Breakfast - Puff Pastry Breakfast Cups recipes

Author: Evelyn West  

These easy breakfast cups are perfect for breakfast, brunch, or on the go. Miniature breakfast casserole "muffins" filled with potatoes, cheese, ham, and eggs are a popular make-ahead meal that freezes and reheats perfectly.

Cheesy Potato, Egg and Ham Breakfast Casserole

Cheesy Potato, Egg and Ham Breakfast Casserole
Miniature breakfast casserole "muffins" filled with potatoes, cheese, ham, and eggs are a popular make-ahead meal that freezes and reheats perfectly.
Provided by: Mary Younkin
Yields: 12 servings
Number of ingredients: 7
Ingredients:
  • 1 large russet potato (baked and cooled)
  • 1/4 - 1/2 cup shredded sharp cheddar cheese
  • 1 cup ham (diced small)
  • 1/4 cup very finely sliced green onions
  • 8 eggs (lightly beaten)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
How to cook:
  1. Preheat the oven to 350 degrees. Peel and grate the cold potato, you should have about 2 cups worth. Place the shredded potato in a medium size mixing bowl and add the remaining ingredients. Grease a 9" casserole dish or 12 muffin cups. Pour the egg mixture into the casserole dish or scoop 1/4 cup worth into each muffin cup.
  2. Bake the casserole for 35-40 minutes, (bake the muffin cups for just 20 minutes), until the casserole has set up in the middle and is lightly browned. Let cool for a few minutes before serving. Enjoy!
  3. FREEZER MEAL: Let cool and then portion into freezer safe Ziplocs or resealable containers. The quiche can be thawed in the refrigerator first or reheated in the microwave straight from the freezer.
Notes: 19 Make-Ahead Breakfast Recipes You Can Make in a, Green Chile Mac ‘n’ Cheese Muffins. Macaroni and cheese is one dish that you won’t be able to resist, and these muffin cups with green chile give the …

Puff Pastry Breakfast Cups

Puff Pastry Breakfast Cups
Puff pastry breakfast in a cup! These easy breakfast cups are perfect for breakfast, brunch, or on the go. This is the best puff pastry breakfast recipe!
Provided by: Kelly Hamilton
Total time: 40 minutes
Cook time: 20 minutes
Prep time: 20 minutes
Yields: 9 servings
Cuisine: American
Number of ingredients: 7
Ingredients:
  • 1 sheet puff pastry
  • 5 large eggs
  • ¼ cup milk
  • 5 slices of bacon (cooked and crumbled )
  • ½ cup shredded cheese
  • ¼ tsp salt
  • ⅛ tsp pepper
Nutrition:
  • Calories: 259 kcal
  • Carbohydrate: 13 g
  • Protein: 8 g
  • Fat: 19 g
  • Saturated Fat: 6 g
  • Trans Fat: 1 g
  • Cholesterol: 105 mg
  • Sodium: 290 mg
  • Fiber: 1 g
  • Sugar: 1 g
  • Serving Size: 1 serving
How to cook:
  1. Preheat oven to 400° and grease a muffin tin. Set aside. Thaw puff pastry sheet using instructions on box.
  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.
  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.
  4. Fill the cups with equal amounts of cheese and bacon.
  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.
  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!
Notes: Easy Breakfast: Casserole Muffins. Great, Ingredients 3 – 4 pieces whole wheat bread, torn into small pieces (enough to fill muffin tins almost to top) 3 – 4 slices …

How to Bake Eggs in a Muffin Tin

How to Bake Eggs in a Muffin Tin
Baking eggs in a muffin tin could not be easier. Whether you like soft-boiled eggs with runny yolks like me or if you prefer hard-boiled eggs - you have to try baking them in the oven.
Provided by: Kari
Total time: 16 minutes
Cook time: 14 minutes
Prep time: 2 minutes
Yields: 12 servings
Cuisine: American
Number of ingredients: 5
Ingredients:
  • 12 eggs
  • butter or non-stick spray
  • kosher salt
  • black pepper
  • Everything But the Bagel Seasoning
Nutrition:
  • Serving Size: 1 egg
  • Calories: 63 kcal
  • Carbohydrate: 1 g
  • Protein: 6 g
  • Fat: 4 g
  • Saturated Fat: 1 g
  • Trans Fat: 1 g
  • Cholesterol: 164 mg
  • Sodium: 62 mg
  • Sugar: 1 g
  • Unsaturated Fat: 3 g
How to cook:
  1. Preheat the oven to 350°F. (I like to preheat the muffin pan with the oven. I find this makes it easier to get the eggs out when they are done cooking.)
  2. Lightly grease a muffin pan with oil, butter, or non-spray oil.
  3. Crack one egg into each of the muffin cups.
  4. Season the eggs - with salt and pepper to taste, with Everything Bagel Seasoning, or with your favorite spices.
  5. Bake for 14 - 17 minutes until the whites are solid. After 14 minutes, the yolks should still be a little soft. By 17 minutes, they will be similar to a hardboiled egg.
  6. Let eggs cool & remove from the muffin pan. Enjoy!
  7. For a Jumbo Muffin Tin
  8. Bake for 8 - 10 minutes until the whites are solid. After 8 minutes, the yolks should still be a little soft. By 10 minutes, they will be similar to a hardboiled egg.
Notes: 15 Quick and Easy Muffin Tin Breakfast, 15 Quick and Easy Muffin Tin Breakfasts. You know those muffin tins collecting dust in the back of your cupboard? (Let’s be honest: It’s been years since you’ve actually whipped up …
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