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.
Lorna says
Has anyone tried freezing these and then reheating?
Sandy Sand says
Love love love this. I added Swiss and Gruyère to half of them just to experiment!!!YUMMY!!!
Thank you and will subscribe!!❤️
Jenny says
Such an easy and delicious recipe. I get tired of making eggs every morning. These breakfast cups are an excellent addition to our breakfast rotation. Thanks so much for the recipe.
Amy says
I’m always looking for fun breakfast recipes to serve to our frequent weekend guests. These egg cups are a new favorite and so easy to make. I always have puff pastry in my freezer so these were quick to make for our Sunday Brunch.
Dennis says
What an easy-to-make and delicious dish! My family loved it!
Tammy says
The puff pastry shell is a fun little treat for these breakfast cups! They look and sound delicious…definitely need to make these for weekend mornings ^_^
Jacqueline Debono says
I love these breakfast puff pastry cups. I made them for our Sunday morning brunch today and they went down a treat! The only problem was I should have made more! There were 4 of us. We had 2 each and everyone wanted the last one of the 9.
Kathryn says
Love this breakfast treat! We love it and make this all the time- the puff pastry is our favorite part. Love switching up the filling for fun. 🙂
Leslie says
Kind of obsessed with how easy this recipe is! I love that I can whip this up in no time and still have a great recipe that everyone enjoys!
Bernice says
Made these for my daughter in law’s baby shower and they were a huge hit! Love how versatile these breakfast cups are and the most important part… no mess as a finger food!
Elaine says
This was absolutely fabulous. Hubby had more of his share in one sitting and I may have had more than I’d like to admit! Awesome recipe.
Yu says
Yummy! I could eat these breakfast puff pastry cups for most of the day because they were so easy to make and satisfying. Thanks for sharing!
Marta says
These breakfast puff pastry cups were so simple to make and were filling enough to get me through most of the day. I loved them.
Amanda says
Do you think you can prep ahead and then cook it a couple of hours later? I want to take to Easter brunch but have church before so I want to make ahead a bit.
Lauren Vavala says
Hi Amanda,
I don’t think I’d recommend filling the cups ahead of time, but you can definitely prep some things like cooking the bacon, shredding the cheese etc. Then just prior to bacon, I’d whisk the eggs and fill the cups.
Hope this helps,
Lauren
Vivienne says
I live these but I don’t put cheese in mine, can you give me macros and kcals without the cheese. Thank you.
Lauren Vavala says
Hi Vivienne! The nutritional information is calculated when I enter the ingredients into the recipe card so I can’t remove an ingredient. There are online calculators that you can use to input your exact ingredients into (often you can even enter the brands whereas I can not). This one is pretty popular: https://www.myfitnesspal.com/recipe/calculator
Hope this helps!
Jessica says
My pastry dough was still raw in the middle after 13 minutes. do you think par baking would help?
Lauren Vavala says
Hi Jessica. You could either bake them a little longer or roll the dough a little thinner. You can par-bake, but puff pastry will puff up and it won’t be quite as easy to fill the cups.
– Lauren
G says
These were delicious! Will definitely make again.
Lesa says
I took this idea and ran with it. After seating the pastry in the muffin tin, I placed a piece of Canadian bacon, precooked and drained spinach, layer of cheese, egg mixture, layer of cheese, then topped with chopped green onion (green part only). I had enough overhang from the squares I cut from the pastry that I folded them toward the center, securing them with toothpicks and brushed with an egg wash. Fancy and delicious enough to serve at a women’s brunch!
Lauren Vavala says
Haha! You sure did! The possibilities are really endless. Glad you enjoyed them!
Paula says
Can they be frozen? And if so, how long?
Lauren says
Hi Paula! I actually just made these today. I haven’t ever frozen them because my son eats them all within a few days, but I think it would be just fine. The texture of the puff pastry may change some though, depending on how you reheat them (microwave vs. baking). I wouldn’t freeze longer than 3-6 months. Hope this helps – Lauren
Paula says
Thanks, I’ll give it a try and pop them in my toaster oven to reheat. Maybe I’ll defrost them overnight, as well.
Veena Azmanov says
I love having puff pastry in the house for exactly this reason. You can always make something quick simple and easy.
Lauren says
I could eat that stuff right out the package…no shame here lol
Marisa Franca says
You’re always looking for ways to use puff pastry and I’m always looking for new breakfast ideas. Our morning meal has a tendency to be pretty boring but your bacon, egg, and cheese puff pasty cups would certainly add some pizzazz. I’m looking forward to tasting them.
Lauren says
Thanks Marisa 🙂
Dan Zehr says
It’s a great idea to start my day with this delicious breakfast. So yummy! I need to try this! I’ve never had anything like this. Looks good!
Lauren says
Definitely a must try 😉
Mahy Elamin says
Now it will be my favorite breakfast. Sounds so beautiful and tasty. I can not wait to try it. Thank you for sharing
Lauren says
Thanks Mahy!
Claudia Lamascolo says
oh I love puff pastry you can do so much with it. This is one thing I never thought about for breakfast what a neat idea!
Lauren says
I usually use it in desserts, but it works great for savory dishes too!