Bacon, Egg and Cheese Pastry Shells

Here’s an easy, yet elegant breakfast or brunch idea that’s sure to impress. Eggs are baked in puff pastry shells and then garnished with bacon, cheese and fresh chives. It’s a winning combination that’s guaranteed to please!
  • prep: 35 minutes
  • bake: 15 minutes
  • cool: 5 minutes
  • total: 55 minutes
  • Serves: 6

Recipe

Ingredients

  • 1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
  • 6 large egg s
  • 2 tablespoons shredded Cheddar Jack cheese or shredded Cheddar cheese
  • 6 slices bacon, cooked and crumbled (about 6 tablespoons)
  • 1 tablespoon chopped fresh chives

Directions

  1. Heat the oven to 425°F.

  2. Place the pastry shells onto a baking sheet.  Crack 1 egg into each pastry shell.

  3. Bake for 15 minutes or until the eggs are set.  Top each pastry with 1 teaspoon cheese, 1 tablespoon bacon and 1/2 teaspoon chives.

Shells Recipe

Watch a how-to demonstration of this recipe technique.

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Always bake Puff Pastry Shells in a preheated 425° F oven. Do not bake Shells in a microwave or a toaster oven.

Place Puff Pastry Shells on ungreased baking sheets with “top” facing up. Place Shells about 2 inches apart on baking sheet.

To recrisp Puff Pastry shells, place them in a 400° F oven for 5 minutes.

Unfilled baked Puff Pastry Shells may be stored in an airtight container at room temperature for up to 2 days.

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