Eggs in puff pastry is a delicious, savory way to start your day. Buttery, flaky puff pastry, perfectly cooked eggs and sharp cheddar cheese. So good! It’s easy to customize too.
(Do you enjoy savory breakfast recipes? Try strapatsada or Greek scrambled eggs and jalapeño cheddar waffles.)
I’m more of a sweet breakfast person but when I want to start my day with something savory, eggs puff pastry is one of my favorite things to make.
Easy to make, delicious, and filling.
Let’s get to it.
Why you’ll love eggs in puff pastry for breakfast and brunch
This recipe is a favorite because:
- Easy to make. You simply need to thaw and unroll store-bought puff pastry, sprinkle some cheese, add in the eggs, and bake. It’s done in 30 minutes.
- Simple but fancy. It looks fancy and elegant like you spent hours making it but it’s secretly very simple to make. Aren’t those the best kinds of recipes?
- Easy to customize. You can add your favorite things like bacon bits and crumbled sausage. The possibilities are endless.
How to make
You’ll only need 4 ingredients to make eggs in puff pastry.
Ingredients
Some things to remember:
- Puff pastry — I recommend buying all-butter puff pastry sheets, the best that budget allows, because you can really taste the difference. Of course, you can make your own as well if you have a tried-and-tested recipe.
- Eggs — we’ll need 4 large eggs in this recipe. I find that cracking the eggs into a small bowl first makes it so much easier to drop them into the puff pastry, as opposed to cracking the eggs directly into it.
- Shredded cheese — we prefer sharp cheddar cheese and sometimes Tex-Mex cheese but you can use any kind of shredded cheese you like.
Baking tools
You’ll need a baking pan or baking sheet. The size doesn’t matter; the important thing is that your puff pastry fits in it. I usually use a cookie sheet.
A pizza cutter also comes in handy though a sharp knife will do, too.
Step-by-step photos
Preheat your oven to 350F. Line a baking sheet with parchment paper. Roll out a thawed puff pastry sheet on your prepared baking sheet. Score the sides so you have a ½ inch border around the edges.
Poke the middle part of the puff pastry with a fork.
Sprinkle shredded cheese in the middle, making 4 wells.
Pour an egg into each well.
Sprinkle green onions and season with salt and pepper.
Bake for 30 minutes or until the puff pastry is a light golden brown. Best served freshly baked.
Expert tips on working with puff pastry
Puff pastry is one of the things I’m not inclined to make at home since it’s fairly complicated to make and it’s easy to find high-quality puff pastry in supermarkets.
Frozen puff pastry is versatile and easy to work with, too. Here are some things to keep in mind.
- Splurge on all-butter puff pastry. When you’re out buying puff pastry, pay attention to the ingredients. Always spring for the ones that are 100% butter. Some are made with shortening and you can always taste the difference.
- Thaw puff pastry properly. Store-bought puff pastry needs to be thawed before you can use them. You can bring them down from freezer to fridge the night before or if you’re pressed for time, leave them out on your counter while you’re prepping.
- Keep puff pastry cool. If you’re working with several sheets of puff pastry, it’s best to work with one sheet at a time. Keep the rest in the fridge and only bring out when you’re ready for it. You don’t want them at room temperature.
- Roll puff pastry at the right time. Don’t roll puff pastry out too early (e.g. the sheet is still partially frozen), because it will tear. Or too late (e.g. the sheet feels warm) because this means the butter has melted and your pastry will not rise properly. The right moment is when the dough is flexible enough to be shaped and rolled but still feels cool to the touch.
- Bake on parchment paper. To ensure that the puff pastry doesn’t stick to your baking sheet, always bake on parchment paper or a silicone baking mat.
- Eat immediately. Puff pastries are best fresh out of the oven. But if you need to bake it ahead of time, let the pastries cool completely before storing in an airtight container. You can leave them on your counter for a few hours until you’re ready to serve. To bring back some it its crispiness, pop them back in the oven or an air fryer for a minutes before serving.
Recipe FAQs
There are so many ways to customize this eggs puff pastry recipe!
– Use different kinds of cheese, like mozzarella or feta.
– Add your favorite things like bacon bits, crumbled sausage, chopped vegetables, red pepper flakes, other herbs and spices.
– You can do scrambled eggs instead of whole eggs.
Baked eggs in puff pastry is best eaten fresh out of the oven. That way you can enjoy crispy, flaky puff pastry.
If you have leftovers, you can leave them on your counter if you’re eating them within the same day. If not, place them in the fridge.
To get some of that crispiness back, you can toast for a few minutes or even place them in the air fryer.
More recipes using puff pastry
Do you have extra puff pastry sheets? Check these out:
We love making puff pastry eggs. They’re delicious on their own though we usually drizzle some sriracha sauce on them — great flavor combination!
They’re also perfect for company, a delightful addition to your brunch get-togethers, and simply a nice weekend treat.
Happy baking!
Did you make puff pastry baked eggs? I’d love to hear all about it! Leave a comment or a star rating below. You can also tag me on Instagram or Facebook. I’d love to see your creations!
You can also find me on Pinterest and YouTube.
Eggs in Puff Pastry
Equipment
Ingredients
- 1 sheet frozen puff pastry thawed
- 1 cup shredded cheese we like cheddar or Tex-Mex
- 4 large eggs
- 1 tbsp chopped green onions
- salt and pepper to taste
Instructions
- Preheat your oven to 350F. Line a baking sheet with parchment paper.
- Roll out a thawed puff pastry sheet on your prepared baking sheet.1 sheet frozen puff pastry
- Score the sides so you have a ½ inch border around the edges.
- Poke the middle part of the puff pastry with a fork.
- Sprinkle shredded cheese in the middle, making 4 wells.1 cup shredded cheese
- Pour an egg into each well.4 large eggs
- Sprinkle green onions and season with salt and pepper.1 tbsp chopped green onions, salt and pepper
- Bake for 30 minutes or until the puff pastry is a light golden brown. Best served freshly baked.
Video
Notes
- For best results, ensure your puff pastry is properly thawed (see post for tips on how to work with frozen puff pastry).
- You can substitute with your favorite cheese, like mozzarella.
- You can also add mix-ins like bacon bits and crumbled sausage.
- I find that cracking the eggs into a small bowl first makes it so much easier to drop them into the puff pastry, as opposed to cracking the eggs directly into it.
- See post for more baking tips, FAQs and step-by-step photos.
Nutrition
Nutritional information are estimates only.
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