Prep
15 min
Total
40 min
Makes
12 servings
INGREDIENTS
- 2 rolled sheets frozen puff pastry 10x10 inch, defrosted
- 5 eggs extra large
- 1/2 cup 35% whipping cream or milk
- 6 slices bacon chopped and cooked
- 1/2 cup asiago or white cheddar cheese grated
- 2 green onions thinly sliced
- 1/4 tsp salt
- 1/4 tsp pepper
METHOD
- 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