Ham Egg and Cheese Puff Pastry Breakfast
User Reviews
5
Ham Egg and Cheese Puff Pastry Breakfast
Description
Ham Egg and Cheese Puff Pastry Breakfast starts with scrambling eggs whisked together with dried chives, heavy cream, salt, and pepper, cooked gently in butter until thick and fluffy. Puff pastry sheet is laid on a parchment-lined baking sheet sprayed with cooking spray, and the cooked eggs are spooned in the center. Topped with diced cooked ham and shredded cheddar cheese, the pastry is folded over the filling by stretching and layering the sides to completely enclose the mixture.
Baked at 400°F, the puff pastry crisps into a golden crust, contrasting with the creamy eggs and savory ham-cheese filling. The result is a richly textured dish combining flaky, tender, and cheesy elements.
This breakfast can be sliced and served warm, providing a convenient and filling start to the day. Optional additions like sautéed vegetables or different folding techniques such as braiding can customize the shape and flavor.
Leftovers keep well in an airtight container refrigerated for up to three days and can be reheated in the oven for 10 minutes at 350°F to restore crispness. Proper thawing of puff pastry beforehand ensures even baking.
Ingredients
- 1 puff pastry thawed, sheet
- 1 tablespoon butter unsalted
- 7 egg
- 1 teaspoon chives dried
- 1 tablespoon heavy cream
- salt to taste
- black pepper to taste
- 1-½ cups ham diced, cooked
- 1 cup cheddar cheese shredded
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- While oven preheats make the scrambled eggs. Whisk together 6 eggs with chives, heavy cream and salt and pepper to taste in a large bowl until frothy (about 1 minute). Preheat a medium 8-inch frying pan and melt unsalted butter on low setting. Pour the eggs into the frying pan. Moving frequently scraping off the sides and bottom until the eggs are fluffy and thick and no liquid appears. Remove from the heat.
- Roll out the puff pastry on a parchment-lined baking sheet. Make sure to spray the parchment paper with cooking spray. Place the scrambled eggs in the center of the puff pastry. Then top with diced ham and shredded cheddar.
- Fold the top end of the puff pastry into the eggs and then using the parchment paper fold the right side on top of the cheddar cheese stretching and pulling the puff pastry as much as possible to the other side. Fold the bottom end over, and then repeat by stretching and folding the left side over to the other side of the puff pastry. You can then try to even out the mixture if it looks to bulky in the middle.
- Beat the remaining one egg in a bowl. Using a silicone brush, brush on the egg wash. Sprinkle additional salt and cracked black pepper on to the top of the egg washed puff pastry. Using a sharp knife, cut 5 slits into the pastry about 1-inch apart.
- Bake in the oven and bake for 25-30 minutes or until golden brown and puff pastry is cooked through.
- Let the breakfast puff pastry rest for 5 minutes and then slice into 6 pieces. Divide among plates, and enjoy immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days to keep the pastry crisp and filling fresh.
- Reheat in the oven at 350°F for about 10 minutes to maintain crispness without drying out.
- Thaw puff pastry fully before use, either overnight in the fridge or on the counter the same day.
- You can mix ham and cheese directly into the scrambled eggs before baking for a uniform filling.
- Adding sautéed vegetables like onions, bell peppers, or mushrooms to the eggs before assembling adds extra flavor.
- For a different presentation, make a braided pastry by cutting slits on each side and folding alternately over the filling before baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 444 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 444kcal | 22% |
| Carbohydrates | 20g | 7% |
| Protein | 20g | 40% |
| Fat | 32g | 49% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 240mg | 80% |
| Sodium | 620mg | 26% |
| Potassium | 220mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1122IU | 22% |
| Vitamin C | 12mg | 13% |
| Calcium | 179mg | 18% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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