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Bacon and Egg Breakfast Pastries

Author Steph


  • 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



  1. Preheat the oven at 190 C fan force.

  2. Chop the bacon and vegetables.

  3. 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.

  4. Add the mushrooms, and fry for a few more minutes or until the moisture has dried up in the mushrooms.

  5. 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.

  6. 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.


  1. Grease four holes in the muffin/cupcake tin.

  2. 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.

  3. Divide the filling between the four cases, then crack a egg over the top.

  4. Top with a fleck of butter, a grating of parmesan cheese and season with cracked pepper.

  5. Cook in the oven for 15 minutes.

To Serve

  1. Serve either on its own, or with tomato paste or tomato relish and some finely chopped parsley.