If you ever want to start your day by impressing someone, then these bacon and egg breakfast pastries are your best bet! Each one of these puff pastry cups is stuffed with a bacon filling and then topped with an egg. Baked in the oven until golden and crispy, they will be a very delicious way to start your day!
My first job after university was in a large accounting firm. The division I worked in used to have 8:00 am meetings where staff would take turns in providing training to the rest of the team on a relevant topic. The best thing about these meetings was that they were catered – there was always tea, freshly brewed coffee, a fruit platter, and a selection of sweet and savoury pastries.
The standout breakfast item at these meetings were the hot savoury pastries. They were basically a whole egg baked in a puff pastry case – done as a vegetarian version with spinach, and a non-vegetarian version with bacon. Once I left the firm I had more time to experiment and perfect my recipe, and these pastries are now a staple in our home.
I love making them because I nearly always have the basic ingredients (frozen puff pastry and eggs), it’s a versatile recipe you can add other ingredients to, and they’re fairly quick and easy to make. They’re a lovely treat to make for breakfast, whether it’s a lazy Sunday with your family or the morning after for overnight guests. They’re just as good cold as they are straight from the oven, and can be made the night before.
Making Really Great Pastries
- Make sure the tin is well-greased. This will make it much easier to remove the pastries once cooked.
- Don’t use really large eggs. This is so you can fit more of the other ingredients in without the pastries overflowing. Also, you’re less likely to have issues with the egg not cooking through if you use a smaller size – I use the ones that come in the 700 gm 12 egg carton.
- Crack each egg into a small bowl first. This makes it easier to deal with any broken shell that falls into the egg.
- The baking time of 15 minutes should result in fully cooked egg yolks. I haven’t done any experimentation with how to get runny egg yolks, however I imagine some combination of reducing the cooking time/reducing the temperature/changing the placement of the egg from the bottom rather than the top may help.
- Completely cool on a cooling rack before storing. Don’t let these cool in any sort of container as the steam/condensation will cause the pastries to go soggy.
What to Serve Your Bacon and Egg Breakfast Pastries With?
- Tomato Sauce
- Tomato Chutney
- Chilli Jam
- Hollandaise Sauce
Other Similar Recipes You Might Like
- Cheese and Bacon Rolls
- Scotch Eggs
- Oven Baked Curry Puffs
- Oven Baked Vegan Curry Puffs
- Steak and Guinness Pot Pies
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Bacon and Egg Breakfast Pastries
Ingredients
- 2 short bacon slices chopped
- 1 tbsp oil
- 1/2 medium tomato chopped
- 2 white cup mushrooms chopped
- 1 spring onion thinly sliced
- 1 frozen puff pastry sheet
- 4 eggs
- Parmesan cheese grated
- 4 flecks of butter
- pepper
Instructions
Fillling
- Preheat the oven at 190 C fan force.
- Chop the bacon and vegetables.
- Heat the oil In a fry pan on medium heat. Fry the bacon for a few minutes until the fat has released and the bacon is starting to look cooked.
- Add the mushrooms, and fry for a few more minutes or until the moisture has dried up in the mushrooms.
- Add the onions and tomatoes, season with salt and pepper then give the mixture a good stir and remove from heat. There's no need to cook the onions or tomatoes, this step is just to warm through and combine with the other ingredients.
- Allow the sheet of puff pastry to thaw to the point where it can be easily cut and handled. Using the photos above as a guide, cut into four squares. For each square, cut from the centre of each edge towards the centre, stopping before you get to the middle.
Assembly
- Grease four holes in the muffin/cupcake tin.
- Using the photos above as a guide, place one puff pastry square into one of the holes. Mould the pastry to the tin by overlapping the four cut sides over each other.
- Divide the filling between the four cases, then crack a egg over the top.
- Top with a fleck of butter, a grating of parmesan cheese and season with cracked pepper.
- Cook in the oven for 15 minutes.
To Serve
- Serve either on its own, or with tomato paste or tomato relish and some finely chopped parsley.