Puff Pastry Breakfast Tart
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Light flaky puff pastry breakfast tarts will impress any brunch party! They’re flaky & crispy then topped with egg, bacon, tomatoes and cheese! This tastes like a perfect breakfast in one slice!
What You Will ❤️ About Puff Pastry Breakfast Tarts
- Easy to make – these tarts go together in minutes!
- Reheat great! I make them on Sunday so my exchange student has lunch for a couple days with the leftovers.
- Beautiful! Ok – I don’t make pretty food – anytime I try – it comes out worse! This one is just beautiful all on its own!
Breakfast Tart Ingredients
These tarts are super easy to make and you only need a few of your breakfast favorite ingredients. Here’s what you’ll need:
- Puff Pastry Dough – I used the Pepperidge Farm brand and just used one sheet which made 4 tarts.
- Medium or Large Eggs – medium eggs would probably “fit” better in the tart but Large are fine. The sides puff up nicely to hold the egg in place.
- Sesame seeds – add seasoning to the outside of the puff. I used sesame seeds but you could also use Everything Bagel or even just a little garlic salt.
- Salt & Pepper – good seasoning for eggs
- Colby jack cheese – use any kind of shredded cheese you have – cheddar cheese would be great!
- Cooked bacon – just 1-2 slices of bacon is fine for 4 tarts. You could also use crumbled cooked breakfast sausage or diced ham.
- Cherry tomatoes – this adds a nice texture variety in addition to flavor
- Green Onions – you could also use chives – but either adds a crunch and freshness when served
Recipe Variations
These breakfast tarts are somewhat of a blank slate – what are you in the mood for? Here are some other varieties we’ve tried:
- Vegetarian – leave the bacon off and add more vegetables like lightly sauteed onions & peppers. You could also spread cream cheese before you crack the egg on to the puff pastry too!
- Mexican – give this a Mexican flair by sprinkling Tajin on the edges and add corn, black beans, salsa with your egg and then top with diced avocado!
- Greek – swap the tomatoes and bacon for feta and kalamata olives
- Italian – add fresh mozzarella and basil to your tomatoes and eggs – add lightly sauteed asparagus as well!
How to make Breakfast Puff Pastry Tarts
You can’t get much easier – lay out. your tarts – bake – top – bake! Lets get started!
- Preheat the oven to 425°F.
- Unroll your puff pastry sheet and slice it into 4 rectangles. Move puff pastry squares to a baking sheet lined with parchment paper.
- Using a sharp knife, score a 1-inch border around the edge of each puff pastry slice. With your knife or a fork, poke the inside of the slice.
- In a small bowl, whisk one egg. Then brush the beaten egg wash around the border of the puff pastry. Sprinkle the border with sesame seeds
- Par-Bake the puff pastry base for 10 minutes. Remove from oven, and using the back of a spoon, press down the center of the pastry slice. This will keep the egg whites from running off the tart.
- Crack one egg into the center of each puff pastry piece. Top each slice with bacon, tomatoes, cheese, salt and pepper.
- Place tarts back in oven for another 13 minutes to finish baking (you should have a runny yolk with this timing).
- To finish, sprinkle scallions over top.
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Tips, Tricks & FAQs
How do you store and reheat leftover breakfast tarts?
Store leftovers in an airtight container (I like these glass storage ones) in the refrigerator for up to a week. Reheat in the air fryer at 250º for 4 minutes.
Get Heather’s NEW cookbook – Air Fryer Cooking for One today!
More Puff Pastry Recipes
More Breakfast Recipes
Puff Pastry Breakfast Tart
Light flaky puff pastry breakfast tarts will impress any brunch party! They're flaky & crispy then topped with egg, bacon, tomatoes and cheese to make a perfect breakfast in one slice!
Ingredients
- 1 sheet puff pastry thawed on counter for 30 min or overnight in fridge
- 5 large eggs
- 1/2 tsp sesame seeds
- 1/2 teaspoon coarse sea salt
- 1/4 teaspoon black pepper
- 1/3 cup Colby jack cheese shredded
- 3 strips bacon cooked & crumbled
- 8 cherry tomatoes halved
- 2 tbsp scallions diced
Instructions
- Preheat the oven to 425°F.
- Unroll your puff pastry sheet and slice it into 4 rectangles. Move puff pastry squares to a baking sheet lined with parchment paper.1 sheet puff pastry
- Using a sharp knife, score a 1-inch border around the edge of each puff pastry slice. With your knife or a fork, poke the inside of the slice.
- In a small bowl, whisk one egg. Then brush the beaten egg wash around the border of the puff pastry. Sprinkle the border with sesame seeds5 large eggs, 1/2 tsp sesame seeds
- Par-Bake the puff pastry base for 10 minutes. Remove from oven, and using the back of a spoon, press down the center of the pastry slice. This will keep the egg whites from running off the tart.
- Crack one egg into the center of each puff pastry piece. Top each slice with bacon, tomatoes, cheese, salt and pepper.1/2 teaspoon coarse sea salt, 1/4 teaspoon black pepper, 1/3 cup Colby jack cheese, 3 strips bacon, 8 cherry tomatoes
- Place tarts back in oven for another 13 minutes to finish baking (you should have a runny yolk with this timing).
- To finish, sprinkle scallions over top.2 tbsp scallions
Notes
**We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Serving: 1sliceCalories: 548kcalCarbohydrates: 30gProtein: 17gFat: 40gSaturated Fat: 12gPolyunsaturated Fat: 5gMonounsaturated Fat: 19gTrans Fat: 0.04gCholesterol: 254mgSodium: 712mgPotassium: 256mgFiber: 1gSugar: 2gVitamin A: 650IUVitamin C: 8mgCalcium: 126mgIron: 3mg
Tried this recipe?Let us know how it was!
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