Cheesy, Flaky Breakfast Cups
User Reviews
5
Cheesy, Flaky Breakfast Cups
Description
This recipe uses thawed puff pastry cut into squares pressed into muffin tins, creating individual cups. Each cup is filled with a strip of bacon that is slightly undercooked to stay pliable and extend beyond the pastry edges. Cheddar cheese is sprinkled over the bacon followed by a raw egg cracked into the cup, topped with heavy cream and seasoned with salt and pepper. Additional cheese is added on top.
Baking at 400°F for 15 to 18 minutes results in a golden-brown puff pastry with firm whites and slightly runny yolks, combining a flaky texture with creamy, tender egg and savory bacon flavors. Chopped chives finished on top add a fresh note.
These breakfast cups serve well as handheld portions for a brunch or breakfast spread. The controlled size allows easy serving and portion control.
Ingredients
- 1 puff pastry 10x15 inch sheets, thawed
- 9 Bacon slightly undercooked, so still pliable, strips
- 1 cup cheddar cheese shredded, plus 2 tablespoons
- 9 egg large
- 9 tablespoons heavy cream
- 3 tablespoons chives thinly sliced
- salt to taste
- black pepper to taste
Instructions
- Preheat oven to 400˚F.
- Slightly roll thawed puff pastry out to create a 12”x15” sheet.
- Cut puff pastry into 9 (4”x 5”) pieces.
- Press each piece of puff pastry into a cavity of a muffin tin and prick the bottoms and sides with a fork.
- Lay a strip of partially cooked bacon into each cup, with the ends sticking out of each side.
- Sprinkle 1 tablespoon cheese over bacon. Crack an egg into each pastry cup and top with 1 tablespoon cream. Season with salt and pepper.
- Sprinkle another tablespoon cheese into each cup place muffin tin into oven.
- Bake cups for 15 to 18 minutes or until puff pastry is golden brown, egg whites have set but yolks are still a little runny.
- Remove from oven, top each with about a teaspoon of chives and cool, about 5 minutes.
- Remove each cup from muffin tin and serve.
User Reviews
Overall Rating
5
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