Description

Egg and Cheese Puff Pastry Bites are golden, flaky, and filled with a creamy scrambled egg and cheese center. Baked in a muffin tin with buttery puff pastry shells, these impressive little bites make a showstopping brunch appetizer that is easier than it looks.

Ingredients

1 sheet puff pastry, thawed

6 large eggs

3 tablespoons milk

1/2 cup shredded cheddar or gruyere cheese

2 tablespoons butter

2 tablespoons fresh chives, chopped

1/4 teaspoon salt

1/4 teaspoon black pepper

1 egg, beaten, for egg wash

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Instructions

1. Preheat the oven to 400°F and grease a 12-cup muffin pan.

2. Unroll the puff pastry and cut into 12 equal squares.

3. Press each square into a muffin cup, pressing up the sides.

4. Brush the pastry edges with beaten egg.

5. Bake the pastry shells for 10 minutes until lightly golden.

6. While the pastry bakes, scramble the eggs with milk, salt, and pepper in a buttered pan over low heat until just softly set.

7. Fill each puff pastry cup with a spoonful of soft scrambled eggs.

8. Top with shredded cheese and return to the oven for 3 to 5 minutes until the cheese melts.

9. Garnish with fresh chives and serve warm.

Notes

Undercook the scrambled eggs slightly as they will continue cooking in the oven.

Keep the puff pastry cold until ready to use for the best puff.

Add a small piece of smoked salmon or cooked bacon on top of the eggs before adding cheese for a heartier version.