Name: Puff Pastry Breakfast Egg Tart
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 Tablespoon olive oil; 2 shallots sliced; 1 Sheet Puff Pastry; 4 ounces fontina cheese shredded; 2-3 spears asparagus; 5 large eggs; 2 slices prosciutto; black pepper

This Puff Pastry Breakfast Tart is perfect for Easter brunch or Sunday brunch but also a pretty terrific option for a breakfast for dinner night.

Salty prosciutto, creamy cheese and springtime vegetables take this baked egg tart over the top with flavor and texture!

Jump to Recipe Print Recipe

square of egg tart on leafy greens in a square white plate

As an Amazon Associate I earn from qualifying purchases. For more information please visit my disclosure page

When it comes to Easter meals, there are two camps, those who do Easter dinner and those who brunch.

Easter Brunch People: Early in the day serving eggs, pastries, muffins, quiches and tarts.
Easter Dinner People: A little bit later in the day serving up traditional spiral ham recipes, lamb, beef roasts and every side dish and salad you can imagine.

I'm typically the second category but every now and then we switch it up and become Easter brunch people.

I don't want to be the host who has to stand at the griddle all day making made-to-order eggs for everyone. I want to spend time with everyone.

My fix for this is to make a few egg dishes that are buffet worthy and self-serve like this Puff Pastry Breakfast Egg Tart. Another good crowd-pleasing option is this 9x13 quiche served alongside a Mediterranean Brunch Platter!

If you have some special dietary needs, such as low-carb dieters for brunch, you could add some Keto Lemon Pound Cake to your spread so everyone has something to enjoy!

If you have never set up a buffet, you might be struggling with how to keep food warm. I have been obsessing over these food warming mats since the fall. Warming mats can keep food warm for hours and they are much easier to store away when not using. I have switched to using mats instead of chafing dishes. So much better.

I find using a store bought puff pastry is a great time saver.

Some other good Easter recipes using Puff Pastry are my Blueberry Brie Puff Appetizers and these Puff Pastry Cinnamon Rolls.

puff pastry box next to plated egg tart and silverware on white plates, all on wooden cutting board

Recipe Versatility

Breakfast egg tarts are super versatile.

My preference is prosciutto, fontina cheese and asparagus. I think they're all somewhat spring ingredients.

Here are some other options you can try.

Meats - cooked bacon, cooked sausage (pork or turkey), deli ham
Cheeses - brie, monterey jack, goat cheese, gouda
Vegetables - leeks, spinach, broccoli

Instructions

Start by thawing the puff pastry. This can be done by leaving it on the counter or popping it in the microwave.

Once the Puff Pastry Sheet is thawed (but still cold to the touch), poke some holes and gave it a pre-bake for about 15 minutes.

After the 15 minutes is up, add all the other ingredients and pop it back in the oven.

Note: I like my eggs runny, so I kept a close eye to avoid over-baking. This cooking time can range anywhere between 10-15 minutes depending on how you like your eggs.

egg tart on a silpat mat, assembled and ready for oven

Cut the tart into 4 squares. I like to serve mine over peppery arugula.

More Great Breakfast / Brunch Recipes

Printable Recipe Card

Puff Pastry Breakfast Egg Tart

foodyschmoody

This easy Puff Pastry Breakfast Egg Tart works wonderfully for Sunday Brunch, Easter Sunday Dinner or any time you feel like an easy yet stunning egg tart.

4.72 from 14 votes

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Total Time 40

Course Breakfast, brunch, dinner

Cuisine American, French

Servings people

Calories 594 kcal

Ingredients

1 Tablespoon olive oil
2 shallots sliced
1 Sheet Puff Pastry
4 ounces fontina cheese shredded
2-3 spears asparagus
5 large eggs
2 slices prosciutto
black pepper

Instructions

Preheat oven to 400 F.
Allow Puff Pastry to defrost on counter, about 15-20 minutes or so. While Puff Pastry is defrosting, prep other ingredients.
Heat olive oil in a small skillet over medium heat. Add sliced shallots. Cook until soft, stirring occasionally, about 5 minutes. Set aside.
Open Puff Pastry up on a parchment or silicone lined baking sheet. Cut about a ½ inch strip off of each side. Now place those strips on top of the new edges of the pastry, to form a raised edge. Beat 1 egg and brush the edges of the pastry with the egg. Using a fork, poke holes all over the rest of the pastry.
Bake pastry for 15 minutes. Remove from oven and let cool about 5 minutes. If the pastry is puffed up too much in the center after the 5 minutes, gently just push it down with a fork.
Sprinkle the fontina all over the Puff Pastry, while creating 4 wells where you will place the eggs. Tear the prosciutto into strips and place around the wells you’ve created with the cheese. Crack one egg at a time into a small bowl and then carefully slide into the wells. This will help the egg from spreading too much. Scatter the asparagus and shallots around the eggs as well. Season with cracked black pepper. Bake 10-15 minutes until egg whites are set and yolk is to desired consistency.

Notes

Note 1: Keep a close eye on the eggs to avoid over-cooking. The cook time can range anywhere between 10 to 15 minutes, depending on how running or hard you like your eggs set.

Note 2: This recipe is easy to customize. Change up the cheese, meat or vegetable to suit your taste.

Nutrition

Calories: 594kcalCarbohydrates: 31gProtein: 20gFat: 43gSaturated Fat: 14gPolyunsaturated Fat: 5gMonounsaturated Fat: 21gTrans Fat: 0.03gCholesterol: 268mgSodium: 496mgPotassium: 192mgFiber: 1gSugar: 2gVitamin A: 603IUVitamin C: 1mgCalcium: 202mgIron: 3mg

Keyword brunch, easter, eggs, holiday

Tried this recipe?Let us know how it was!

Comments

4.72 from 14 votes (2 ratings without comment)

Puff Pastry Breakfast Tart

Recipe Versatility

Instructions

More Great Breakfast / Brunch Recipes

Printable Recipe Card