Baked Egg Puff Pastry Cups (Egg & Pepper Breakfast Tarts)

🕒 Prep Time: 15 minutes

🕒 Cook Time: 20–25 minutes

🍽 Servings: 4 (4 pastry cups)

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🛒 Ingredients

• 1 sheet puff pastry (thawed if frozen)

• 4 large eggs

• 1/2 red bell pepper, thinly sliced

• 1/2 cup cherry tomatoes (whole or halved)

• 1/4 cup shredded mozzarella or feta cheese (optional)

• 1 tablespoon olive oil

• Salt to taste

• Freshly ground black pepper

• 1/2 teaspoon paprika (optional)

• Fresh dill or parsley for garnish

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👩‍🍳 Instructions

Step 1: Preheat Oven

1. Preheat oven to 200°C (400°F).

2. Line a baking tray with parchment paper.

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Step 2: Prepare the Puff Pastry

1. Roll out the puff pastry slightly on a floured surface.

2. Cut into 4 equal squares.

3. Fold or shape the edges inward slightly to create a raised border.

4. Transfer to the lined baking tray.

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Step 3: Pre-Bake the Pastry (Optional but Recommended)

1. Lightly prick the center of each square with a fork.

2. Bake for 5–7 minutes until slightly puffed but not fully cooked.

3. Remove from oven.

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Step 4: Add Filling

1. Sprinkle a small amount of cheese (if using) into the center.

2. Arrange sliced bell peppers and cherry tomatoes inside the pastry borders.

3. Carefully crack one egg into the center of each pastry cup.

4. Season with salt, black pepper, and paprika.

5. Drizzle lightly with olive oil.

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Step 5: Bake

1. Return to oven.

2. Bake for 12–15 minutes, or until:

   • Egg whites are set

   • Yolks remain slightly soft (or longer if preferred firm)

   • Pastry is golden brown and crisp

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Step 6: Garnish & Serve

1. Remove from oven and let cool for 2–3 minutes.

2. Garnish with fresh dill or parsley.

3. Serve warm.

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🔥 Pro Tips

• Use room-temperature eggs for even cooking.

• If you prefer fully set yolks, bake 2–3 minutes longer.

• Add sautéed mushrooms, spinach, or cooked bacon for variation.

• For extra crispiness, brush pastry edges with egg wash before baking.