Monday, October 14, 2013

Savory Bacon, Egg and Cheese Breakfast Pastry

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While cleaning out our freezer, I came across some puff pastry that I either needed to use or toss. Since I hate letting things go to waste, I decided to incorporate it into our typical eggs and bacon Saturday breakfast. The end result was an adorable personalized savory puff pastry that would be suitable for both a casual breakfast at home or a fancy brunch celebration.
Puff pastry is extremely light and flaky, so I wasn't afraid to stack on the toppings. I opted for eggs, bacon, tomatoes and cheese, but all ingredients are pretty much interchangeable. If making these for brunch, it's a great substitute for setting out plain scrambled eggs and bacon. Guests will love having their own personalized savory breakfast tart. Enjoy!

Printable Recipe

  • 1 sheet puff pastry
  • 5 eggs, divided
  • Salt and pepper, to taste
  • 1/2 cup Monterey cheese, shredded
  • 4 slices bacon, cooked and crumbled
  • 1 small tomato, seeded and chopped
  • Italian seasoning
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.

Spray a small pan with cooking spray. Whisk together 4 of the eggs and season with salt and pepper. Add to the pan over medium heat. Continue to move the eggs around with a spatula until cooked through. Remove from heat.

Meanwhile, roll out puff pastry. Cut in half and then in half again to make four rectangles. Roll up the sides of each rectangle to create a basket.

To the bottom of each puff pastry bundle, add 1/4 of the eggs. Top with 1/4 of the cheese, bacon crumbles and chopped tomato. Sprinkle with Italian seasoning.

Whisk remaining egg and brush over edges of each puff pastry.

Bake for 15-20 minutes or until edges are golden brown.

Source: SK Original

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