How To Make Puff Pastry Baked Eggs
Serve an impressive brunch with these colorful baked eggs on puff pastry, topped with crunchy vegetables and cheese. Cook up a batch in just under one hour.
Serves:
Ingredients
- 1puff pastry sheet,frozen, thawed
- 1small yellow onion,chopped
- 1cupbell pepper,chopped
- 1cupasparagus,1-inch pieces
- 2tspoil
- 1tspMcCormick® Perfect Pinch® Italian Seasoning
- 2tbspParmesan cheese,grated
- ¼tspsalt
- 2tbspmozzarella cheese,shredded
- 4eggs
- ¼tspMcCormick® Red Pepper,crushed
Instructions
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Preheat the oven to 400 degrees F. Place the thawed pastry sheet on a lightly floured surface, then cut them into 4 squares.
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Place the squares on one side of a large, shallow baking pan sprayed with no-stick cooking spray. Prick the top of the pastry squares all over with a fork. Set aside.
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Toss the onion, bell pepper, and asparagus with oil in a large bowl. Sprinkle with Italian seasoning, Parmesan cheese, and salt, then toss again to coat well.
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Spread the vegetables on the other side of the pan next to the pastry squares.
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Bake for 10 minutes or until the puff pastry is lightly browned. Remove the pan from the oven.
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Make an indentation with the back of a large spoon in the center of each pastry square. Place the vegetables evenly around indentations, making sure to cover the edges of the pastry squares.
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Sprinkle the squares with mozzarella cheese. Break an egg into each indentation, then sprinkle with crushed red pepper and salt.
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Bake for 10 to 15 minutes longer or until the eggs are softly set.
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Serve warm, and enjoy!
Nutrition
- Calories: 185.86kcal
- Fat: 12.11g
- Saturated Fat: 4.18g
- Trans Fat: 0.03g
- Monounsaturated Fat: 5.27g
- Polyunsaturated Fat: 1.90g
- Carbohydrates: 8.83g
- Fiber: 1.97g
- Sugar: 3.27g
- Protein: 10.60g
- Cholesterol: 170.35mg
- Sodium: 346.57mg
- Calcium: 145.92mg
- Potassium: 247.81mg
- Iron: 2.19mg
- Vitamin A: 166.41µg
- Vitamin C: 51.11mg
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