- Preheat oven to 375F.
- In bowl, whisk together eggs and cream until no streaks of egg white remain. Add bacon, cheese, onions salt, and pepper; whisk to combine.
- Cut each sheet of puff pastry into 6 rectangles. (Optional: spray 12-cup muffin pan with cooking spray) Press each rectangle into a well of a muffin pan; press up sides and slightly over edge to form a cup shape.
- Use a tablespoon to distribute egg mixture into puff pastry, about 3 tbsp per cup. Use brush to coat edges of pastry with egg mixture. Bake for 20-30 minutes until pastry is golden brown and egg has puffed up.
- Let stand for at least 5 minutes before serving.
Tip: Keep puff pastry as cold as possible and defrost in the fridge for best results
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