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A close up of cheesy flaky breakfast cups with broken yolk.

Cheesy, Flaky Breakfast Cups

Teri & Jenny
5 from 8 votes
Servings 9


  • 1 (10”x15”) sheets puff pastry, thawed
  • 9 strips bacon slightly undercooked, so still pliable
  • 1 cup plus 2 tablespoons shredded cheddar cheese
  • 9 large eggs
  • 9 tablespoons heavy cream
  • 3 tablespoons thinly sliced chives
  • salt and pepper to taste


  • Preheat oven to 400˚F.
  • Slightly roll thawed puff pastry out to create a 12”x15” sheet.
  • Cut puff pastry into 9 (4”x 5”) pieces.
  • Press each piece of puff pastry into a cavity of a muffin tin and prick the bottoms and sides with a fork.
  • Lay a strip of partially cooked bacon into each cup, with the ends sticking out of each side.
  • Sprinkle 1 tablespoon cheese over bacon. Crack an egg into each pastry cup and top with 1 tablespoon cream. Season with salt and pepper.
  • Sprinkle another tablespoon cheese into each cup place muffin tin into oven.
  • Bake cups for 15 to 18 minutes or until puff pastry is golden brown, egg whites have set but yolks are still a little runny.
  • Remove from oven, top each with about a teaspoon of chives and cool, about 5 minutes.
  • Remove each cup from muffin tin and serve.
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