These all-in-one Bacon, Egg, and Cheese Breakfast Puff Pastry Cups are a fun, delicious way to start the day. They are easy to make and look beautiful, making them perfect for brunch gatherings as well.
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Two of my favorites come together in these easy-to-make Breakfast Puff Pastry Cups – breakfast and puff pastry! I’m always looking for new ways to use puff pastry. Why is it so good?!?
Around the holidays, I like to make this appetizer recipe for Mini Cranberry Walnut Cups, and come summer, there is no better way to use puff pastry cups than with No Bake Lemon Cheesecake! Puff pastry is the perfect addition to tons of recipes all year long.
I had never used puff pastry in a breakfast recipe before this one. This recipe is similar to my Breakfast Egg Rolls, but a bit easier.
Why This Recipe Works
- Breakfast Puff Pastry Cups are easy to make and take only 25 minutes.
- They present beautifully, making them a great choice for breakfast with guests or a brunch spread.
- This is such a fun breakfast idea for both adults and kids.
How to Make Breakfast Puff Pastry Cups
Prep!
Set your puff pastry out to thaw for about 40 minutes before you begin.
You are going to need to cook your bacon, if you are not using leftover, before you get started with the rest of this recipe.
Shred your cheese, if necessary.
Tip: Shredding cheese from a block, rather than using pre-shredded bagged cheese, will melt better and not have a gritty texture.
Preheat your oven to 400°F.
Create!
Cut one sheet of puff pastry into 9 squares.
Place each square into a standard size muffin tin and press to cover the entire well. It’s okay if the corners stick up, but you can fold them under if you prefer.
In a small bowl, whisk the eggs and season with the salt and pepper.
Divide the egg mixture, bacon, and cheese evenly between the 9 muffin cups. I like to place the bacon in first, then some cheese, the egg mixture, and the remaining cheese and a little extra bacon on top.
Bake for 12-15 minutes, until the egg is set and the puff pastry is golden.
Present!
Sprinkle on some fresh parsley, if desired, and enjoy!
Tips and Techniques for the Best Breakfast Puff Pastry Cups
- Shred the cheese from a block for the best melting and texture.
- Use leftover or pre-cooked bacon to save time.
- While this recipe is best the day they are made, you can store leftovers in an air-tight container in the refrigerator. Use within 2 days for the best results.
FAQ’s
- How do I make puff pastry cups? You can follow the steps in this recipe to make puff pastry cups that are filled before baking. If you would like to make empty puff pastry cups to fill after baking, follow this tutorial on How to Make Puff Pastry Cups.
- Can I use sausage, or another breakfast meat, instead? Yes, you can substitute any breakfast meat (or variety of cheese) that you prefer. Be sure that the meat is fully cooked before adding it to the puff pastry cups.
Other Breakfast Recipes to Try
- Keto Breakfast Casserole with Bacon, Cauliflower, and Cheese
- Sausage and Potato Breakfast Casserole
- Simple Lemon Ricotta Pancakes
- Maple Bacon Sweet Potato Hash Recipe
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Bacon, Egg, and Cheese Breakfast Puff Pastry Cups
Ingredients
- 1 sheet puff pastry * thawed
- 4 eggs
- 1/2 teaspoon salt * or to taste
- 1/4 teaspoon pepper * or to taste
- 2 strips bacon * cooked, crumbled
- 1/2 cup cheddar cheese * shredded
Instructions
- Preheat your oven to 400°F. Spray 9 wells of a standard cupcake pan with non-stick cooking spray.
- Cut one sheet of puff pastry into 9 squares and place each square into each well.
- In a small bowl, whisk the eggs and season with salt and pepper.
- Divide the bacon evenly into the puff pastry cups, along with half of the cheese and all of the egg mixture. Then top with the remaining cheese and extra bacon, if desired.
- Bake for 12-15 minutes, until the egg is set and the puff pastry is golden. Note: puff pastry will settle down as it cools.
- Garnish with fresh parsley, if desired.
Notes
Tips and Techniques for the Best Breakfast Puff Pastry Cups
- Shred the cheese from a block for the best melting and texture.
- Use leftover or pre-cooked bacon to save time.
- While this recipe is best the day they are made, you can store leftovers in an air-tight container in the refrigerator. Use within 2 days for the best results.
Nutrition
This recipe was originally published on November 29, 2017. It was updated with new images, more thorough instructions, tips, techniques, and FAQ’s in October 2019.
