Flaky Bacon and Egg Breakfast Pastries (Serves 4)

Create impressive breakfast pastries with crispy bacon and perfectly cooked eggs wrapped in golden puff pastry. Ready in 45 minutes!

Key Takeaways:

• Makes 8 pastries (2 per person) using store-bought puff pastry for convenience
• Can be prepared ahead and baked fresh in the morning
• Customizable with different cheeses and herbs
• Perfect for special breakfast occasions or weekend brunch

Why You’ll Love These Breakfast Pastries

Looking for a standout breakfast that combines crispy bacon, runny eggs, and buttery pastry? These bacon and egg breakfast pastries transform basic ingredients into an impressive morning meal. They’re easier to make than you might think, thanks to store-bought puff pastry, but they look and taste like they came from a bakery.

Nutrition Information (per serving – 2 pastries)

Nutrient	Amount
Calories	520
Protein	18g
Carbohydrates	32g
Fat	35g
Fiber	1g
Sodium	680mg

Equipment & Ingredients

Kitchen Tools Needed

Tool	Notes
Baking sheet	Standard size (18×13 inches)
Parchment paper	Cut slightly larger than baking sheet
Sharp knife	For clean pastry cuts
Pastry brush	Silicone or natural bristle
Small bowl	For egg wash
Measuring spoons	For precise seasoning
Paper towels	For draining bacon
Large skillet	For cooking bacon
Cooling rack	Optional but recommended
Ruler or measuring tape	For even pastry squares

Ingredients (Serves 4 – Makes 8 Pastries)

Ingredient	Amount	Notes
Puff pastry sheets	2 sheets (17.3 oz package)	Thawed but cold
Bacon strips	8 slices	Thin-cut preferred
Large eggs	9 (8 for filling, 1 for egg wash)	Room temperature
White cheddar cheese	1 cup	Freshly shredded
Salt	1/2 teaspoon	Fine sea salt preferred
Black pepper	1/4 teaspoon	Freshly ground
Fresh chives	2 tablespoons	Finely chopped

Possible Substitutions

• Replace white cheddar with gruyere or swiss cheese
• Use turkey bacon for a lighter option
• Swap chives with other fresh herbs like parsley or dill
• For dairy-free version, omit cheese or use dairy-free substitute

Detailed Step-by-Step Instructions for Beginners

Night Before Preparation

1. Thaw the puff pastry

• Remove box from freezer
• Place in refrigerator
• Let thaw overnight (8-12 hours)
• Keep refrigerated until ready to use

Morning Preparation (15-20 minutes)

1. Set up your workspace

• Clear and clean counter space
• Gather all ingredients and tools
• Line baking sheet with parchment paper
• Set oven rack to middle position

1. Preheat the oven

• Turn oven on to 400°F (200°C)
• Allow 10-15 minutes to fully preheat
• Place an oven thermometer inside if you have one

1. Prepare the bacon

• Take out cold skillet (don’t preheat)
• Lay bacon strips flat in pan
• Turn heat to medium
• Cook 5-6 minutes, flipping once
• Look for pink but flexible bacon
• Remove to paper towel-lined plate
• Cut each strip in half crosswise

1. Prepare other ingredients

• Crack 8 eggs into separate cups or bowls
• Check for shell pieces
• Shred cheese if not pre-shredded
• Chop chives finely
• Beat remaining egg with 1 tablespoon water

Assembly Process (20-25 minutes)

1. Prepare the pastry

• Lightly flour work surface
• Remove ONE sheet of pastry from fridge
• Unfold carefully
• If cracked, press together gently
• Keep second sheet refrigerated

1. Cut pastry squares

• Measure and mark 5-inch squares
• Cut using sharp knife
• Make straight, clean cuts
• Don’t drag knife through pastry
• Repeat with second sheet
• You should have 8 squares total

1. Create borders (for each square)

• Place square on prepared baking sheet
• Leave 1 inch from edges of squares
• Score (don’t cut through) a border
• Prick inner square with fork
• Repeat for all squares

1. Add fillings (working one at a time)

• Brush border with egg wash
• Arrange bacon pieces in square shape
• Sprinkle 2 tablespoons cheese inside bacon
• Press down slightly to create well
• Carefully pour one egg into well
• Season with pinch of salt and pepper
• Repeat for remaining squares

Baking Process (15-18 minutes)

1. Final preparation

• Double-check oven temperature
• Ensure eggs are centered
• Brush exposed pastry with egg wash
• Add any final seasonings

1. Baking time

• Place in preheated oven
• Set timer for 15 minutes
• Don’t open oven door while baking
• Check at 15 minutes:
  • Pastry should be golden brown
  • Egg whites should be set
  • Yolks should be slightly jiggly

1. Testing for doneness

• Pastry: golden brown color
• Eggs: whites completely set
• Bottom: light golden color
• If needed, bake 1-2 minutes more

1. Finishing steps

• Remove from oven carefully
• Let rest 2-3 minutes
• Sprinkle with fresh chives
• Transfer to serving plates
• Serve immediately while hot

Troubleshooting Tips

• Pastry not rising?
• Ensure pastry was cold
• Check oven temperature
• Don’t skip fork pricks
• Keep edges clean when cutting
• Eggs spreading too much?
• Create deeper wells
• Keep cheese border intact
• Use fresher eggs
• Keep pastry cold
• Soggy bottom problems?
• Pre-bake squares 5 minutes
• Use room temperature eggs
• Don’t oversaturate with egg wash
• Check oven temperature
• Uneven browning?
• Rotate pan halfway through
• Check oven hot spots
• Use an oven thermometer
• Ensure proper rack position

Variations

• Classic French: Replace cheddar with gruyere, add herbs de Provence
• Mediterranean: Add sun-dried tomatoes, feta, oregano
• Spicy: Add diced jalapeños, pepper jack cheese
• Vegetarian: Replace bacon with sautéed mushrooms and spinach

Storage & Reheating

Storage Instructions

• Unbaked (assembled without egg):
• Cover with plastic wrap
• Refrigerate up to 12 hours
• Add egg just before baking
• Baked pastries:
• Best served fresh
• Can store up to 24 hours
• Wrap individually in foil
• Keep refrigerated

Reheating Method

1. Preheat oven to 350°F
2. Place on baking sheet
3. Heat 5-7 minutes
4. Watch eggs don’t overcook
5. Serve immediately

Safety Notes

1. Temperature Safety

• Keep pastry cold until use
• Don’t leave eggs at room temperature over 2 hours
• Ensure internal temperature reaches 144°F

1. Food Handling

• Wash hands after handling raw eggs
• Use separate cutting boards for pastry
• Clean all surfaces thoroughly
• Don’t reuse egg wash

1. Kitchen Safety

• Use oven mitts for hot pans
• Keep handles turned inward on stove
• Use caution with sharp knives
• Clean spills immediately

1. Allergen Awareness

• Contains: eggs, dairy, wheat
• Note cross-contamination risks
• Label clearly if serving to others
• Keep ingredient packaging for reference