- Bake for 15 minutes or until lightly golden brown. Allow to cool for 5 minutes.
- Using the back of a spool press the middle of the pastry down creating a well.
- Divide the cheese equally between the pastry shells. Spread evenly inside the well of the pastry shell. Cirle the shell with tomatoes, spinach and chopped ham.
- Crack one egg into a small dish. Pour into the center of each shell. Continue with remaining eggs. Sprinkle with salt and pepper.
- Bake fo 8-10 minutes or until eggs are the desired doneness. Serve warm or room temperature with fresh fruit or salad.
Notes
Nutrition
Have questions? Comment below and we’ll answer promptly.
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