Breakfast

Puff Pastry Baked Eggs

November 19, 2020

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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.

A baked egg in a puff pastry shell with the yolk running on the plate.

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.

A puff pastry square with an egg in the center of the puff pastry.

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.

OftenI 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.

A baking sheet with puff pastry topped with baked eggs.

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

A complete list of ingredients and measurements can be found below. Just scroll to the bottom!

  • 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
Different colored eggs on a stiped napkin.

To make baked eggs

A complete list of instructions is available below! Just scroll to the bottom!

  • 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 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
Baked eggs in puff pastry on a white plate.

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:

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!

A baked egg in a puff pastry shell with the yolk running on the plate.

Puff Pastry Baked Eggs

Kathy
Delicate puff pastry pockets with an egg baked right inside each one.
5 from 3 votes
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

Ingredients
  

Puff Pastry Shells

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

Baked Eggs

  • 8 eggs
  • 1/4 cup cheese (shredded)
  • 1/4 cup bacon bits (optional)
  • 1 teaspoon parsley (fresh, chopped – optional)

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.
  • Mix egg and water together. Brush egg wash onto tops of pastry
  • 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.
    A knife slicing into a cooked pastry.
  • Push center of puff pastry down.
    Finger tips pushing down the center of a puff pastry shell.
  • 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.
    Puff pastry shells with a raw egg in one of the shells.
  • Top with shredded cheese, bacon and salt and pepper
    Puff pastry with raw egg topped with cheese and bacon.
  • Bake in 400 degree oven for 15 minutes until egg white is cooked through.
  • Sprinkle with fresh parsley before serving.

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?Leave a comment and let me know what you think.

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    4 Comments

  • Reply
    Dawn - Girl Heart Food
    November 20, 2020 at 9:29 am

    5 stars
    Don’t these ever look good!! I love puff pastry and love eggs so I know these would be a hit … and a must try!! Pinned! Happy weekend to ya 🙂

    • Reply
      Kathy
      November 21, 2020 at 5:57 am

      Thanks, Dawn! Enjoy your weekend too! 🙂

  • Reply
    David @ Spiced
    November 20, 2020 at 4:26 am

    5 stars
    What a fun and easy idea for weekend breakfasts! These are almost like a classier version of the classic egg-in-a-hole. Puff pastry makes everything better, doesn’t it? I’m thinking I should surprise Laura and make a tray of these this weekend! 🙂

    • Reply
      Kathy
      November 20, 2020 at 5:32 am

      We often make the egg-in-a hole, and you’re right, quite similar, but taken up a notch! 🙂 Enjoy the weekend.

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