In my never-ending quest to puff pastry-fy every single ingredient in my fridge, I present to you Cheesy Puff Pastry Baked Eggs. And would you believe me if I told you this impressive-enough-for-guests breakfast item requires just four simple ingredients?
The lineup couldn’t be easier: store-bought puff pastry, eggs, cheddar cheese and chives. Best of all, ramekins have been replaced by an edible alternative, as these easy baked eggs are cooked directly in cheese-filled puff pastry cups. Translation: Clean up is a total breeze.
Preheat your oven for the easiest, cheesiest breakfast or brunch, and don’t forget to round out your meal with my favorite fruit-filled dessert recipes.
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- 1 sheet frozen puff pastry (half of a 17.3 ounce package), thawed
- 4 large eggs
- 1/4 cup shredded cheddar cheese
- 1 Tablespoon chopped fresh chives
- Preheat the oven to 400°F. Line a baking sheet with parchment paper or a Silpat.
- Place the sheet of puff pastry on a lightly floured work surface and cut out four circles about 4 ½ inches in diameter each. (See Kelly's Note.) Transfer the puff pastry circles to the baking sheet, spacing them about 2 inches apart, and score a circle border about ¼ inch from the edge of each circle. Prick the centers then refrigerate the puff pastry for 10 minutes.
- Remove the baking sheet from the fridge and transfer it immediately into the preheated oven. Bake the puff pastry for 8 minutes until the edges have risen.
- Remove the puff pastry from the oven, sprinkle the cheese in the centers then crack an egg into each circle. Sprinkle the eggs with salt and pepper then bake for an additional 12 minutes until the egg whites are fully cooked. Remove the baked eggs, top with the chives and serve.
- You can use a cookie cutter, a large glass or a plate to outline the shape of the puff pastry circles.
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Recipe by Kelly Senyei of 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.
Okay to use crescent rolls dough. Any different instructions.
Hi Brenda – I haven’t made this recipe using crescent rolls so I can’t say with certainty what the results would be.
I must admit I cheated by using Pepperidge Farms pastry cups!
I used your recipe and they came out delish
I’m all for a store-bought shortcut, Inez! :) I’m so glad you enjoyed the recipe!
Just simply love this idea, just perfect for a family of 2. But what can you do if you want the egg cooked a little more. Will letting it stay in the oven a little longer burn the edges, or can I put foil around the edges in the beginning and take it off after I add the egg?
Foil should work, or drop the oven temp a bit!
I’m making these Puff Pastry eggs for breakfast this weekend. Look delicious!
I hope you enjoy the recipe, Sandi!
That would be good as a egg benedict
YESSSSS! Love that idea, Cheri!
There were quick to prepare, very tasty, and just enough for our Christmas morning breakfast! We added some hash browns on the side.
I’m thrilled you enjoyed the recipe, Victor!
Looks and tastes great. Be careful, the size of the circle is critical. Made mine too small the first time. Second time added a little Siracha… Very nice!
Excellent! I’m so thrilled you enjoyed the recipe, Joe!
Simple but elegant. Different cheeses add a little variation. For 4 years in a row, this is all my young daughter asks for yearly on her birthday brunch and any holiday!
It is tricky to gauge the cooking of the whites vs going to long and getting the yolks tough…
Love this! I’m so thrilled your family has been enjoying the recipe, Mimi!
Sorry, we found these to be bland. Not much flavor at all. The eggs didn’t cook nicely either. In order to be the the whites done it took too long and the yolks were hard☹️
I’m sorry I didn’t enjoy the recipe, Ann.
Loved it!! Tried Similar Egg Puff without Oven
I’m so glad you enjoyed the recipe!
tried this today, wonderful but I added a spoonful of salsa over the cheese and then the eggs and had a great huevos rancheros in as flash….looks great on a buffet.0
Yum! I’m so glad you enjoyed the recipe, Mary Lee!
Your recipes all sound so good. I would love to have your book. Please tell me how much.
Thanks so much, Sharon! You can buy my book, which includes 125 brand-new recipes (not on the site!) for $13 currently on Amazon (the price may change!): https://www.amazon.com/Secret-Ingredient-Cookbook-Family-Friendly-Surprisingly/dp/0358353971/
Yummo! And even better, sit the puff pastry rounds in a muffin or yorkshire pud pan, and voila, instant pastry cup!
YES! So thrilled you enjoyed the recipe, Jonathan!
I am definitely going to make these cheesey puff pastry eggs this Sunday for brunch. I can’t wait to taste these. My mouth is already watering!
I hope you enjoy the recipe, Jodee!
Muchas gracias por compartir tan rica, económica y fácil receta.
Espero no perderme ninguna de tus recetas, y por supuesto, hacerlas para mi familia.
Would putting dried beans in middle solve the puffed middle problem? Just wondering. Haven’t made this yet, but it sounds amazing.
I’ve never tried that so I’m not sure!
my employer was amazed by it looks wonderful
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