Introduction
Imagine a grab-and-go breakfast that combines the buttery, flaky layers of puff pastry with the classic savory trio of bacon, eggs, and cheese. These elegant yet easy-to-make cups are perfect for a weekend brunch centerpiece or a make-ahead morning treat. You’ll love how impressive they look for the minimal effort required.
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 9-cup muffin tin.
- On a lightly floured surface, roll the thawed puff pastry sheet into a roughly 12×12 inch square. Cut the sheet into 9 equal squares (approximately 4×4 inches each).
- Gently press each pastry square into a muffin cup, letting the corners point upwards to form a cup shape.
- In a medium bowl, whisk together the eggs, salt, and pepper until well combined.
- Carefully divide the whisked egg mixture evenly among the 9 pastry cups. They should be about 2/3 full.
- Sprinkle the crumbled bacon and shredded cheddar cheese evenly over the egg in each cup.
- Bake for 15-17 minutes, or until the pastry is golden brown and puffed, and the egg is fully set.
- Let the cups cool in the pan for 2-3 minutes before gently removing them with a butter knife or offset spatula. Serve warm.
Variations
- Scrambled Egg Style: For easier filling, briefly scramble the egg mixture in a pan until just set but still wet, then spoon into the pastry cups before adding bacon and cheese. This prevents runny overflow.
- Family-Style Tart: Press the entire puff pastry sheet into a greased 9×9 baking pan. Pour in the egg mixture, top with bacon and cheese, and bake for 20-25 minutes. Cut into squares.
- Mini Appetizer Version: Use a mini muffin tin. Cut the pastry into smaller squares and reduce the baking time to 10-12 minutes.
- Herb Addition: Add a teaspoon of dried herbs like chives, parsley, or dill to the egg mixture for a fresh flavor boost.
Tips for Success
- Ensure your puff pastry is fully thawed but still cold for the best flaky layers; it should be pliable but not soft or warm.
- Cook and crumble the bacon before starting to streamline the process.
- For a more defined cup shape, you can use two muffin tins, nesting one inverted cup on top of the pastry in the bottom tin to hold its shape during baking.
Storage & Reheating
Store any leftover cups in an airtight container in the refrigerator for up to 2 days. To reheat, place them on a baking sheet in a 350°F (175°C) oven for 5-8 minutes until warmed through and the pastry is crisp again. The microwave will soften the pastry.
FAQ
1. Can I make these ahead of time?
Yes, you can assemble the cups the night before. Keep the filled, unbaked muffin tin covered in the refrigerator overnight, then bake as directed in the morning, adding 1-2 extra minutes if needed.
2. My pastry didn’t puff much. What happened?
This is often caused by the pastry becoming too warm or over-handled. Work quickly with cold pastry and ensure your oven is fully preheated.
3. Can I use pre-cooked bacon bits?
Absolutely. Substitute the two strips of crumbled bacon with 2-3 tablespoons of real bacon bits for a quick shortcut.
4. Why did my egg mixture spill over?
You likely overfilled the cups. The egg expands slightly as it cooks, so only fill them 2/3 full.
5. My cheese browned/burned on top.
This can happen if using a very thin layer of cheese. Try adding the cheese a few minutes into the baking process, or use full-fat cheese which melts slower than pre-shredded (which often has anti-caking agents).
6. Can I freeze these?
Yes, once baked and cooled, freeze them on a baking sheet before transferring to a freezer bag. Reheat from frozen in a 350°F oven for 10-12 minutes.
