Puff Pastry Breakfast Cups (Ham, Egg & Cheese)
Flaky puff pastry breakfast cups filled with deli ham, baked eggs, melted cheddar, and topped with fresh microgreens. A simple, impressive breakfast or brunch made in a muffin tin.
Equipment
- Oven
- Muffin tin (12-cup)
- Baking sheet
- Parchment paper or cooking spray
- Sharp knife or pizza cutter
- Small bowl (for cracking eggs)
- Spoon or small spatula
- Oven mitts
- Cooling rack
Ingredients
- 1 sheet puff pastry thawed (see thaw time)
- 6 slices deli ham thin-sliced
- 6 large eggs
- 3/4 cup cheddar cheese shredded
- 2 tablespoons butter melted, for brushing pastry edges (optional) or greasing
- 1/4 teaspoon salt or to taste
- 1/8 teaspoon black pepper or to taste
- 1/2 cup microgreens for topping
- 1 spray cooking spray for greasing the muffin tin
Instructions
- Thaw the puff pastry: Leave the puff pastry sheet at room temperature until fully thawed, about 30 minutes (or thaw overnight in the fridge).
- Preheat the oven to 400°F (200°C). Place a muffin tin on a baking sheet to catch any drips, then grease the muffin cups well with cooking spray (or butter).
- On a lightly floured surface, roll out the thawed puff pastry just enough to smooth it. Cut into 6 squares large enough to line the muffin cups with a little overhang.
- Press one pastry square into each muffin cup, gently shaping it into a cup.
- Place 1 slice ham into each pastry cup, pressing it against the sides.
- Crack each egg into a small bowl first (to avoid shells), then carefully pour 1 egg into each ham-lined cup.
- Sprinkle cheddar evenly over the eggs. Season with salt and pepper. (Optional: lightly brush exposed pastry edges with melted butter for extra browning.)
- Bake for 18–22 minutes, until the pastry is golden and the egg whites are set. For runnier yolks, start checking closer to 18 minutes.
- Cool in the tin for 2–3 minutes, then use a spoon or butter knife to gently lift each cup out. Transfer to a cooling rack.
- Top with microgreens just before serving. Enjoy warm while the cheese is melty and the pastry is crisp.
Notes
Prep ahead: Assemble the pastry cups with ham and cheese, cover, and refrigerate for up to 24 hours. Add the eggs right before baking so the pastry stays crisp.
Storage: Refrigerate baked cups in an airtight container for up to 2 days. Reheat in a 350°F (175°C) oven for 8–10 minutes (the oven keeps the pastry flaky).
Thawing tip: Don’t work with pastry that’s still frozen—let it thaw fully (about 30–40 minutes on the counter or overnight in the fridge) so it won’t crack.
Yolk doneness: Bake closer to 18 minutes for softer yolks and add a few minutes for firmer yolks.
Swaps: Try bacon, turkey, or prosciutto instead of ham. Use Swiss, Gruyère, or feta in place of cheddar. Add sautéed mushrooms, spinach, or a few diced tomatoes.
Serving: Microgreens add a fresh, peppery crunch that balances the rich egg and cheese—add them right before serving.
Sticky pan fix: Grease the muffin tin generously and let the cups cool 2–3 minutes before removing to help them release cleanly.
Nutrition
Calories: 360kcal | Protein: 15g | Saturated Fat: 10g | Cholesterol: 220mg | Sodium: 450mg