Bacon and Egg Easter Breakfast Pastry

Easter Breakfast Pastry Bite with a buttery and crispy top, the inside absorbs the eggs, resulting in a delightful breakfast casserole-like texture.

Flaky buttery pastry filled with egg, bacon and cheese

Traditional holiday meal customs are wonderful, and some dishes should always remain unchanged. However, I enjoy introducing new recipes from time to time, and this Easter Bacon and Egg Breakfast Pastry Bite might just be the latest addition. This breakfast pastry is simple to prepare, satisfying, and bursting with flavor. With a buttery and crispy top, the inside absorbs the eggs, creating a delightful breakfast casserole-like texture. One of the best features is its versatility with additional veggie ingredients, and it tastes just as delicious as leftovers. I'm eagerly anticipating my family's reaction when they try these tasty treats.

Bacon, Cheese, and Egg Breakfast Pastry: Celebration or Meal Prep

Easy breakfast recipe for celebrations or meal prep - Puff pastry filled with bacon, egg, and cheese.

Equipment

• Muffin tin

• Mixing bowl

• Spatula

Tips or Tricks

• Spray the muffin tin before baking the pastry, then remove pastries from the tin and let it cool (to prevent the bottom from getting too dark) before spraying it again before putting the pastries back in. Missing the final spray will make it difficult to remove the pastries from the tin

Length of Time

• Prep Time - 10 minutes

• Cook time - 27 minutes

Servings

• Serving Size: 1 pastry

• Servings: 9

Ingredients

• ½ package puff pastry cut into squares (for 9 pieces)

• 2 eggs

• ½ cup milk or cream

• ¼ cup cooked bacon plus extras for topping

• ¼ cup extra sharp cheddar cheese shredded plus extras for topping

• Kosher Salt

• Black Pepper

• Cooking Spray

Directions

1. Preheat oven to 350° F

2. Spray muffin tin

3. Place pastry square on top of muffin tin and push down (no worries if it is shorter than the tin, it will rise.)

4. Repeat with remaining pastries

5. Bake for 12 minutes, remove pastries from tin to cool

6. While pastries are cooling, make the filling combining egg, milk, bacon, cheese, dash of salt and a dash of pepper.

7. Once pastries are cool, spray muffing tin again (generously) and insert pastries back into the tins

8. Using an end of a wooden spoon (or any item you may have on hand) to poke a hole in the middle of the pastries (1” wide)

9. Pour egg mixture evenly into each pastry hole (some filling may overflow on the pastry into the tin, which is ok)

10. Sprinkle each with bacon and cheese

11. Bake for 15 minutes, let set then remove from tin and serve

Notes

• Delicious as leftovers, reheat in microwave 15-20 seconds (will vary on power of your microwave)