From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Puff Pastry Breakfast Pies
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Instructions
1
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Preheat your oven to 350 degrees F.
2
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Cut the puff pastry sheet into 4 equal squares and place on a baking sheet lined with parchment paper.
3
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Using a knife, score a 1/2-inch edge around each pastry square, cutting about halfway through the dough.
4
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Bake for 10-12 minutes until puffed and golden.
5
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Remove the pastry squares from the oven and push down the inner portion of the dough with a spoon or spatula to create a raised rim on the sides.
6
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Layer desired toppings in the inner portion of the shell. Top with an egg and salt and pepper to taste.
7
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Bake for an additional 15-20 minutes until the eggs are cooked to your desired doneness.
My Calorie Intake
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Tips & Tricks (5)
- Crisp the Pastry Base 🥐Pre-bake puff pastry shells for 5-7 minutes before adding wet fillings to prevent a soggy bottom and ensure maximum flakiness throughout baking.
- Prep Ingredients Dry 🥒Pat roasted squash, spinach, and tomatoes completely dry with paper towels to eliminate excess moisture that will make the pastry soggy and the eggs watery.
- Create an Egg Barrier 🧈Add a thin layer of grated cheddar cheese before pouring eggs to act as a moisture barrier and prevent the pastry from absorbing liquid during baking.
- Stagger Your Toppings 📍Layer bacon and ham on the pastry first, then add roasted vegetables, then cheese, leaving a small well in the center for the egg so flavors distribute evenly and cook simultaneously.
- Master the Egg Doneness 🍳Bake until the egg whites are set but yolks still jiggle slightly (about 12-14 minutes at 400°F), as carryover heat will continue cooking them to perfect runny centers after removal.
Recipe Facts
Diet at a Glance
Low Sugar
Low Carb
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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