Cheesy Puff Pastry Baked Eggs

Cheesy Puff Pastry Baked Eggs

I present to you Cheesy Puff Pastry Baked Eggs. And would you believe me if I told you this impressive-enough-for-guests breakfast item requires just four simple ingredients?

The lineup couldn’t be easier: store-bought puff pastry, eggs, cheddar cheese and chives. Best of all, ramekins have been replaced by an edible alternative, as these easy baked eggs are cooked directly in cheese-filled puff pastry cups. Translation: Clean up is a total breeze.


  • 1 sheet frozen puff pastry (half of a 17.3 ounce package), thawed
  • 4 large eggs
  • 1/4 cup shredded cheddar cheese
  • 1 Tablespoon chopped fresh chives


Preheat the oven to 400°F. Line a baking sheet with parchment paper or a Silpat.

Place the sheet of puff pastry on a lightly floured work surface and cut out four circles about 4 1/2 inches in diameter each. (See Kelly's Note.) Transfer the puff pastry circles to the baking sheet, spacing them about 2 inches apart, and score a circle border about 1/4 inch from the edge of each circle. Prick the centers then refrigerate the puff pastry for 10 minutes.

Remove the baking sheet from the fridge and transfer it immediately into the preheated oven. Bake the puff pastry for 8 minutes until the edges have risen.

Remove the puff pastry from the oven, sprinkle the cheese in the centers then crack an egg into each circle. Sprinkle the eggs with salt and pepper then bake for an additional 12 minutes until the egg whites are fully cooked. Remove the baked eggs, top with the chives and serve.

I am definitely going to make these cheesey puff pastry eggs this Sunday for brunch. I can’t wait to taste these.

- Miami Food Network -

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