Breakfast in Bread
Breakfast in Bread is perfect for breakfast or brunch. 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!
Servings 8 Servings
- 2 sheets (17 ounces) Pepperidge Farm Puff Pastry
- 8 ounces Havarti cheese, shredded
- 4 slices bacon, cooked to a crisp and crumbled
- 8 eggs
- salt and pepper to taste
- 1/2 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.
Serving: 148g | Calories: 560kcal | Carbohydrates: 29.1g | Protein: 20.7g | Fat: 40.4g | Saturated Fat: 14.6g | Cholesterol: 205mg | Sodium: 604mg | Potassium: 167mg | Fiber: 1.1g | Sugar: 1.9g | Vitamin A: 600IU | Vitamin C: 1.7mg | Calcium: 240mg