Eggs baked in puff pastries served with bacon for a delicious savory breakfast. These bacon and eggs puff pastries are easy to make and great for individual serving.
As usual, I’m in love with breakfast. Like obsessed. There’s really no better word for it.
I would totally eat breakfast for dinner too if the rest of my family wouldn’t object.
And how cute are these little breakfast puff pastries? Don’t they make you want to eat them for days?
Frozen puff pastries (because I have no idea how to make my own puff pastries! lol) baked until golden brown. Then these puff pastries are stuffed with eggs, topped with bacon, and served warm. Each bite is soo delicious and savory. They’re small but definitely filling.
You can make the eggs however you like too. Bake them so that they’re just cooked and the yolk oozes out. Or scramble them first and then place them into the puff pastries. Either way, they’re delicious and with bacon, how can you object?
I definitely cannot refuse one of these breakfast pastries.
First, bake the puff pastries. I bought the Pepperidge Farm brand. Preheat the oven to 425F. Place the puff pastries on a baking sheet lined with either foil or parchment paper. Bake them for about 15-20 minutes until the puff pastries turn golden brown. Once they’ve turned golden brown, remove them from the oven and allow them to cool. Then use a fork to remove the top and hollow out the center.
Now, you have two options. You can scramble the eggs in the skillet with a little bit of oil until they’re soft and fluffy and to your liking. Then you can add the eggs to the puff pastries.
Or you can crack an egg into each of the puff pastries and bake them at 400F for about 15 minutes until the egg whites turn white. The yolk will still be runny and ooze when you bite into them.
While the puff pastries are baking, you can fry up your bacon. Allow them to cool for a little bit and then you can serve them on the side with the puff pastries, or you can crumble them and top the eggs with the bacon.
Serve the bacon and eggs puff pastries warm.
Come join us at Fiesta Friday!
- 6 puff pastries
- 6 eggs
- 6 strips of bacon
- Salt and pepper, to taste
- Half an avocado (optional)
- Preheat the oven to 425F. Line a baking sheet with foil or parchment paper.
- Place the frozen puff pastries onto the baking sheet, and bake them for about 15-20 minutes until they’ve turned golden brown. Once they’re golden brown, remove them from the oven and allow them to cool for a few minutes before removing the tops and hollowing out the center.
- Crack an egg into each of the baked puff pastries and bake them in the oven at 400F for about 15-20 minutes until the egg whites solidify. Remove the puff pastries from the oven and sprinkle salt and pepper on top to taste.
- Add oil to the skillet to grease the bottom of the skillet, about 2 tablespoons of oil. Allow the oil to heat for about a minute over medium heat before adding the beaten eggs. Use a spatula to scramble the eggs and cook them until they become soft and fluffy to your taste.
- Remove the eggs from heat and divide them evenly between the puff pastries. Sprinkle salt and pepper over the eggs.
- Cook the bacon in a skillet over medium heat until they become crispy. Serve them on the side with the puff pastries or allow them to cool and crumble them before topping the eggs with the bacon.
- Serve the bacon and eggs puff pastries warm.