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Bacon Egg & Cheese Puff Pastry

  • Author: Garianne Gagliardi



1 sheet Puff Pastry, thawed to room temperature cut into 6 squares
•1 whole Egg, whisked in a small bowl with a teaspoon of water for egg wash
•Shredded Gruyere or mozzarella
•Bacon, chopped finely
•8 whole Eggs
•Salt + pepper, for seasoning
•Chives or parsley, chopped for garnish


Preheat oven to 400f. Roll out puff pastry sheet into an equal square, 6. Lay each square evenly spaced apart on 2 large sheet pans lined with parchment paper. Poke holes in the center of the puff pastry with a fork, brush with egg wash and season with salt. Sprinkle cheese on top of the puff pastry. Then sprinkle chopped bacon and leave a space in the center to crack the egg into. Place in the oven and bake for 10 – 15 minutes until the edges are beginning to puff. Remove from the oven, use the back of a spoon to press a slight divot into the center of the puff pastry and crack the eggs into each well. Season egg with salt and pepper. Bake for another 10 – 15 minutes until egg whites are set and puff pastry is golden. Remove and garnish with chives or parsley, serve immediately. Enjoy!