Puff Pastry Breakfast Cups

Step 1

Preheat oven to 400° and grease a muffin tin. Set aside. Thaw puff pastry sheet using instructions on box.

Step 2

Cook the strips of bacon in a pan over medium heat until fully cooked and crispy. Remove from pan to a paper towel-lined plate. Once cool, crumble into bits.

Step 3

Once the puff pastry sheet is thawed, unfold and roll it a few times with a rolling pin to flatten and spread it out just a bit. If you don't have a rolling pin, just skip that step. Cut the pastry puff dough into 9 equal squares (a pizza cutter makes this super easy). Place each puff pastry square into the muffin tin, gently pressing the dough into the bottom and stretching up the sides. Gently poke a few holes in the bottom with a fork, being careful not to go all the way through the dough.

Step 4

Fill the cups with equal amounts of cheese and bacon.

Step 5

In a large measuring cup or bowl, whisk together the eggs, milk, salt, and pepper. Pour this overtop the bacon and cheese inside the puff pastry. Fill them about halfway up at first and then go back around to top them off with whatever egg you have left.

Step 6

Bake in the oven for 15-20 minutes, until golden brown and eggs no longer jiggle. Remove from the oven and allow the cups to cool for 5-10 minutes before removing. The easiest way to get them out of the pan is to gently run a butter knife around the outside of the egg cup and they should loosen up and pop out. Top with fresh parsley if you'd like and enjoy!