Puff Pastry with Egg and Bacon

Muffin cups are lined with puff pastry and filled with bacon and egg - a really easy and fun way to serve breakfast. I make it whenever there is a special brunch. It's best if you use more than 1 muffin pan so you can space out the puff pastry squares.

• Preparation Time: 10 mins
• Cooking Time: 25 mins
• Total Time: 35 mins
• Calories: 525 Calories

Ingredients

• 4 large eggs
• 2 teaspoons butter
• salt and freshly ground black pepper to taste
• 2 teaspoons chopped fresh chives
• 2 teaspoons Dijon mustard
• 1 sheet frozen puff pastry, thawed
• 3 slices thin-sliced bacon

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease 4 muffin cups with butter (leave space in between the muffin cups).

Step 2

Cut puff pastry sheet into 4 squares and place into the greased muffin cups in such a way that the 4 corners are draping over the sides. Brush bottom and sides of the puff pastry with Dijon mustard.

Step 3

Cut each slice of bacon into 4 pieces and drape 3 bacon slices around the tops of the muffin holes.

Step 4

Break eggs individually into a small bowl without breaking the yolks and slide into the muffin cups.

Step 5

Bake in the preheated oven until puff pastry is lightly browned and eggs are set, 22 to 27 minutes.

Step 6

Remove from oven, season with salt and pepper, and sprinkle with chives.