Easy Puff Pastry Egg Bake

Here’s my go-to puff pastry egg bake recipe, with layers of flaky store-bought pastry, fresh eggs, cheese, and your choice of breakfast meats or vegetables all baked until golden brown.

This egg bake has become my weekend breakfast hero – it’s so easy to put together when company stays over. I often make an extra one and keep it in the fridge for quick breakfasts during the week. Because let’s be honest, who doesn’t love breakfast for dinner too?

What Kind of Puff Pastry Should I Use?

Most grocery stores carry puff pastry in the freezer section, and the good news is that store-bought versions work perfectly for this recipe. Pepperidge Farm is the most common brand in the US, but any brand will do – just make sure you’re grabbing puff pastry and not phyllo dough, which looks similar but behaves very differently when baked. The key is to thaw your puff pastry sheets in the refrigerator overnight or for about 4 hours at room temperature until they’re pliable but still cool to the touch. If the pastry gets too warm, it becomes sticky and hard to work with, so don’t rush the thawing process by using the microwave or hot water.

Options for Substitutions

Let’s talk about what you can swap in this recipe while still keeping it tasty:

• Puff pastry sheets: This is the foundation of the recipe, so I recommend sticking with puff pastry. While you could use crescent roll dough in a pinch, the texture won’t be quite the same and you’ll lose that signature flaky layers.
• Cheddar cheese: Feel free to experiment with different cheeses! Gruyere, mozzarella, or Swiss would all work great. Just make sure to use a cheese that melts well.
• Bacon pieces: You can skip the bacon for a vegetarian version, or swap it with ham, cooked breakfast sausage, or even mushrooms for a different flavor profile.
• Parmesan cheese: Romano or Asiago cheese make good substitutes here, or you can simply add more of your main cheese instead.
• Fresh parsley: Out of fresh parsley? Try dried parsley (use 1/3 teaspoon), or swap in other fresh herbs like chives or basil. You can also skip it completely.

Watch Out for These Mistakes While Baking

The biggest challenge when working with puff pastry is temperature control – if it gets too warm while you’re handling it, the butter layers will melt and you’ll lose that perfect flaky texture, so keep it chilled until you’re ready to use it. Working with cold (but not frozen) puff pastry makes it much easier to handle and creates those beautiful, airy layers that make this dish special. Another common mistake is not scoring the border of your pastry properly – creating a 1-inch border with shallow cuts allows the edges to puff up nicely while keeping the egg mixture contained in the center. To ensure your eggs cook evenly and don’t become rubbery, watch them carefully during the last few minutes of baking – they should be just set but still slightly jiggly in the center when you take them out, as they’ll continue cooking from residual heat.

What to Serve With Puff Pastry Egg Bake?

This breakfast-style puff pastry dish pairs wonderfully with fresh fruit on the side – think mixed berries, sliced melon, or citrus segments to balance out the richness. Since it’s already packed with protein from the eggs and cheese, I like to add something light and fresh like a simple arugula salad dressed with lemon and olive oil. For a complete brunch spread, serve it alongside crispy hash browns or breakfast potatoes, and don’t forget a pot of hot coffee or freshly squeezed orange juice. If you’re serving this for dinner instead of breakfast, it goes great with roasted vegetables or a bowl of tomato soup.

Storage Instructions

Keep Fresh: This puff pastry egg bake is best enjoyed fresh, but you can keep any leftovers in an airtight container in the fridge for up to 3 days. The pastry might lose some of its crispiness, but it’ll still taste good!

Make Ahead: Want to save time in the morning? You can prep the puff pastry shells the night before – just keep them covered at room temperature. When you’re ready, crack in the eggs and add toppings right before baking for the best results.

Warm Up: To enjoy leftover egg bake, pop it in the oven at 350°F for about 10 minutes or until heated through. I’d skip the microwave since it can make the pastry a bit soggy. A toaster oven works great too if you’re just warming up a single portion!

Preparation Time	20-30 minutes
Cooking Time	30-40 minutes
Total Time	50-70 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 40-50 g
• Fat: 50-60 g
• Carbohydrates: 50-60 g

Ingredients

• 2 thawed puff pastry sheets
• 1 egg
• 1 tablespoon water
• 8 eggs
• 1/4 cup shredded cheddar cheese
• 1/4 cup optional bacon pieces
• 2 tablespoons grated parmesan cheese
• Salt
• Pepper
• 1 teaspoon fresh parsley, chopped (optional)

Step 1: Prepare the Puff Pastry

Preheat your oven to 400°F.

Roll out the puff pastry on a lightly floured surface and slice the dough into 4-inch squares or 4 x 5-inch rectangles.

Arrange the cut pastry pieces on a baking sheet lined with parchment paper for easy cleanup.

Step 2: Apply Egg Wash and Bake

In a small bowl, mix together an egg and a little water to create an egg wash.

Brush this mixture over the tops of each piece of puff pastry.

Bake the pastries in the preheated 400°F oven for 15 minutes, or until they turn golden brown and puffy.

Step 3: Create Pastry Vessels

Once baked, allow the pastries to cool slightly before handling.

Use a sharp knife to slice a square or small rectangle in the center of each pastry.

Gently push down the center to create a well for the egg.

This will form a little “vessel” for each egg to sit in securely.

Step 4: Add the Egg and Toppings

Carefully crack each egg into a small bowl to ensure quality and to make pouring easier.

Pour one egg into each prepared puff pastry vessel.

If necessary, remove a bit of excess egg white to ensure it fits comfortably.

Top each egg with cheddar and Parmesan cheese, crispy bacon, and a dash of salt and pepper for flavor.

Step 5: Bake and Serve

Return the filled pastries to the oven and bake at 400°F for an additional 15 minutes, or until the egg whites are fully cooked.

Optionally, garnish with a sprinkle of fresh parsley before serving.

Enjoy your elegant and delicious egg-filled pastries as a delightful breakfast or brunch treat!