Breakfast Puff Pastry Blossoms

This is what you can do when you have left over puff pastry. Yesterday I made my Pastry Straws for our company coming for a glass of wine and a visit. This was not happening when Covid hit and was a real pleasure.

But – we had half of the pastry left over and it can’t be re-frozen so Don, in his cooking wisdom, made these up. OMG! Are they ever delicious and so beautiful to look at.

• 1/2 pkg. puff pastry, thawed of course
• 3 slices of bacon, cooked crisp (very crisp) chopped
• 4 eggs, whisked well
• generous pinches of  grated cheddar cheese or more to taste.

Roll out the pastry to approximately 8″ x 8″ square. Cut into 4 equal portions. Spray a large muffin tin with Pam and set the pastry in. The top corners should stand up over the top. Put some water in he two muffin sections not being used.

Whisk the eggs together until light and airy. Place equal portions of the chopped bacon on the bottom of each muffin portion. Divide the egg portions equally into the cups and top with the cheese.

Bake in a preheated oven of 400 degrees for about 20 minutes. Don said adding a bowl of fresh berries/pineapple etc. was awesome.

By the way, you have no room to eat two of these. One was just super.