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Puff Pastry Breakfast: Bacon, Egg & Cheese

Puff Pastry Breakfast: Bacon, Egg & Cheese

Amazing ADULT breakfast. (But oh-so-easy.)

This puff pastry breakfast starts the weekend off right. It looks like you strained over the heat of the oven for hours but is easy, warm and yummy. You’ll get lots of kudos!

{Easy Breezy} If you’ve never made something with a puff pastry, don’t worry. It’s very easy when you use a frozen puff pastry sheet from your local grocer.

Here’s a video overview to give you extra confidence.

Puff Pastry Breakfast Recipe with Bacon, Egg & Cheese

Course: Breakfast
Keyword: bacon, cheese, egg
Servings: 4 people
Calories: 438kcal
This breakfast recipe is so divine it melts in your mouth!
Print Recipe


  • All-purpose flour, for dusting
  • 1 Pepperidge Farm® Puff Pastry Sheet
  • 2 bacon strips
  • 1 1/2 cups shredded havarti cheese
  • 3 tbsp parmesan cheese
  • 4 large eggs
  • salt & pepper to taste


  • Thaw the pastry sheet at room temperature for 40 minutes or until it’s easy to handle. Heat the oven to 400°F. Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet into 4 (about 5-inch) squares. Place the pastry squares on a baking sheet. Prick the pastry squares with a fork.
  • Bake for 10 minutes or until the pastries are golden. Using a metal spatula, press down the centers of the hot pastries to make an indentation.
  • Meanwhile, cook the bacon in a medium skillet over medium heat, turning, until crisp, 8 to 10 minutes. Transfer to paper towels to drain, then crumble.
  • Sprinkle cheese in the center of each pastry.
  • Carefully crack 1 egg onto the center of each pastry. Season with salt and pepper.
  • Top with the crumbled bacon, then return to the oven and bake for 10 minutes or until the eggs are softly set.


Calories: 438kcal | Carbohydrates: 7g | Protein: 26g | Fat: 33g | Saturated Fat: 3g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 276mg | Sodium: 628mg | Potassium: 118mg | Sugar: 1g | Vitamin A: 807IU | Calcium: 518mg | Iron: 2mg

Want more adult breakfast ideas?

See all of our breakfast recipes:

Interesting Breakfast Recipes

Here are easy but unique breakfast recipes for all ages.

Perfect for getting everyone out the door quickly & easily, for relaxing weekend breakfasts together, and wowing the crowd on holidays.

Breakfast Tapas: Bacon, Egg & Crispy Homestyle Potatoes

Breakfast Tapas: Bacon, Egg & Crispy Homestyle Potatoes

spicy breakfast tapas with bacon egg potatoes

These breakfast tapas are a spicy wake up call for adults.

Having adult friends over for the weekend?

Wow them with amazing pub food for breakfast.

This recipe keeps it {easy breezy} using frozen homestyle potato slices from your grocer’s freezer.

If you want to go {DIY}, make baked potato chips from scratch with Martha Stewart’s recipe. (They take 40 minutes to prepare.)

Or take the flavor to the next level and make Sweet Potato Chips. Maybe add some Siracha sauce. That will get everyone awake and ready for the day!

Spicy Breakfast Tapas

Course: Breakfast
Keyword: bacon, egg, homestyle potatoes, spicy
Servings: 4 people
Calories: 332kcal
Spicy breakfast tapas for adults with bacon, egg, and homestyle potatoes.
Print Recipe


  • 1 pkg Simply Potatoes® Homestyle Slices
  • 2 tbsp oil
  • 1 tsp salt
  • 1/2 tsp chili powder
  • 1/2 tsp sugar
  • 4 eggs
  • 4 slices of bacon
  • 4 bamboo skewers
  • salt, pepper, paprika to taste


  • In large bowl toss Simply Potatoes with 1 tablespoon of oil; coat well.
  • In small bowl stir together salt, chili powder and sugar.
  • Sprinkle spice mixture over potatoes; toss to coat potatoes.
  • In 12-inch nonstick skillet heat remaining 1 tablespoon vegetable oil. Add Simply Potatoes, in single layer on bottom of skillet. Cook over medium-high heat, 5 to 6 minutes, or until potatoes begin to brown.
  • Turn potatoes; continue cooking 4 to 5 minutes or until potatoes are golden brown and tender.
  • Fill 4 small bowls to top with potatoes slices.
  • Fry eggs and place on on top of each bowl of potato slices. Sprinkle with salt, pepper & paprika to taste.
  • Put skewer through each slice of bacon, put on paper towel on plate and microwave on high until crisp, about 4 minutes.
  • Stand each skewered bacon slice on one bowl of potato and egg for an appetizer appeal.


Calories: 332kcal | Carbohydrates: 28g | Protein: 11g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 178mg | Sodium: 889mg | Potassium: 104mg | Fiber: 3g | Sugar: 1g | Vitamin A: 338IU | Vitamin C: 10mg | Calcium: 25mg | Iron: 6mg

Egg, Cheese & Bacon Breakfast Cups Add the Wow Factor to Breakfast

These Breakfast Cups with eggs, cheese and bacon will win your family over and add a little WOW! to your morning.

Egg & Cheese Bacon Cups
Recipe Type: Breakfast
  • 12 strips uncooked bacon
  • 1 1/2 cups chopped fresh white button mushrooms
  • 4 large eggs
  • 1 tablespoon chopped fresh thyme or oregano
  • 1/4 teaspoon black pepper
  • 1/2 cup shredded Swiss cheese
  • Non-stick cooking spray
  1. Preheat oven to 400°F.
  2. While oven is preheating, cook bacon according to package directions until firm but pliable and not crispy. Remove bacon and set aside.
  3. Reserve 1 tablespoon bacon drippings in same skillet used to cook bacon and sauté mushrooms over medium heat for 6-10 minutes until golden brown in color. Set aside to cool.
  4. Spray muffin tin with non-stick cooking spray. Cut six strips of cooked bacon into quarters. Place one full strip of cooked bacon around the side and two quarters of a strip in the base of each of six muffin cups in a muffin tin. Use your fingers to press overlapping ends of bacon together.
  5. In large bowl, beat 4 eggs and whisk in mushrooms, chopped thyme and black pepper.
  6. Pour egg mixture in equal portions intomuffin cups lined with bacon, about 2/3 full in each cup.
  7. Sprinkle equal portions of shredded Swiss cheese into the cups and top each with two quarter strips of bacon.
  8. Place filled muffin tin in oven and bake for 20 minutes, or until egg is completely set, cheese is melted and tops are browned.
  9. Remove muffin tin from oven, use knife to loosen edges, serve and enjoy!


Recipe by Wright Brand via Family Features

My boys love these – it makes the start of the day or the weekend special.

Stilton Cheese and Bacon Stuffed Mushrooms

stuffed mushrooms

Stuffed mushrooms can be refridgerated until you’re ready to bake them which makes them a perfect make-ahead appetizer.

By Guest Blogger Christine Hyatt


12 large cremini mushrooms
2 thick slices of bacon, coarsely chopped (about 1/2 c.)
1/2 c. onion, minced
3 oz. Stilton, crumbled (about 1/2 c.)*
1/2 c. Panko breadcrumbs
2 tbsp. parsley, chopped


Preheat oven to 350 degrees. Clean mushrooms with a moist paper towel. Remove stems and coarsely chop, set aside. Place mushroom caps, underside up in a medium baking dish.

In a medium skillet over medium heat, cook bacon about 3 minutes stirring occasionally, until slightly crisp and fat has rendered. Add onion and cook 2 minutes. Add chopped mushroom stems and cook an additional 1-2 minutes, until mushrooms are tender and onions are translucent. Remove from heat.

Transfer onion mixture to a medium bowl and allow to cool 3-5 minutes. Add crumbled Stilton, panko and parsley. Stir until mixture is well combined and holds together when gently squeezed. Fill mushroom caps with about 1 tbsp. of filling.

At this point, mushrooms can be refrigerated until ready to bake. Bake mushrooms for 25-30 minutes until mushrooms are tender and filling is golden brown. Serve immediately or at room temperature.

*Stilton is an English blue cheese made at only a handful of dairies. For this recipe, I used Royal Mowbray from Costco, a surprisingly delicious and budget friendly selection available in my somewhat limited market.

(For the record, I also sought out other versions and only found Borough Market at my local Whole Foods which, even after a special trip, turned out to be very unbalanced and quite salty. Boo! Somerdale makes a readily available version which is quite tasty and stocked at many upscale delis around the US.)

About the Author
Christine Hyatt savors life and great cheese each and every day. Check out her recipes, videos and blog postings at www.cheesechickchat. Christine serves as President of the American Cheese Society.

Article Source: Stilton and Bacon Stuffed Mushrooms

This is a very popular appetizer at parties!

Aged Cheddar and Bacon in Puff Pastry Appetizers

Aged Cheddar and Bacon in Puff PastryThese tasty morsels will be a hit at your appetizer party or buffet.

With the combination of cheddar cheese, bacon and light as air puff pastry what’s not to love?

  • 2 tablespoons flour
  • 1 piece (12 x 12 inches) frozen puff pastry, defrosted
  • 1 egg yolk
  • 6 ounces sliced bacon cut into 1 1/2-inch pieces
  • 3 tablespoons Dijon mustard
  • 1 package (7 ounces) Kerrygold Aged Cheddar cheese

  1. Heat oven to 375°F.
  2. On a floured work surface cut the puff pastry into 24 scalloped or straight-edged 2-inch rounds. Or use a scalloped 2-inch tartlet pan as a cutter. Combine the egg yolk with 2 teaspoons water and brush a little of the mixture across the top of each piece. Bake according to package instructions. Meanwhile, in a frying pan large enough to hold the bacon in a single layer, cook bacon until lightly browned and not too crispy. Transfer to paper towels.
  3. To assemble the appetizers, using a serrated knife, carefully cut the puff pastry in half like a hamburger bun. Spread 1/2 teaspoon mustard on the bottom of each piece. Place a piece of bacon on the mustard. Cut 12 slices of cheese just less than 1/4-inch thick and cut the cheese slices in half; place a piece on the bacon. Top with the other half of puff pastry.
  4. For serving, arrange the puff pastry on a cookie sheet and warm in a 275°F oven until the cheese just starts to wilt, 5 to 7 minutes.

Makes 24 pieces

Notes, Tips & Suggestions
Variation: Instead of bacon and mustard, spread puff pastry with fruit chutney.

Irish Dairy Board via Family Features

These are a wonderful Christmas recipe, but you can serve them anytime of the year.

Stuffed Potato Skins with Bacon, Cheese and Crab – Oh My!

chef Paul PrudhommeThis is a wonderful recipe created by Louisianian chef Paul Prudhomme using Wisconsin Potatoes.

K-Paul’s Louisiana Kitchen opened in the French Quarter of New Orleans in 1979. There were so many requests for the secrets behind his spices that he created Chef Paul Prudhomme’s Magic Seasoning Blends® which are now distributed world-wide.


Stuffed Potato Skins
Recipe Type: Appetizer
Cuisine: American
Author: Chef Paul Prudhomme
Serves: 24 appetizers
Stuffed Potato Skins with Bacon, Cheese and Crab
  • 12 small red Wisconsin potatoes, about 2 inches in diameter (about 1 1/4 pounds)
  • 2 tablespoons Dijon mustard
  • 1 tablespoon olive oil
  • 1 teaspoon Chef Paul Prudhomme’s Seafood Magic

!Bacon Crabmeat Filling:

  • 4 ounces cream cheese, softened
  • 1 cup shredded cheddar cheese
  • 5 slices bacon, cooked and crumbled
  • 8 ounces fresh crabmeat, flaked
  • 1 tablespoon Dijon mustard
  • 2 teaspoons Chef Paul Prudhomme’s Seafood Magic
  • 1/4 cup chopped green onions, if desired
  1. Preheat oven to 425°F.
  2. Cut potatoes in half. With teaspoon or melon baller scoop out middle of each potato half and discard, leaving about 1/4 inch of edge.
  3. Place potatoes cut-side up in shallow roasting pan. Combine mustard, olive oil and Seafood Magic; mix well. Brush tops of potatoes with mustard mixture. Bake until potatoes are tender, about 40 minutes. Remove from oven; set aside.
  4. Combine filling ingredients in small bowl; mix until combined. Place about 1 to 2 tablespoons filling in center of each potato. Return stuffed potatoes to roasting pan and bake at 425°F 20 minutes, or until cheese is melted. Garnish with green onions, if desired.


Volk Enterprises, Inc.
Wisconsin Potatoes
Chef Paul Prudhomme’s Magic Seasoning Blends®

This recipe is so unique with the addition of crab. Can’t wait to try it.

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