Breakfast in Bread

Breakfast in Bread
Prep Time
5 min
Cook Time
20 min
4 servings

Photograph by Steve Giralt

Recipe courtesy of Food Network Magazine



All-purpose flour, for dusting
sheet frozen puff pastry (half of a 17- to 18-oz package), thawed
strips bacon
1 ½
cups shredded havarti cheese
Tbsp shredded Parmesan cheese
large eggs
Kosher salt and freshly ground pepper
Chopped fresh chives, for topping


Step 1

Preheat the oven to 425ºF. Line 2 baking sheets with parchment paper. On a lightly floured surface, roll out the puff pastry into a 12-inch square, then cut into 4 equal squares. Slightly fold and pinch the edges of each square to form 4 round tart shells. Transfer to the prepared baking sheets and prick all over with a fork. Bake until golden, 8 to 10 minutes.

Step 2

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.

Step 3

Let the tart shells cool slightly on the baking sheets. If the centers are very puffy, prick with a fork to deflate. Sprinkle evenly with the havarti and parmesan. Make a shallow well in the cheese in the center of each tart and crack an egg into each; season with salt and pepper. Top with the bacon, then return to the oven and bake until the egg whites are set, 10 to 15 minutes. Top with chives.

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