Bacon and egg breakfast puff pastry tarts

Brandy O'Neill

Rate this Article:
Max 5 stars
My Rating

Tired of the same old breakfast? These simple puff pastry squares are filled with fresh sunny-side up eggs and lots of crispy bacon. Hello delicious.

Bacon and egg breakfast puff pastry tarts

Breakfast has never looked so good or tasted so great. I made these delicious puff pastry tarts for my husband for our weekend breakfast and he was in love. Not only do they look fancy but they are so easy. The egg is baked right onto the tart and is topped with lots of crispy bacon and fresh chives.

Bacon and egg breakfast puff pastry tarts

Yields 4 servings

Bacon and egg breakfast puff pastry tarts


  • 1 sheet puff pastry
  • 4 tablespoons grated Parmesan cheese
  • 4 large eggs
  • 4 slices crispy cooked bacon, chopped
  • 4 chives, diced


  1. Let puff pastry thaw and roll out. Cut into 4 squares and fold over a tiny bit of each edge to create a crust. Once this is done add to a baking sheet and place in the fridge to chill while your oven heats.
  2. Heat oven to 425 degrees F.
  3. Once the oven is heated take the puff pastry out of the refrigerator and prick the area in the middle with a fork. Add puff pastry to the oven and cook for 10 minutes.
  4. Remove puff pastry from the oven and prick the middle of the pastry again if it has puffed up too much.
  5. Sprinkle the middle of each puff pastry tart with Parmesan cheese and crack an egg over the top.
  6. Add back to the oven and bake for another 8 minutes until the egg is set but the yolk is still runny.
  7. Sprinkle the top of the tarts with bacon and chives.
  8. Serve immediately.

More breakfast recipes

Loaded glazed donut breakfast sandwich
Sweet potato and ham hash
Ultimate breakfast sandwich

Tags: , ,

Brandy O'Neill
Brandy is the author of the food blog, Nutmeg Nanny. In her spare time she enjoys developing recipes, baking and cooking. She is a small town girl who left the corn fields of Ohio for the scenic beauty of the Hudson Valley region of New York. Her food is influenced by her small town roots as well as her many travels around the world.