; Print

Puff Pastry Breakfast Egg Tarts

Bacon egg cheese tarts on puff pastry.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

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
  • 1/3 cup whole milk
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 teaspoon dijon mustard
  • 1 cup cheddar cheese, grated from the block
  • 1/4 cup green onion for serving, sliced thinly on a bias

Instructions

  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.
  2. In a bowl, make the egg wash with one egg and the water. Use a fork or whisk to combine the two.
  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.
  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.
  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.
  6. Pour the egg mixture into each tart being careful not to overfill. Sprinkle over about 1/2 of the cheddar cheese. Be super careful returning back to the oven and bake for another 10 minutes.
  7. Remove from the oven, and sprinkle with bacon pieces and remaining cheese. Return to the oven and bake for 5 minutes.
  8. Top with green onions and serve with dijonnaise sauce if desired. Enjoy this flaky egg puff pastry.

Equipment

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.

Find it online: https://simplymadeeats.com/18153/puff-pastry-eggs/