Skip the bagel and whip up the ultimate breakfast trio with a crowd-friendly recipe for Bacon, Egg and Cheese Toast Cups.
It took living in New York City for a solid 6 years before I finally understood the allure of a good ol’ bacon, egg and cheese sandwich, or “B.E.C.” as the city folk say.
The eggs can be cooked any which way—scrambled, over easy or over hard, although the latter is frowned upon, regardless if bacon and cheese are nearby to attempt to save the day.
The traditional vessel for transporting the B.E.C. trifecta to one’s mouth is a bagel, which becomes a chewy sponge for sopping up all the gloriously runny yolk.
Well, B.E.C. enthusiasts, I’m about to switch up your breakfast game by bypassing the bagels in favor of pillowy puff pastry cups.
The perfect marriage of puff pastry and eggs is a fan favorite around here, but never have bacon and cheese been part of the equation.
Perhaps the greatest win in the swap of bagels for puff pastry is that you can whip up an entire dozen of these toast cups in 45 minutes or less (30 of which are when they’re in the oven and you’re lounging couchside, mimosa in hand).
Swap in your cheese of choice and don’t hesitate to herb it up with chopped fresh chives or scallions in your scrambled egg mixture, and perhaps a chopped veggie or two.
Pop the muffin pan in the oven and B.E…see you later, hectic brunch routines! Toast cups are fast, crowd-friendly and perfect for busy mornings when cereal just won’t cut it.
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Ingredients
- 12 strips uncooked bacon
- All-purpose flour
- 1 (17.3-oz.) package frozen puff pastry (2 sheets), thawed
- 1 cup shredded cheddar cheese
- 8 large eggs
- 1/4 cup milk or heavy cream
- 2 Tablespoons chives, minced
Instructions
- Divide the bacon slices between two large sauté pans set over medium-low heat and cook the bacon, draining the grease as needed, until it is almost fully cooked but still pliable enough to bend. Set the bacon aside.
- Preheat the oven to 375°F.
- Lightly flour your work surface then unfold each of the puff pastry sheets onto your work surface. Using a rolling pin, roll each sheet to seal together any creases.
- Using a sharp knife, cut each sheet of puff pastry into nine squares. Add a puff pastry square to each muffin tin cup, pressing it firmly into the bottom and sides so that the edges hang over the sides of each cup. (You will have six extra squares, which can be re-frozen or used to make quick and easy Puff Pastry Cookies.)
- Place a strip of cooked bacon inside each cup so that the ends stick out of the cups.
- In a large bowl, whisk together the eggs with the milk and a pinch of salt and pepper.
- Divide the cheese among the muffin tin cups then ladle the egg mixture into each muffin tin cup.
- Bake the eggs for 18 to 22 minutes until the puff pastry is golden brown and the eggs are cooked through. Remove the egg cups from the oven and let them cool for 5 minutes before using a knife to loosen them around the edges.
- Sprinkle the egg cups with the chopped chives and serve immediately.
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Recipe by Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
Are able to make ahead and freeze these? I can’t wait to make them. Thank you so much for the recipe.
Hi Cheryl! Defrosting baked puff pastry can make it less flaky, but freezing and reheating these should still work!
Hi! I’ve been looking for a good puff pastry egg cup recipe for Easter brunch and I like the looks of yours best. Just one question – since you are whisking eggs with milk before adding to muffin tin it appears they sort of scramble in the oven while pastry bakes? We are not runny yolk people and all like well done eggs so I was thinking of scrambling eggs in the skillet and adding them cooked. If I do this, though, will they become really rubbery from overcooking in the oven? If you could just let me know how set yours are adding uncooked that would be helpful. Thank you!
Hi Julie! I have searched and searched (and searched) to find it out of season and have never had any luck. Please do let me know if you find it!
Looks great! Do you have any suggestions for sausage ?
Yes! Just add cooked, crumbled sausage into the bottoms of the cups before adding the eggs.
Good morning Kelly. I did get your cookbook and would like to make the Bacon, Egg and cheese cups on a road trip. Can I use an air fryer instead of the oven?
As an aside note, I am really enjoying your cookbook.
Thank you.
Diane
Hi Diane! Thanks so much for picking up a copy of my book! I haven’t tried that recipe in an air fryer so I’m not sure how long it’d take to cook.