Our Puff Pastry Egg Tarts feature everything you love about breakfast in a handy little pastry. Made with bacon, eggs, cheese and puff pastry they can be cooked in the air fryer or oven and served for breakfast, brunch, and holiday mornings.
While still folded, cut each pastry sheet in half. Open each section and cut each half into 3 pieces, cutting along the crease lines.
In a small bowl, whisk the egg. Using a pastry brush or your finger, coat the top of each pastry rectangle with the beaten egg.
Spritz the air fryer basket with a little bit of oil. Place as many pastry rectangles as you can fit in your air fryer basket without overcrowding. The quantity will vary based on the size of your fryer basket.
Cook for 12 minutes, or until golden brown. Remove and repeat the process until all the pastries are cooked.
Allow to cool for a couple minutes before cutting a rectangle in each pastry with a sharp knife. Gently push the rectangle down into the pastry with your fingers, creating a pocket.
Transfer the cooked pastry back to the air fryer basket. Break an egg into a small bowl and gently slide it into the pastry pocket without breaking the yolk.
Top with shredded cheese and chopped bacon.
Cook for 5 minutes, or until the egg white is cooked through and yolk is cooked to your preference.
Carefully remove cooked pastry from the basket and top with chopped green onion, parsley, salt and pepper, if using.
Notes
Oven baked directions: Preheat oven to 400 degrees F. Prepare the puff pastry dough as directed. Place squares on a parchment lined baking tray & bake for 15 minutes or until golden brown. Allow to cool for a couple minutes then cut rectangles and push into the pastry. Gently add an egg and top with cheese and bacon and bake for 15-20 minutes more until the white is firm.
Best eaten fresh. Leftovers can be stored in the refrigerator for 1-2 days but the pastry dough may become tough.