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Scrambled Eggs in Puff Pastry Cups

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1 frozen puff pastry sheet, thawed
1/4 cup grated Parmesan cheese
12 eggs
1/4 cup heavy cream
1/2 cup sour cream
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup butter
1-1/2 cups shredded Havarti cheese

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Scrambled Eggs in Puff Pastry Cups

  • Serves 4
  • Easy

About This Recipe

On weekends, it’s nice to have a more leisurely breakfast than you usually do during the week. Let’s face it, Monday through Friday is a whirlwind of getting up, getting dressed, gathering everything you need for the day, and trying to get something to eat too.

Scrambled Eggs in Puff Pastry Cups is a recipe I developed years ago. At the time I used bottled Alfredo sauce to help stabilize the eggs, but I discarded that ingredient a long time ago. Sour cream is better tasting and does the job just fine.

You can make this recipe ahead of time by baking the puff pastry cups and cooking the eggs, then assembling and reheating, but I think it’s better made fresh. It’s not difficult – it just takes a little time.

Of if you’d like you can make this recipe for dinner. Breakfast for dinner is a great idea, especially in the winter when it gets so dark outside so soon.

Serve this fabulous dish with some fresh fruit, orange juice, and hot coffee. Your weekend has begun!



Preheat the oven to 400°F.


Unfold the puff pastry sheet and put it onto a lightly floured surface. Press out the fold lines. Cut the pastry into 9 squares.


Drape the pastry squares over greased custard cups or use two muffin tins turned upside down. Press the dough to form around these molds.


Bake the pastry cups for 6 to 10 minutes or until the pastry is set and light golden brown. Invert the cups onto a wire rack to cool.


Now make the scrambled eggs. Beat the eggs in a large bowl with the cream, sour cream, salt, and pepper until frothy.


Melt the butter in a large skillet over medium heat. Add the eggs and cook, stirring occasionally, until the eggs are set but still moist.


Preheat the oven to 350°F. Remove the pan from the heat. Put the puff pastry shells on a cookie sheet. Divide the eggs among the shells and sprinkle with the cheese.


Bake for 10 to 15 minutes or until the cheese melts and starts to brown. Serve immediately.


Linda Larsen has a B.A. in Biology from St. Olaf College, and a B.S. in Food Science and Nutrition with High Distinction from the University of Minnesota. She has worked for the Pillsbury Company on the Bake-Off and in their test kitchens since 1988. Linda has written 37 cookbooks (and Medical Ethics for Dummies) since 2005.

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