Puff Pastry Baked Eggs

Perfect for breakfast or brunch, these puff pastry baked eggs are easy to make with homemade or store bought puff pastry.

Make these for a breakfast celebration with a few make ahead tips.

These baked eggs in puff pastry don't only look stunning, but they taste delicious too. Made with puff pastry and eggs and your choice of toppings. I've used bacon and cheese, but the possibilities are endless.

Weekends are made for breakfast. Sometimes we need more than just a toasted bagel or a bowl of cereal. I like to take the time to make something to be savored.

Often I make homemade blueberry pancakes, or a baked blackberry french toast. But these baked eggs in puff pastry are my new favorite. They are perfect for a weekend breakfast or a holiday breakfast.

These baked eggs are made with a puff pastry crust, eggs, cheese and you could even add some chopped cooked bacon, ham or sausage.

Main ingredients

• Puff pastry crust - these can be made the same day or make a day ahead of time. Use store bought pastry or make homemade easy puff pastry.
• Eggs - pretty much the star of the show! You can add the eggs whole or scrambled
• Cheese - I used shredded cheddar and parmesan cheese. Add your favorite or leave out all together

To make baked eggs

• Slice puff pastry dough into 4 inch squares or 4 x 5 inch rectangles
• Brush with egg wash
• Bake in a preheated 400 degree oven for 15 minutes until golden
• Allow pastry to cool. Slice a square in the center of the pastry and push center down. This will be your vessel for cooking the egg.

• Add egg to the center of each puff pastry
• Top with cheese and bacon. Sprinkle with salt and pepper
• Bake in 400 degree oven for 15 minutes until egg white is cooked through. Cook a few minutes longer if you prefer the yolk to be cooked through as well.

Prep ahead of time

To save time and make getting breakfast on the table even easier, you can prepare the puff pastry the day before. Just bake the puff pastry and allow to fully cool. Store in a single layer in an airtight container or storage bag. Store at room temperature.

My recipe tips

• Bake on parchment paper to help prevent sticking. If you don't have parchment paper, be certain to spray baking sheet with a nonstick spray.
• Crack eggs into a small dish before adding to the pastry
• If your eggs are too large for the pastry, its okay to allow the white to run over onto the tray. You could also remove a spoonful of the white before adding to the puff pastry.
• If you like your yolk fully cooked, you can break the yolk before placing in the oven
• Be certain oven is fully preheated before baking
• Serve hot from the oven or while still warm

Variations

• Scramble the eggs first and then add the scrambled mixture to each shell
• Add cooked bacon, ham or sausage
• Add sautéed veggies - mushrooms, bell peppers, roasted chili peppers. May need to make puff pastries a big larger to accommodate more ingredients.
• Use your favorite cheese or leave out altogether.

Serving suggestions

For a holiday breakfast or brunch, serve with fresh squeezed juice, freshly brewed coffee, homemade hot chocolate, cranberry muffins and homemade pork breakfast sausage.

More great breakfast recipes

If you're looking for more great breakfast ideas, you might want to check out these recipes:

• Cheesy Baked Eggs
• Cranberry Bread
• Baked French Toast
• English Muffin Breakfast Sandwich
• Christmas Breakfast - a collection of recipes perfect for Christmas morning.

If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop

Be certain to check out my entire collection of breakfast recipes!

Puff Pastry Baked Eggs

Kathy

Delicate puff pastry pockets with an egg baked right inside each one.

5 from 8 votes

Print Recipe Pin Recipe Save Saved!

Prep Time 10 mins

Cook Time 30 mins

Cooling Time 10 mins

Total Time 50 mins

Course Breakfast

Cuisine American

Servings 8 people

Calories 439 kcal

Equipment

• ▢
  Rolling Pin
• ▢
  Cookie Sheet
• ▢
  Pizza Cutter

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

Puff Pastry Shells

• ▢ 2 sheets puff pastry (thawed)
• ▢ 1 egg
• ▢ 1 tablespoon water

Baked Eggs

• ▢ 8 eggs
• ▢ ¼ cup cheese (shredded)
• ▢ ¼ cup bacon bits (optional)
• ▢ 1 teaspoon parsley (fresh, chopped - optional)
• ▢ salt
• ▢ pepper

Instructions

 

Puff Pastry Shells

• Roll out puff pastry and slice dough into 4 inch squares or 4 x 5 inch rectangles. Place on a baking sheet lined with parchment paper.
  2 sheets puff pastry
• Mix egg and water together. Brush egg wash onto tops of pastry
  1 egg, 1 tablespoon water
• Bake in a preheated 400 degree oven for 15 minutes until golden
• Allow pastry to cool. Slice a square in the center of the pastry and push center down. This will be your vessel for cooking the egg.

Baked Eggs

• Cut a small rectangle in the top of each puff pastry.
  
• Push center of puff pastry down.
  
• Crack each egg into a small bowl. Carefully pour egg into one puff pastry. If needed, may remove a bit of extra egg white to fit in pastry.
  8 eggs
  
• Top with shredded cheese, bacon and salt and pepper
  ¼ cup cheese, ¼ cup bacon bits, salt, pepper
  
• Bake in 400 degree oven for 15 minutes until egg white is cooked through.
• Sprinkle with fresh parsley before serving.
  1 teaspoon parsley

Notes

Variations:

• Scramble the eggs first and then add the scrambled mixture to each shell
• Add cooked bacon, ham or sausage
• Add sautéed veggies - mushrooms, bell peppers, roasted chili peppers. May need to make puff pastries a big larger to accommodate more ingredients.
• Use your favorite cheese or leave out altogether.

Tips:

• Bake on parchment paper to help prevent sticking. If you don't have parchment paper, be certain to spray baking sheet with a nonstick spray.
• Crack eggs into a small dish before adding to the pastry
• If your eggs are too large for the pastry, its okay to allow the white to run over onto the tray. You could also remove a spoonful of the white before adding to the puff pastry.
• If you like your yolk fully cooked, you can break the yolk before placing in the oven
• Be certain oven is fully preheated before baking
• Serve hot from the oven or while still warm

Nutrition

Serving: 1Baked EggCalories: 439kcalCarbohydrates: 28gProtein: 13gFat: 30gSaturated Fat: 9gCholesterol: 191mgSodium: 305mgPotassium: 123mgFiber: 1gSugar: 1gVitamin A: 303IUCalcium: 59mgIron: 2mg

Keyword baked eggs, Puff Pastry Baked Eggs, Puff Pastry Breakfast, Puff Pastry Egg Tart

Tried this Recipe? Tag me Today!Mention @BeyondTheChickenCoop or tag #beyondthechickencoop!