These delicate, flavorful savory Bacon and Egg Breakfast Pastries are perfect for that special breakfast or brunch with friends. Delicious!
What’s bite size, melts in your mouth, tastes undeniably scrumptious and looks both adorable and elegant?
A breakfast baked in a puff pastry, that’s what.
Meet these awesome Bacon and Egg Breakfast Pastries.
When I was asked to create something with puff pastry for the holidays, I considered a dessert for only a moment.
Before deciding I really wanted to make something savory, then I was sold.
Delicate and savory these are incredible and have so much flavor.
I came up with loads of ideas, because there are just so many wonderful and fun things you can do with puff pastry and they are all amazing.
But I have a holiday brunch coming up and I wanted something a little more grown up, savory and elegant to serve to my guests.
With the holidays right around the corner, we have get togethers, parties and brunches galore in the month of December and I wanted to find something that was easy and versatile to bring with me to as many of them as I can.
Taking an older recipe and changing it up to include the Puff Pastry was the smartest thing I could have done to this recipe.
It changes the flavors drastically and only for the better and my kids said it tastes like an appetizer from a fancy restaurant.
Well, thank you. That’s what I was going for.
I have a fantastic recipe for a fun breakfast of Bacon & Egg Muffin Cups that are baked in a muffin tin, as well as another fun, popular recipe for Bacon, Egg and Sausage Breakfast Cups.
and I have been trying to come up with ways to mature them a little, to make them a bit more grown up. I set out to the store to pick up some Puff Pastry Cups and was disappointed to find they were out of everything and all they had left was the puff pastry shells.
But to be honest, with this recipe, the shells are perfect. They were the best way I could make these fun kid friendly treats into delicious elegant brunch worthy bites with only a few minor tweaks.
I absolutely love Puff Pastry and think it is one of those completely versatile ingredients that can be added to both sweet and savory and just tastes so amazing with both. They come in sheets, shells and cups and they make creating recipes a real joy in the kitchen.
There is something for everyone and every recipe. You should go like Puff Pastry on Facebook to get great tips, recipes and more!
Bacon and Egg Breakfast Pastries
Printable Recipe Below
Preheat oven to 400 degrees and prepare a cookie sheet with cooking spray.
Set out 12 Pepperidge Farm® Puff Pastry Shells or Cups and allow them to thaw for about 20 minutes at room temperature.
They will not be fully thawed.
When you’re ready, place them on the cookie sheet and bake them for 10 minutes.
While they are baking, in a bowl, beat together the eggs, milk, butter, salt and pepper for about 2 minutes or so or until they are combined and a pale yellow color.
Add the onion and green pepper and beat again for about 30 seconds.
At the 10 minute mark, remove the puff pastries from the oven.
Remove the lids of the puff pastry.
I just tossed them, but you could potentially eat them because mine were all cooked.
Using a scoop or a large spoon, spoon the egg mixture into the already puffed up cups. Make sure you get some of the onion and green pepper in there. Add some bacon to each cup, pushing it down inside.
Yes, I made a mess, but it really doesn’t matter. I wanted to make sure they were full.
Put them back in the oven for 15-20 more minutes or until edges are golden and eggs are cooked.
Serve and Enjoy!
Bacon and Egg Breakfast or Brunch Pastries Printable Recipe
I’m always looking for ways to spark new creative ideas with my recipes. I hope you enjoy this recipe and don’t forget to check out more recipes at www.puffpastry.com.
Bacon and Egg Breakfast or Brunch Pastries
Ingredients
- 12 Puff Pastry Shell
- 4 large eggs
- ¼ cup milk
- 2 tablespoons butter melted
- ¼ teaspoons salt
- ¼ teaspoons pepper
- 3 tablespoons minced onion
- 3 tablespoons green pepper finely chopped
- 4 strips bacon cooked and chopped
Instructions
- Preheat oven to 400 degrees and prepare a cookie sheet with cooking spray.
- Set out 12 Pepperidge Farm® Puff Pastry Shells or Cups and allow them to thaw for about 20 minutes at room temperature. They will not be fully thawed.
- When you’re ready, place them on the cookie sheet and bake them for 10 minutes.
- While they are baking, in a bowl, beat together the eggs, milk, butter, salt and pepper for about 2 minutes or so or until they are combined and a pale yellow color. Add the onion and green pepper and beat again for about 30 seconds.
- At the 10 minute mark, remove the puff pastries from the oven. Remove the lids of the puff pastry. I just tossed them, but you could potentially eat them because mine were all cooked.
- Using a scoop or a large spoon, spoon the egg mixture into the already puffed up cups. Make sure you get some of the onion and green pepper in there. Add some bacon to each cup, pushing it down inside. Yes, I made a mess, but it really doesn’t matter. I wanted to make sure they were full.
- Put them back in the oven for 15-20 more minutes or until edges are golden and eggs are cooked.
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