Puff Pastry Bacon & Egg Muffins
Puff Pastry Egg Muffins
Equipment
- 1 Muffin pan
Ingredients
- 12 Eggs
- 2 Sheets Puff pastry, defrosted and brought to room temp
- 1/4 C Fresh green onion
- 1/2 C Bacon crumbles
- 1 Pinch Salt
Instructions
- Pre heat oven to 400F. Take the puff pastry out of the packaging so it comes up to room temp
- In a large mixing bowl crack all the eggs. Beat the eggs until scrambled. Add salt and pepper
- Gently roll out the puff pastry sheets. You're going to layer both sheets over the muffin pan so that there's enough dough for the pastry to fit to the bottom of the cups and cover the sides and have extra around the rim.
- After you've loosely placed the puff pastry on top use a second muffin pan to push down the dough to make the cups. (you can also do this by hand if you don't have a second pan)
- Add about 1/4C of the egg mixture to each well. You want the egg mixture to reach the top of the well
- Sprinkle bacon bits and green onion in each well
- Using a knife or pizza slicer cut the dough so that each muffin well has a square of dough around it.
- Fold in the four corners of each muffin and pinch in the center
- Brush the puff pastry with remaining egg so it browns well
- Bake for 24-28 minutes until the puff pastry is golden brown and the egg is cooked
Notes
Serving size is 2 muffins per person
