Puff Pastry Egg Tarts are 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, they’re a delicious way to fuel you up!
Puff pastry is a staple in my kitchen. Versatile, convenient, and easy to use, it’s my go-to for many sweet and savory creations.
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 and fruit turnovers to these egg tarts, it’s an ingredient you wouldn’t want to do without.
What you’ll need
If you’re looking for the perfect first meal of the day or the best anytime pick-me-upper, these breakfast-in-bread treats are it! A couple of sheets of puff pastry, some eggs, a handful of crisp bacon, shredded cheese, and chopped green onions, and you’ve got a delicious and filling meal.
Runny or set yolks
I cook the yolks soft but not runny when I plan to bring a few pieces 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 eggs so you don’t end up with raw dough.
Handling the puff pastry
- Thaw out the pastry until it unfolds easily but not for more than 40 minutes. It should be easy to handle but cold to the 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 it with a bit of water and gently press the cracks to seal.
Serving suggestions
These baked egg tarts are perfect for breakfast, brunch, or midday snacks. Enjoy them with a hot cup of coffee and some fresh fruit for a delicious way to start your day!
Reheating instructions
Puff pastry should be eaten within a few hours of baking as they tend to lose their flakiness over time. To re-crisp, bake in a 400 F oven for about 4 to 5 minutes.
Ingredients
- 2 sheets (17 ounces) Pepperidge Farm Puff Pastry
- 8 ounces Havarti cheese, shredded
- 4 slices bacon, cooked until crispy and crumbled
- 8 eggs
- salt and pepper to taste
- 1/2 cup green onions, chopped
Instructions
- 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.
- Remove from oven and garnish with green onions. Serve.
Notes
- Thaw out the pastry until it unfolds easily but not for more than 40 minutes. It should be easy to handle but cold to the 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 it with a bit of water and gently press the cracks to seal.
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Azlin Bloor says
These look superb! And congratulations on the video!
Lalaine says
Thank you, Azlin 🙂
Kelly Reci says
Wow, that looks lovely! I haven’t tried something like this, will give it a try soon!
Nicole Etolen says
My son loves eggs for breakfast. This looks nice, I will cook for him.
Ourfamilyworld says
Yum! This looks really delicious. The whole family will love this!
Elizabeth O. says
It’s not that difficult to make which is a huge bonus for someone like me! Thanks so much for this recipe. I’d love to have this for breakfast any day!
Kathy says
This looks amazing! Sounds like I have something new to try for breakfast. I can’t wait to try it out.
Katy says
These looks so yummy! My husband would love it if I made these!
nathalie porbes says
Absolutely looks a good breakfast, I should try these on our family day
Vyjay says
There is so much you can do with Bread. Your post provides some exciting ways to make bread more enticing and have a fulsome breakfast. Will try them out.
Annemarie LeBlanc says
Oh this just looks heavenly! I will have to show this post to my husband. Sometimes he has that sweet streak in him that he gets up early to make breakfast for the family. I would love to have this Breakfast in Bread in Bed. 🙂
Jennifer says
I like eggs over easy on toast, but your recipe looks so much better!! I’d love to try it.
Ana Sanchez says
Oh now this looks delicious!! I will have to try and make this in the morning.
Sheena Tatum says
The first time I saw these. I was reminded I hadn’t eaten food yet today! haha These look delicious!
Lalaine says
These will be a perfect way to start your day 🙂
victoria says
Such a good breakfast, I should try these on our breakfast.
Michelle T says
These look so good. I wonder how they would turn out with scrambled eggs instead. My kids are scrambled egg kids, not over easy egg kids. Regardless I am going to try this out for sure. Thanks for the receipe.
Lalaine says
I’ve never tried it with scrambled eggs but sounds like a delicious idea. I’ll probably layer a baking dish with the puff pastry and pour the beaten eggs over instead of doing the bread individually.