Breakfast in bread is perfect for breakfast, brunch or any time of the day snack. With soft yolks, smoky bacon, gooey cheese, and chopped green onions on buttery, flaky pastry shells, it’s an awesome way to start the day!
Guys, I am so excited!
First, I am so thrilled to be working with Pepperidge Farm® Puff Pastry which just happens to be a staple in my house this holiday season and all year round. Versatile, convenient and easy to use, it’s a must for sweet and savory creations every day of the week.
Secondly, I finally have my first video up on the blog. I’ve been wanting for ages to jump on the recipe video train but I was sort of intimidated by what I assumed to be a complicated process. Well, it was a complicated process alright but I am glad I mustered enough spunk to give it a go. It’s always fun to learn something new and be able to watch (literally) your efforts come together. It’s not as pretty as I’d have liked but we all need to start somewhere. 🙂
So please, please, triple please, make sure to give this short clip below a click before you head to the recipe. It is a cool visual guide on how to make these breakfast in bread treats easily and deliciously with Pepperidge Farm® Puff Pastry.
Before I became a full-time blogger, I managed the daily operations of a commercial kitchen and as part of the job, I would over the years enroll in culinary classes to sharpen my kitchen skills. One such class was puff pastry making and wouldn’t you know? I failed it miserably! I took the same class at least four times and I still to this day can’t make a pastry sheet puff to save my life. Ugh.
I suppose I need to give myself a little slack here. After all, making puff pastry is no simple task. It involves a systematic science wherein dough is folded over and over to create paper-thin layers of butter and dough which are the basis for the flaky, buttery texture we crave in palmiers or turnovers.
Maybe, the involved process is why my brain refused to learn in the first place. Why go through all that labor, it tells me, when you can just walk to the freezer aisle of any major supermarket and let Pepperidge Farm® Puff Pastry save the day?
Pepperidge Farm® Puff Pastry is indeed a
life holiday saver. With a few boxes on hand, you can quickly and easily bring to life impressive appetizers your guests are sure to line up for. From meaty calzones, fruit turnovers, to this hearty breakfast in bread, puff pastry is the go-to ingredient!
Let’s talk breakfast in bread for a quick minute. Guys, if you’re looking for the perfect first meal of the day or the best anytime pick-me-upper, this is it! Topped with soft yolks, smoky bacon, gooey cheese, and chopped green onions, it’s both hearty and delicious!
I cook the yolks soft but not runny when I plan to bring a few pieces of the bread on the go. This way, it’s easier and less messy to eat when I am out and about. But if I am going to have the bread for a sit-down breakfast or brunch, I undercook the yolks. Flaky pastry drenched in runny yolks? Truly one of the best pleasures on earth!
Around 15 minutes of bake time will give you soft yet set yolks and around 10 to 12 minutes will yield wet yellows. Just make sure to par bake the puff pastry a little longer if you’re going to undercook the yolks so you don’t end up with raw dough.
Here are simple tips to note:
- Thaw out the pastry until it unfolds easily but not for more than 40 minutes. It should be easy to handle but should still be cold to touch. If the pastry starts to get warm during preparation, stick it back into the freezer for about 5 minutes or in the refrigerator for about 10 to 15 minutes.
- If the pastry cracks when unfolding, dab with a bit of water and gently press cracks to seal.
- 1 package (17.3 ounces, 2 sheets) puff pastry sheets
- 8 ounces Havarti cheese, shredded
- 6 slices bacon, cooked to a crisp and crumbled
- 8 eggs
- salt and pepper to taste
- ½ cup green onions, chopped
- Thaw puff pastry at room temperature for about 30 to 40 minutes or until it's easy to unfold and handle.
- On a lightly floured surface, roll out each pastry sheet and cut into four. Fold and pinch edges of each sheet to form a tart shell. Arrange in a single layer on a lightly greased baking sheet and prick all over with a fork. Bake in a 425 F oven for about 8 to 10 minutes or until golden.
- Remove baking sheet from oven and allow pastry shells to cool. Prick a few times with a fork to deflate if puffy in the center.
- Sprinkle top with cheese. Make a shallow well in the center of each pastry shell and crack an egg into the well. Season with salt and pepper to taste. Top with bacon.
- Return to oven and bake for about 10 to 15 minutes or until whites are set. Sprinkle with green onions.