Description

These flaky, golden pastry bombs are filled with creamy scrambled eggs, crispy bacon, and melty cheddar cheese. Perfect for meal prep, brunches, or busy weekday mornings, they bake up beautifully and freeze well for a grab-and-go breakfast that never disappoints.

Ingredients

2 sheets puff pastry, thawed

6 large eggs

1/4 cup milk or cream

Salt and pepper, to taste

6 slices cooked bacon, crumbled

1 cup shredded cheddar cheese

1 tablespoon chopped chives or parsley (optional)

1 egg (for egg wash)

Instructions

Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a bowl, whisk eggs with milk, salt, and pepper. Scramble in a nonstick skillet over medium-low heat until just set. Set aside.
Cook bacon until crispy, then crumble into small bits.
Roll out puff pastry and cut each sheet into 4 squares (total of 8).
In the center of each square, layer scrambled eggs, bacon, and cheese.
Fold the corners toward the center, pinch to seal, and shape gently into a ball.
Place seam-side down on the baking sheet and brush tops with beaten egg.
Bake for 20-25 minutes until golden brown and puffed.
Garnish with chives or parsley if desired. Serve warm.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Breakfast