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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

Scrambled Eggs in Puff Pastry Cups

Cute and flaky little cups are filled with savory and cheese scrambled eggs. Yum.

  • 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. And you can omit the puff pastry cups and just make the scrambled eggs. No one will be the wiser.

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. It’s also fabulous for Christmas breakfast.

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

Why this recipe for Scrambled Eggs in Puff Pastry Cups works:

  • Puff pastry is the perfect container for scrambled eggs. The little cups are flaky and tender, but crisp. Be sure you keep the puff pastry dough cold while you work with it, or the butter will melt before the pastry goes in the oven and the layers will not puff.
  • The eggs are cooked to a safe temperature, then refrigerated to avoid food safety issues. Make sure the eggs are reheated to 165°F (check it with a food thermometer!) before you serve them.
  • The cream and sour cream in the eggs makes them tender and moist, even when they are reheated. The fat in those dairy products holds moisture, which squeezes out of the eggs when protein denatures as they cook.
  • You can easily double this recipe to serve a crowd. Just make sure you have enough room in your fridge.
  • You can make the eggs ahead of time, then cover and refrigerate them. Put the cold eggs in the puff pastry shells and bake, adding about 8 minutes more baking time so the eggs are thoroughly reheated. Because of the sour cream and heavy cream, they will still be tender and moist!

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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 is a bestselling cookbook author and home economist who has written 54 books (53 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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