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Egg Cup Surprise

Egg Cup Surprise

Egg Cup Surprise
Egg Cup Surprise
Egg Cup Surprise
Recipe By:
Egg Cup Surprise
  • 1 (17.3-oz.) pkg. frozen puff pastry, thawed
  • 4 large eggs, divided use
  • 1 c. plus 2 T. half and half cream, divided
  • 1 T. minced fresh thyme
  • 1 t. salt
  • 1 t. black pepper
  • ½ t. ground nutmeg
  • 1 ½ c. shredded Gruyere cheese
  • 1 ½ c. chopped fresh spinach
  • 1 medium red bell pepper, chopped
  • 8 bacon strips, cooked and crumbled
  1. Preheat oven 400.
  2. On lightly floured surface, unfold puff pastry. Roll each sheet to 12” square and cut into 9 squares.
  3. Place in ungreased muffin cups, pressing gently onto the bottoms and up sides, allowing corners to point up.
  4. In small bowl, whisk 3 eggs, 1 c. half and half, thyme and seasonings.
  5. In another bowl, combine cheese, spinach, bell pepper and bacon.
  6. Divide the cheese mixture among the pastry cups.
  7. Pour egg mixture over cheese mixture.
  8. In small bowl, whisk remaining egg with remaining cream. Brush over the pastry edges.
  9. Bake 15-18 minutes or until golden brown.
  10. Remove to wire racks. Serve warm.
****You can change up cheeses and veggies. You can freeze baked pastries and store in ziplock baggies. Reheat frozen pastries on baking sheets in 375 oven for 17-20 minutes or heated through.

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