Cheesy Bacon Puff Pastry Breakfast Cups
Individual breakfast pastries featuring crispy puff pastry shells filled with bacon, cheese, and eggs with runny yolks. These elegant cups combine the richness of cream and cheddar with smoky bacon, creating perfect handheld breakfast portions. Ideal for brunch entertaining, holiday mornings, or special weekend breakfasts when you want something more sophisticated than scrambled eggs. The puff pastry creates beautiful golden cups that hold everything together while staying flaky and buttery.
Ingredients
- 1 sheet puff pastry (10x15 inch), thawed
- 9 strips bacon, slightly undercooked, so still pliable
- 3 shredded cheddar cheese
- 9 large eggs
- 9 tablespoons heavy cream
- 3 tablespoons chives, thinly sliced
- salt, to taste(optional)
- pepper, to taste(optional)
Instructions
- 1
Preheat oven to 400°F
- 2
Roll thawed puff pastry out to create a 12x15 inch sheet
- 3
Cut puff pastry into 9 pieces measuring 4x5 inches
- 4
Press each piece into a muffin tin cavity and prick bottoms and sides with a fork
- 5
Lay a strip of partially cooked bacon into each cup with ends sticking out
- 6
Sprinkle 1 tablespoon cheese over bacon
- 7
Crack an egg into each pastry cup and top with 1 tablespoon cream
- 8
Season with salt and pepper
- 9
Sprinkle another tablespoon cheese into each cup
- 10
Bake for 15 to 18 minutes until puff pastry is golden brown and egg whites have set but yolks are still runny
- 11
Remove from oven and top each with about a teaspoon of chives
- 12
Cool for about 5 minutes
- 13
Remove each cup from muffin tin and serve
Tips
Undercook the bacon slightly so it remains pliable and fits nicely into the pastry cups without breaking
Prick the pastry bottoms and sides with a fork to prevent excessive puffing that could overflow the egg
Cool for 5 minutes before removing from the tin to prevent the delicate pastry from breaking
Good to Know
Refrigerate for up to 2 days, reheat gently in 300°F oven
Assemble cups without eggs up to 4 hours ahead, add eggs just before baking
Serve warm immediately after cooling, best within 30 minutes of baking
Common Mistakes
Prick pastry bottoms to avoid overflow
Don't overcook bacon initially to keep it pliable
Cool before removing to prevent pastry breakage
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make these ahead of time?
Assemble the pastry cups with bacon and cheese up to 4 hours ahead, then add eggs and bake just before serving for best results.
What if my egg yolks cook too much?
Reduce baking time by 2-3 minutes and check frequently. The whites should be set but yolks still jiggly when you remove them.
How long will these keep in the refrigerator?
Store covered for up to 2 days and reheat gently in a 300°F oven for 5-7 minutes to crisp the pastry again.