Perfect for breakfast or brunch, these puff pastry baked eggs are easy to make with homemade or store bought puff pastry dough. A perfect combination of flaky, buttery pastry and a delicious egg. Add your favorite toppings or leave plain.
Make breakfast a celebration with these delicious breakfast egg tarts!
A delicious breakfast baked egg
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. Cook them just the way you like - with the yolk runny or cooked all the way through.
- Cheese - I used shredded cheddar and parmesan cheese. Add your favorite or leave out all together
- Meat - totally optional! Use crumbled cooked bacon or sausage or finely diced ham.
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 (or your choice of toppings). 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.
Recipe Faqs
You can prepare parts of this recipe ahead of time. Bake the puff pastry the day before and once cooled store in an airtight container.
In the morning, proceed with the recipe.
Almost anything goes! Try serving fresh fruit, hot coffee, muffins and pastries.
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
Equipment
- Rolling Pin
- Cookie Sheet
- Pizza Cutter
Ingredients
Puff Pastry Shells
- 2 sheets puff pastry (thawed)
- 1 egg
- 1 tablespoon water
Baked Eggs
- 8 eggs
- ¼ cup cheddar cheese (shredded)
- ¼ cup bacon bits (optional)
- 2 tablespoons shredded parmesan cheese
- salt
- pepper
- 1 teaspoon parsley (fresh, chopped - optional)
Instructions
Puff Pastry Shells
- Preheat oven to 400°F
- 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 pastry1 egg, 1 tablespoon water
- Bake in a preheated 400°F 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 cheddar and parmesan cheese, bacon and salt and pepper¼ cup cheddar cheese, ¼ cup bacon bits, salt, pepper, 2 tablespoons shredded parmesan cheese
- Bake in 400°F oven for 15 minutes until egg white is cooked through.
- Sprinkle with fresh parsley before serving (optional)1 teaspoon parsley
Notes
- 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.
- 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
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Lisa S says
Made this last night when I realise I had nothing to make for dinner?! It was easy and absolutely, delicious!! We added Parmesan cheese on top and a tomato/ Mozzarella salad and it hit the spot. Thank you, just want I needed. I've kept the recipe as we'll be having this again!!
Kathy says
Thanks so much! I love having these for dinner and it sounds perfect with a tomato salad! 🙂
Patti says
Question please...
If baking the Puff pastry for 15 min, removing adding eggs, etc and baking another 15 min, doesn't the Puff pastry get too dark?
Sounds so yummy, looking forward to making!
Thank you.
Kathy says
Hi Patti,
The pastry hasn't turned too dark for me. If they start to get too brown while baking with the eggs, tent the tray lightly with a piece of foil.
Let me know how they turn out.
Kathy 🙂
Patti says
Hi Kathy!
Thanks for the reply.
I made them this morning!
My oven may run hotter than yours. I did have to cover them with foil on the second bake!!
Also, I only needed to bake for 12 min for the second bake.
Last, because my oven runs hotter, I will leave the beginning cheese out next time. When I bake the second round, I'll do it for 6 min uncovered, add the cheese, cover and finish baking the last 6 min because my cheese was darker than I like it.
We really liked them though! They seem so fancy!
I look forward to experimenting with spinach, mushrooms or doing scrambled as you also suggested!!
Thanks for the recipe and response! It's nice, not everyone does that!!
I'm new to your site so I look forward to trying more of your recipes!
Thank you for the recipes and hard work!!
Kathy says
Hi Patti,
Thanks so much! Every oven is different. I do try to use an additional thermometer in mine to keep an eye on the temp, but there are still so many other variables. I'm glad you kept a close eye on your eggs while they are baking.
Thanks for your suggestions on what you'll do next time! I appreciate it and I hope you find more tasty recipes to try!
Thanks,
Kathy 🙂
Teresa M says
Made this this morning with a few twists. Used only 1 sheet of pastry, sprinkled everything bagels seasoning on the bottom baked a little bit then added scrambled eggs m, sausage, asparagus and some red pepper. A little cheese on top and finished baking. So good!! So versatile!!
Kathy says
Sounds like some great twists! Love the everything bagel seasoning!
Megan Leake says
How well do these reheat?
Kathy says
These are best eaten when they come out of the oven. I've made the puff pastry and baked it ahead of time, but I have not baked the eggs ahead of time so I'm not certain how well they'd reheat.
Dawn - Girl Heart Food says
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 🙂
Kathy says
Thanks, Dawn! Enjoy your weekend too! 🙂
David @ Spiced says
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! 🙂
Kathy says
We often make the egg-in-a hole, and you're right, quite similar, but taken up a notch! 🙂 Enjoy the weekend.