Breakfast Egg Puffs | オムレツ入りペーストリー


breakfast puff thumb

blog pic 1

blog pic 2

Breakfast Egg Puffs | オムレツ入りペーストリー

Ingredients (makes 12 puffs)
❤ 400g frozen puff pastry, defrosted and rolled to a 1/8-inch thick rectangle
❤ 9 eggs
❤ 1 ½ tbsp heavy cream
❤ ¾ cheddar cheese, grated
❤ ½ tsp salt
❤ ¼ tsp pepper
❤ 12 pieces of ham, cut into hearts

Western Omelet
❤ diced red and green bell pepper
❤ diced ham
❤ thinly sliced green onion

Broccoli and Cheese Omelet
❤ fresh broccoli divided into tiny florets

Spicy Omelet
❤ Korean red pepper paste (gochujang) or sriracha
❤ small cubes of mozzarella cheese

Meat Lovers Omelet
❤ prosciutto
❤ chopped, cooked bacon
❤ cooked sausage, sliced

1. Spray a muffin tin with non-stick spray. Cut 12 squares from the puff pastry, and press them into the muffin tin spaces, allowing the corners to extend past the circles of the muffin hole.
2. Make the egg filling: Whisk together the eggs in a bowl. Then add the heavy cream and whisk together. Add the grated cheese and salt and pepper and mix once more.
3. Western Omelet: Evenly divide the egg mixture between all 12 muffin holes. Then add the red and green bell peppers, ham and green onion, and top each egg puff with a ham heart.
Broccoli and Cheese Omelet: Even divide the egg mixture between all 12 muffin holes. Add the broccoli florets and top each egg puff with a ham heart.
Spicy Omelet: Before pouring the egg mixture in, spread a thin layer of Korean red pepper paste (gochujang) or sriracha directly onto the puff pastry inside the muffin holes. Then fill with the egg mixture, and add the cubes of mozzarella cheese. Top each egg puff with a ham heart.
Meat Lovers Omelet: Before pouring the egg mixture in, line each muffin cup with a slice of prosciutto. Then divide the egg mixture evenly between all muffin cups, and add the cooked bacon pieces and sausages. Top each egg puff with a ham heart.
4. Bake these in the oven at 350F for 18-20 minutes, until the edges of the pastry start to brown. If you’d like the puff pastry to be more golden, you can brush the edges of puff pastry that extend out of the muffin cups with a pastry brush and a lightly beaten egg before baking in the oven.
5. Cool for 2-3 minutes in the pan, and then serve!

Want to see more video tutorials? Check out all of my recipes here!

breakfast puff thumb

Breakfast Egg Puffs | オムレツ入りペーストリー

❤パフペーストリー(解凍)(3mmの厚さに伸ばした) 400g
❤卵 9個
❤生クリーム 大さじ1.5
❤チェダーチーズ(おろした) カップ3/4
❤塩 小さじ1/2
❤塩 小さじ1/4
❤ハム(ハート形に切った) 12枚








Leave a Comment

All rights reserved © pankobunny · Theme by Blogmilk + Coded by Brandi Bernoskie