These Puff Pastry Egg Tarts are the perfect Breakfast or brunch recipe. The puff pastry brings the flaky dough to the party and they're stuffed with scrambled egg, cheese and bacon. These are decadent, while still light and airy. An absolute must bake recipe and ready in under an hour!
These egg tarts turned out even better than I imagined. I love Puff Pastry Breakfast ideas and this started out as an experiment that went really well.
I was worried about overflowing eggs, but as long as you don't overfill the pastries or shake it too much on the way to the oven, they stay right in place.
The flavors in this recipe are amazing with flaky dough, cheesy eggs and crispy bacon. Drizzle on my dijonnaise sauce before serving for an amazing finishing touch.
For more puff pastry recipes, try this Asparagus Puff Pastry, Berry Cream Cheese Puff Pastry Tarts, and Puff Pastry Hearts with strawberry and nutella.
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Why You'll Love this Puff Pastry Breakfast:
- Easy. Simple step by step instructions with minimal prep.
- Quick. Ready in under an hour and uses store-bought puff pastry dough to save time.
- Big on Flavor. The taste in these tarts is incredibly savory and delish.
- Serves a Crowd. This recipe makes 8 tarts, which makes this a great holiday recipe, weekend breakfast, or bring it to a brunch party.
For more brunch recipes to feed a crowd, try this Egg Ham Hashbrown Casserole, Brioche French Toast Casserole and Bacon Egg Bites.
Ingredients:
Puff Pastry Dough: I love the Jus-rol brand straight from the fridge at the grocery store, near the eggs. It's fresh, not frozen, which means I don't have to remember to switch it from the freezer to the fridge the night before. Mom brain forgets a lot of things.
Bacon: Use a traditional or original bacon for this recipe without any maple flavoring, or anything weird. I like to slice it into 1 inch pieces before frying, so it's already ready to sprinkle on top of the tarts as soon as it cools.
Cheese: Shred the cheddar cheese from a block for the best melt. Don't use bagged, pre-shredded cheese because it doesn't melt well from the preservatives.
Find the recipe card below with full recipe ingredients and quantities.
Substitutions and Variations:
The bacon could also be swapped out with 8 ounces of breakfast sausage. Make sure to fry until no longer pink and break apart into crumbles before topping.
Not big on cheddar cheese? Feel free to substitute it with Monterey Jack, Pepper Jack, Gruyere, or Parmesan. Make sure to shred it straight from the block for the best taste.
Frozen puff pastry is fine instead of fresh, but it needs to be fully thawed and no longer frozen.
The whole milk can be substituted with 2% or a plant based version, like almond milk or oat milk.
Green onion can be replaced with chives or left off entirely.
If you love egg recipes, don't sleep on these Feta Fried Eggs, Broccoli Bacon Quiche, Dill Pickle Egg Salad and Spinach Feta Omelet.
How to Make Egg Puff Pastry Tarts:
Step 1: Preheat the oven to 375 degrees. In a skillet over medium low heat, cook the bacon until crispy, then transfer to a paper towel lined plate to remove grease and set aside.
Step 2: In a bowl, make the egg wash with one egg and one tablespoon water. Use a fork or whisk to combine the two.
Step 3: Cover a full size cookie sheet with parchment paper. Unroll the puff pastry and slice it into 8 similar sized rectangular pieces with a pizza cutter. Spread them apart onto the cookie sheet. Run a paring knife around the inside of the puff pastry to create a border, then fork prick the inner space. Note: This is where the egg filling will go and the fork pricks will help it stay not as puffy. Brush the entire tops of the tarts with egg wash. Bake for 10 minutes.
Step 4: As the dough is baking, whisk together the remaining 3 eggs, milk, dijon mustard, salt and pepper. Note: I like to use a pyrex measuring glass because the spout makes it easier to pour into the tarts.
Step 5: Remove the puff pastry from the oven and use the back of a fork to press the centers down, leaving the edges still super puffy.
Step 6: Pour the egg mixture into each tart being careful not to overfill. Sprinkle over about ½ of the cheddar cheese. Be super careful returning back to the oven and bake for another 10 minutes.
Step 7: Remove from the oven, and sprinkle with bacon pieces and remaining cheese. Return to the oven and bake for 5 minutes.
Step 8: Top with green onions and serve with dijonnaise sauce if desired. Enjoy this flaky egg puff pastry.
Expert Tips👨🍳:
- Slicing the bacon prior to cooking makes it easier afterwards, but you can also chop it into pieces once it's cooked. I like my bacon crispy and it seems to crisp up better when cut into pieces before cooking.
- If you don't have a large enough cookie sheet, just bake 2 batches or try and squeeze them onto a half sheet.
- It's important to bake the pastries for 10 minutes first, so we can fill the inner portion with the egg mixture without it leaking out. Push down in the center with the back of a fork, but make sure the outside edges stayed puffed up.
For more breakfast ideas, try these Carrot and Banana Muffins, Sheet Pan Pancakes from Mix and Strawberry Turnovers with Puff Pastry.
Recipe FAQs:
It's a buttery dough that results in flaky layers that puff up. It tastes amazing and makes the best desserts. Plus, the store bought version is quick, easy and a great quality taste.
Allow them to cool before storing in a sealed container and store in the fridge for up to 3 days. To reheat, place on a cookie sheet and heat in 350 degree oven for 6-8 minutes until warm.
It helps steam escape from the bottom and the dough won't puff up as much. You do this on the portion where the filling is, or will be, and the surrounding area will puff up, while that portion stays flatter.
More Brunch Recipes to Try:
If you tried this Breakfast Egg Puff Pastry Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!
PrintRecipe
Puff Pastry Breakfast Egg Tarts
- Total Time: 45 minutes
- Yield: 8 tarts 1x
Description
These Puff Pastry Egg Tarts are the perfect Breakfast or brunch recipe. The puff pastry brings the flaky dough to the party and they're stuffed with egg, cheese and bacon. These are decadent, while still light and airy. An absolute must bake recipe and ready in under an hour!
Ingredients
- 4 slices of original bacon, cut into 1 inch pieces
- 13 ounce puff pastry dough, thawed completely (not frozen)
- 4 eggs
- 1 tablespoon water
- ⅓ cup whole milk
- ½ teaspoon salt
- ⅛ teaspoon pepper
- 1 teaspoon dijon mustard
- 1 cup cheddar cheese, grated from the block
- ¼ cup green onion for serving, sliced thinly on a bias
Instructions
- Preheat the oven to 375 degrees. In a skillet over medium low heat, cook the bacon until crispy, then transfer to a paper towel lined plate to remove grease and set aside.
- In a bowl, make the egg wash with one egg and the water. Use a fork or whisk to combine the two.
- Cover a full size cookie sheet with parchment paper. Unroll the puff pastry and slice it into 8 similar sized rectangular pieces with a pizza cutter. Spread them apart onto the cookie sheet. Run a paring knife around the inside of the puff pastry to create a border, then fork prick the inner space. Note: This is where the egg filling will go and the fork pricks will help it stay not as puffy. Brush the entire tops of the tarts with egg wash. Bake for 10 minutes.
- As the dough is baking, whisk together the remaining 3 eggs, milk, dijon mustard, salt and pepper. Note: I like to use a pyrex measuring glass because the spout makes it easier to pour into the tarts.
- Remove the puff pastry from the oven and use the back of a fork to press the centers down, leaving the edges still super puffy.
- Pour the egg mixture into each tart being careful not to overfill. Sprinkle over about ½ of the cheddar cheese. Be super careful returning back to the oven and bake for another 10 minutes.
- Remove from the oven, and sprinkle with bacon pieces and remaining cheese. Return to the oven and bake for 5 minutes.
- Top with green onions and serve with dijonnaise sauce if desired. Enjoy this flaky egg puff pastry.
Notes
- Slicing the bacon prior to cooking makes it easier afterwards, but you can also chop it into pieces once it's cooked. I like my bacon crispy and it seems to crisp up better when cut into pieces before cooking.
- If you don't have a large enough cookie sheet, just bake 2 batches or try and squeeze them onto a half sheet.
- It's important to bake the pastries for 10 minutes first, so we can fill the inner portion with the egg mixture without it leaking out. Push down in the center with the back of a fork, but make sure the outside edges stayed puffed up.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: breakfast
- Method: baked
- Cuisine: American
Holly
This is such a fun recipe! Can’t wait to make them for Easter brunch.
Tara Smithson
Thanks so much Holly! I love these at Easter!