Cheesy Puff Pastry Baked Eggs

from 7 votes

Cheesy Puff Pastry Baked Eggs recipe from

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?

Cheesy Puff Pastry Baked Eggs recipe from

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 Best of all, ramekins have been replaced by an edible alternative, as these easy baked eggs are cooked directly in cheese-filled puff pastry cups.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.

Cheesy Puff Pastry Baked Eggs recipe from

Cheesy Puff Pastry Baked Eggs recipe from


Cheesy Puff Pastry Baked Eggs recipe from

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Cheesy Puff Pastry Baked Eggs

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.
Author: Kelly Senyei
4.72 from 7 votes
Cheesy Puff Pastry Baked Eggs recipe from
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 servings


  • 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.

Kelly's Note:

  • You can use a cookie cutter, a large glass or a plate to outline the shape of the puff pastry circles.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!


Calories: 429kcal, Carbohydrates: 28g, Protein: 11g, Fat: 29g, Saturated Fat: 8g, Cholesterol: 171mg, Sodium: 258mg, Potassium: 98mg, Vitamin A: 340IU, Vitamin C: 0.4mg, Calcium: 82mg, Iron: 2.4mg


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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.

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    1. Hi Brenda – I haven’t made this recipe using crescent rolls so I can’t say with certainty what the results would be.

  1. I must admit I cheated by using Pepperidge Farms pastry cups!
    I used your recipe and they came out delish

  2. 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?

  3. 5 stars
    There were quick to prepare, very tasty, and just enough for our Christmas morning breakfast! We added some hash browns on the side.

  4. 4 stars
    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!

  5. 5 stars
    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…

  6. 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☹️

  7. 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

  8. Yummo! And even better, sit the puff pastry rounds in a muffin or yorkshire pud pan, and voila, instant pastry cup!

  9. 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!

  10. 5 stars
    Muchas gracias por compartir tan rica, económica y fácil receta.
    Espero no perderme ninguna de tus recetas, y por supuesto, hacerlas para mi familia.

  11. Would putting dried beans in middle solve the puffed middle problem? Just wondering. Haven’t made this yet, but it sounds amazing.

  12. This was fun to make and so rich and satisfying! Instead of making rounds I cut off the four corners to make a stop sign shape, and then used the scraps to raise a wall around the edges. Just hate wasting any pastry at all!

  13. Kelly, please respond to the above: do we turn the scored edges UP after we score them, before we cook them? Chris asked? Althought I am sure it works, using Tina’s suggestion, makes this a lot more labor intensive than had hoped for.

    1. No need! The scoring causes the edges to puff then the centers can be patted down lightly after the initial bake to leave room for the egg.

  14. I could not find puff pastry at my local market so I substituted flaky rolled biscuits instead, turned out very well.

  15. For those having issues with the puff pastry not forming a ring and the egg overflowing, the traditional technique of making a puff pastry casing is thus. Cut out a circle for the base, as stated above. Then, cut out an additional cirle, same diameter, but with most of the centre cut out…..more like a 1″ ring. Now, brush the first base puff pastry circle with a beaten egg wash in a circle around the edge. Place the second puff ring on top and tap down lightly to make it adhere. Score the whole thing with fork holes all over. Chill tray in fridge for 15 minutes while oven preheats. Bake in oven. The sides, which have an extra ring of puff pastry will puff up more, creating a cavity which could be filled with chopped sauteed mushroom/ham/green onion/zucchini/cheese, and a raw egg with a drop of milk or cream. Using butter puff pastry is a must. I also sometimes make my own butter puff pastry using a fast method. Google “blitz puff pastry” for a recipe. Time-consuming still, but may be necessary for those who cannot purchase puff pastry in their country, as someone mentioned above. Good luck!

  16. OK so this this turned out really well except that I had a few logistical problems. I scored them how you said to, but I guess I put too much cheese in, and the eggs flood OUT of the pastry. The pastry had puffed up and out in the middle – I had to smash it down. Any little dip in the edge, and the egg flowed out. But they TASTED SO GOOD. I will be making these again. FOR SURE

    1. Did you turn up the scored edges? I think that’s what you need to do before you put the cheese and egg in. Hopefully Kelly will clear this up. They look absolutely delicious and I will definitely try them!

    1. Hi Penni – I have never tried this recipe using puff pastry shells so I’m not sure. Let me know if you give it a shot, I’d love to hear what your results are!



  18. I, too, had problems with the discs not rising on the edges and the circles, once cooked, were pretty tough. I had to cook the eggs separately and then assemble the parts. Where did I go wrong?

    1. Hi Dami,
      So after you bake the puff pastry for 10 mins and when you take it out, use a spoon to immediately press the center down so it can create a hole for your egg. I tried this method and it works!

  19. Just came here to say that I loved the idea, it looked great and couldn’t wait to make it, but unfortunately I had the same problem – the dough discs, despite having been pricked in the middle, circle for borders and all, rose happily and puffily all over, like giant bloated biscuits.

    Am I missing something? Any tips and tricks for a newbie?

    1. Hi Jessica – If you’re viewing the site on a mobile device, click TAP HERE TO READ THE FULL POST to view the recipe.

      1. I used dill and pepper on mine, rather than chives (dealing with an onion hater sadly). Still good!

  20. I just tried them this morning and got the same results as Haley. I was afraid to score much deeper and actually separate the dough. Beautiful biscuit shapes came out the first time. I tried to gently push the center down, too, but there was egg white overflow on all but one. Delicious, though. :-)

  21. Just tried these, but they did not bake into cups the first oven round. I scored the circle and a couple scores in the center, but still, my puffs puffed into biscuit-looking fluffs.

    I made do by mashing the centers back down with a fork, but it wasn’t quite enough and the eggs semi spilled out.

    Trouble shooting tips?

    1. Hi there, Haley! What size eggs did you use? If need be, you can remove some of the egg white so the egg doesn’t flow out of the cup prior to baking.

  22. Hi, Love these baked eggs in puff pastry. Could the puff pastry cases be made in advance (maybe the night before). Can the cases be frozen for future use. Thank you

    1. Hi there! I’ve never tried freezing them so I’m not sure what the texture would be and how the reheating would work.

  23. Hiii dear
    do u have the resepi for the puff pastry?
    its very hard to get it here in my small little town &
    how to do the puff edge ?
    Do u have any video show how to do it?

  24. Do you think these could be made ahead of time and reheated? I’m looking for easy grab and go breakfasts for my kids to eat before school or take as they head out the door.

    1. Hi Anne! It depends on how long you bake them for and if the yolks are runny or not. It’d be hard to reheat them given that the eggs aren’t fully cooked.

  25. This looks great I am definitely going to try this with my best friend, he and I have been experimenting with food. I think he’d love this paired with my potato chorizo casserole.

  26. I have never even used puff pastry before. I saw Gordon Ramsay do salmon in puff pastry and it looked so good! I’m going to have to check out your other puff pastry recipes!