Puff Pastry Breakfast Tart
Buttery, flaky, and loaded with protein—this Puff Pastry Breakfast Tart will become your go-to for brunch, holidays, and mornings you're craving something extra delicious!
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Servings: 4
Ingredients
- 1 sheet puff pastry
- 4 large eggs
- salt and pepper to taste
- 1 ½ cups freshly grated cheese (I use Colby-Jack)
- 2 to 4 slices cooked bacon
- fresh chives chopped
Instructions
- Place the oven rack in the middle of the oven. Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper. Set aside.
- Thaw the puff pastry sheet according to package directions. Roll the thawed puff pastry out into a 10x10-inch square. Carefully lift it and place it on the prepared baking sheet.
- Fold one edge of the puff pastry over ½ inch and then fold it over again another ½ inch to create a tight border. Repeat with the other edges to create a border.
- Crack eggs over the puff pastry, evenly spreading them out within the border. Dip a pastry brush in the egg whites of the eggs on the puff pastry and brush the edges of the border. (Be sure that all the corners are pinned down.)
- Season the top of the eggs well with salt and pepper. Sprinkle the shredded cheese evenly over the eggs. Dice the bacon into ½ inch pieces. Sprinkle it over the cheese.
- Bake for 18 minutes or until the pastry edges are golden and puffy. Carefully remove from the oven and top with the chopped chives. Cut into squares and serve warm. Enjoy!
Notes
*It is normal for the pastry to puff up really big in the oven. It will deflate when you remove it.
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