Puff pastry breakfast in a cup! These puff pastry breakfast cups are perfect for breakfast, brunch, or on the go. This recipe is so easy to make- the best puff pastry breakfast recipe!
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I am all about a convenient breakfast and these are just it! The perfect little puff pastry breakfast cups to start your morning off on the right foot! They are easy to make, bake quickly, and store great to reheat and eat later. They are also perfect for quick lunch and dinners too.
If you are a fan of bacon, eggs, and cheese, you're going to want to make these asap! These are very similar to my Mini Quiche recipe, except these are made in a regular sized muffin tin like my Veggie Egg White Muffin Cups, so they are a bit bigger!
Ingredients needed for these creme egg brownies
- puff pastry sheet- You can find puff pastry in the freezer section of your grocery store. They typically come in packs of 2, so you can save the other in your freezer or double this recipe to use both!
- eggs- this recipe uses 5 large eggs. You could swap for the equivalent in egg whites if wanted (or do half and half)
- milk- use any milk you want in this recipe! If you use richer milk (whole, 2%, oat) these will come out creamier.
- bacon- I used bacon in this recipe but feel free to swap for your favorite breakfast meat. You could also leave the meat out and make this just eggs and cheese, or add veggies.
- cheese- I used cheddar cheese but any cheese you like will work!
Step by Step Instructions
Step 1: Start by thawing the puff pastry sheet (according to directions on the box).
Step 2: Cook the strips of bacon in a frypan over medium heat until cooked and crispy. Remove from pan to a paper towel-lined plate. Once cool, crumble into bits.
Step 3: Once the puff pastry sheet is thawed, unfold and roll it a few times with a rolling pin to flatten and spread it out just a bit. If you don't have a rolling pin, just skip that step. Cut the pastry puff dough into 9 equal squares. Place each square into the muffin tin, gently pressing the dough into the bottom and up the sides. Gently poke a few holes in the bottom with a fork, being careful not to go all the way through the dough.
Step 4: Fill the cups with equal amounts of cheese and bacon.
Step 5: In a large measuring cup or bowl, whisk together the eggs, milk, salt, and pepper. Pour this overtop the bacon and cheese inside the puff pastry. Fill them about halfway up at first and then go back around to top them off with whatever egg you have left.
Step 6: Bake in the oven for 15-20 minutes, until golden brown and eggs no longer jiggle. Remove from the oven and allow the cups to cool for 5-10 minutes before removing. The easiest way to get them out of the pan is to gently run a butter knife around the outside of the egg cup and they should loosen up and pop out.
Common questions:
You can find puff pastry in the frozen section of your grocery store. I use pepperidge farms typically, and during the holiday season I love Trader Joe's puff pastry sheets (they only have them around November/December).
I wouldn't assemble them in the pan and try to store them without baking, that could lead to a soggy pastry puff. You could get all your ingredients ready before (cook bacon, grate cheese, mix eggs, and put into a container in the fridge) and then assemble and bake the morning of!
I typically reheat mine in the microwave for 30 seconds to a minute with no issues! You can also reheat them in the oven or toaster oven until warm (350° for 5-10 minutes).
Of course! These are pretty customizable. You can swap the bacon for another meat (as long as it's fully cooked before) like breakfast sausage, chicken sausage, ham, or a vegan substitute. You could add some veggies to these as well.
Tips & tricks:
- Grease your muffin pan well so they don't stick to the bottom/sides!
- Crumble the strips of bacon after you pan fry them, this is easier than cutting them up first and then frying.
- Use a pizza cutter to easily cut the pastry puff dough into squares.
- Use freshly grated cheese for a better melt (packaged cheese doesn't melt as well).
- Use pre-cooked breakfast meats to save time.
- Use fresh parsley on top of baked breakfast cups for extra flavor.
Storing
For the freshest eggs, store these in an airtight container in the fridge for up to 3 days.
Want to try more egg recipes?
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📖 Recipe
Puff Pastry Breakfast Cups
Ingredients
- 1 sheet puff pastry
- 5 large eggs
- ¼ cup milk
- 5 slices of bacon cooked and crumbled
- ½ cup shredded cheese
- ¼ teaspoon salt
- ⅛ teaspoon pepper
Instructions
- Preheat oven to 400° and grease a muffin tin. Set aside. Thaw puff pastry sheet using instructions on box.
- Cook the strips of bacon in a pan over medium heat until fully cooked and crispy. Remove from pan to a paper towel-lined plate. Once cool, crumble into bits.
- Once the puff pastry sheet is thawed, unfold and roll it a few times with a rolling pin to flatten and spread it out just a bit. If you don't have a rolling pin, just skip that step. Cut the pastry puff dough into 9 equal squares (a pizza cutter makes this super easy). Place each puff pastry square into the muffin tin, gently pressing the dough into the bottom and stretching up the sides. Gently poke a few holes in the bottom with a fork, being careful not to go all the way through the dough.
- Fill the cups with equal amounts of cheese and bacon.
- In a large measuring cup or bowl, whisk together the eggs, milk, salt, and pepper. Pour this overtop the bacon and cheese inside the puff pastry. Fill them about halfway up at first and then go back around to top them off with whatever egg you have left.
- Bake in the oven for 15-20 minutes, until golden brown and eggs no longer jiggle. Remove from the oven and allow the cups to cool for 5-10 minutes before removing. The easiest way to get them out of the pan is to gently run a butter knife around the outside of the egg cup and they should loosen up and pop out. Top with fresh parsley if you'd like and enjoy!
Notes
- Grease your muffin pan well so the egg cups don't stick to the bottom/sides!
- Crumble the strips of bacon after you pan fry them, this is easier than cutting them up first and then frying.
- Use a pizza cutter to easily cut the pastry puff dough into squares.
- Use freshly grated cheese for a better melt (packaged cheese doesn't melt as well).
- Use pre-cooked breakfast meats to save time.
Diane says
Hi. I had some pigs in blankets left over from Christmas lunch, used those and spring onions with a good helping of cheese. Look amazing and taste great! Thank you for the inspiration!
Kelly Hamilton says
Happy to hear you enjoyed these, Diane!