Bacon, Egg, and Cheese Breakfast Puff Pastry Cups

Introduction

These breakfast cups combine the flaky, buttery crunch of puff pastry with the classic trio of bacon, egg, and cheese for a handheld meal that feels indulgent yet is incredibly simple to make. They’re perfect for a weekend brunch centerpiece or a make-ahead breakfast you can grab on busy mornings. You’ll love how impressive they look with minimal effort.

This recipe and accompanying image were created with the help of AI for inspiration and guidance. Results may vary depending on ingredients, equipment, and technique.

Prep & Cook Time

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 9

Ingredients

1 sheet puff pastry (* thawed)
4 eggs
1/2 teaspoon salt (* or to taste)
1/4 teaspoon pepper (* or to taste)
2 strips bacon (* cooked, crumbled)
1/2 cup cheddar cheese (* shredded)

Instructions

Preheat your oven to 400°F (200°C). Lightly grease a standard 12-cup muffin tin.
On a lightly floured surface, unfold the thawed puff pastry sheet. Roll it out slightly to smooth any creases, then cut it into 9 equal squares.
Gently press each square of pastry into a cup of the prepared muffin tin, ensuring the corners point upwards.
In a small bowl, whisk together the eggs, salt, and pepper until well combined.
Evenly divide the crumbled bacon and shredded cheddar cheese among the 9 pastry cups.
Carefully pour the seasoned egg mixture over the bacon and cheese in each cup, filling them about 3/4 full. Be careful not to overfill.
Bake for 14-16 minutes, or until the pastry is golden brown and puffed, and the egg filling is fully set.
Let the cups cool in the tin for 5 minutes before carefully removing them with a butter knife or offset spatula. Serve warm.

Variations

Bite-Sized Appetizers: Use a mini muffin tin and cut the pastry into smaller squares for perfect party bites.
Baked Egg Technique: For a cleaner look, crack a whole egg directly into each filled cup instead of using whisked eggs.
Savory Herb Twist: Brush the inside of the pastry cups with a little Dijon mustard or sprinkle with dried herbs like chives or thyme before adding the other ingredients.
Serving Style: Serve them open-faced by pressing the pastry flat into tart pans or on a baking sheet, creating a thin crust for your toppings.

Tips for Success

Ensure your puff pastry is *thawed* but still cold for the best flaky layers; if it gets too warm and sticky, chill it briefly before working with it.
Pre-cook the bacon until very crisp so it doesn’t become chewy during the quick bake time.
To prevent leaks, press the pastry firmly into the bottom and sides of the muffin cup, creating a secure “bowl.”
Let the cups rest in the tin after baking—this helps the egg set fully and makes them easier to remove without breaking.

Storage & Reheating

Store any cooled leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a toaster oven or conventional oven at 350°F (175°C) for 5-8 minutes until heated through; this method helps the pastry recrisp better than using a microwave.

FAQ

Can I make these ahead of time?

Yes, you can assemble the cups (steps 2-6) the night before, cover the muffin tin tightly with plastic wrap, and refrigerate. Bake directly from the fridge in the morning, adding 1-2 extra minutes to the cook time.

My pastry didn’t puff much. What happened?

This is often due to the pastry becoming too warm or being over-handled. Work quickly with cold pastry, and ensure your oven is fully preheated before baking.

Can I use other types of cheese?

Absolutely. Any melty cheese like Monterey Jack, Gouda, Swiss, or a Mexican blend will work perfectly as a 1:1 substitute for the cheddar.

Why did my egg mixture leak out?

Leaks usually occur from overfilling or a small tear in the pastry. Ensure you only fill the cup 3/4 full and check that the pastry is pressed securely against the tin with no gaps.

Do I need to grease the muffin tin?

Yes, lightly greasing the tin is recommended. Even with the butter in puff pastry, a light coating of oil or non-stick spray ensures easy removal.

Can I freeze these breakfast cups?

Yes, they freeze well. After baking and cooling completely, freeze them on a baking sheet before transferring to a freezer bag. Reheat from frozen in a 350°F (175°C) oven for 10-15 minutes.