Breakfast Stuffed Puff Pastry Bars

Breakfast Stuffed Puff Pastry Bars are flaky, golden, and loaded with scrambled eggs, crispy bacon, melted cheddar, and green onions—all wrapped up in buttery puff pastry perfection. This is the kind of breakfast that looks fancy but comes together in about 40 minutes with just a handful of ingredients.

Love More Breakfast Recipes? Try My Overnight Croissant Breakfast Casserole or this Breakfast Butter Swim Biscuits next.

Why You’ll Love This Recipe

Flaky puff pastry is filled with fluffy eggs, melty cheese, and savory breakfast favorites for a satisfying grab-and-go meal. Golden and buttery on the outside, soft and flavorful inside, these breakfast bars are perfect for busy mornings or brunch gatherings.

Print

Ingredient List

For the Filling:

• 5 large eggs, divided (4 for scrambling, 1 for egg wash)
• 1/2 cup cooked bacon, crumbled (or cooked sausage—your call!)
• 1/2 cup shredded cheddar cheese (sharp cheddar is my favorite)
• 1/4 cup green onions, chopped (optional, but they add a nice zing)
• Salt and pepper to taste
• Cooking spray

For Assembly:

• 1 (17.3 ounce) package puff pastry sheets (2 sheets—usually found in the freezer section)
• 1 egg (for egg wash)
• 1 tablespoon milk or water

Friendly Notes:

• Bacon substitute: Feel free to use cooked breakfast sausage, ham, or even turkey bacon!
• Cheese swap: Try pepper jack for a kick, Swiss for something milder, or a Mexican blend for extra flavor.
• No green onions? Swap with chives, regular diced onions (sautéed first), or skip them entirely.

Why These Ingredients Work

Let me break down why each ingredient is essential to making these bars absolutely perfect:

Puff Pastry: This is the star of the show! Store-bought puff pastry gives you that flaky, buttery, restaurant-quality crust without any effort. It puffs up beautifully in the oven and creates the most satisfying crispy-yet-tender layers.

Eggs: They’re the heart of the filling—fluffy, protein-packed, and comforting. Scrambling them lightly before baking ensures they stay soft and creamy rather than rubbery.

Bacon: Adds that smoky, salty, savory crunch that makes breakfast feel special. Plus, who doesn’t love bacon?

Cheddar Cheese: Melts into gooey, savory perfection and ties all the flavors together. Sharp cheddar adds extra depth.

Green Onions: These bring a fresh, slightly sweet bite that cuts through the richness. They’re optional, but they really brighten up each bite!

Egg Wash: This little trick (one egg mixed with milk or water) creates that gorgeous golden, glossy finish on top of the pastry. It’s what makes these bars look bakery-beautiful.

Essential Tools and Equipment

Here’s what you’ll need to make these beauties:

• Baking sheet (standard half-sheet pan works great)
• Parchment paper (prevents sticking and makes cleanup a breeze)
• Mixing bowls (for whisking eggs and making egg wash)
• Non-stick skillet (for scrambling the eggs)
• Whisk or fork (for beating eggs)
• Fork (for crimping the edges—simple but effective!)
• Pastry brush (for applying egg wash)
• Sharp knife (for cutting steam vents and slicing the finished bars)
• Cooking spray

How To Make Breakfast Stuffed Puff Pastry Bars

Step 1: Preheat Oven

Preheat your oven to 400°F. Line a baking sheet with parchment paper and give it a light coat of cooking spray. This ensures your pastry won’t stick and makes cleanup super easy!

Step 2: Scramble Eggs

In a bowl, whisk 4 eggs with a pinch of salt and pepper. Heat a non-stick pan over medium heat and scramble the eggs until they’re just set but still slightly soft and creamy—they’ll continue cooking in the oven, so you don’t want them fully cooked at this stage. Remove from heat and let them cool slightly while you prep the pastry.

Reassurance: Don’t worry if they look a little underdone—that’s exactly what you want!

Step 3: Prepare Puff Pastry

Roll out one sheet of puff pastry on your prepared baking sheet. If it came with parchment paper, you can keep it on that! Just make sure the pastry is cold and handle it gently.

Step 4: Add Filling

Spread the scrambled eggs evenly over the puff pastry, leaving about a 1-inch border around all the edges. Now sprinkle the crumbled bacon, shredded cheddar cheese, and green onions (if using) over the eggs. This is where it starts looking really good!

Step 5: Top with Second Sheet

Carefully place the second sheet of puff pastry over the filling. Press down gently around the edges to seal everything in. You want to create a nice pocket that’ll keep all that deliciousness inside.

Step 6: Seal Edges

Use a fork to crimp and seal the edges of the pastry all the way around. Press down firmly—this is your insurance policy against leaky filling! It also creates a pretty decorative edge.

Step 7: Make Egg Wash

In a small bowl, whisk together the remaining egg with 1 tablespoon of milk or water until smooth. This is your secret weapon for that golden, glossy finish!

Step 8: Brush and Vent

Brush the top of the pastry generously with the egg wash—don’t skip this step! Then use a sharp knife to cut 4-6 small slits in the top. These vents let steam escape and prevent your pastry from getting soggy.

Step 9: Bake

Pop it in the oven and bake for 20-25 minutes, or until the puff pastry is golden brown and fully puffed up. Your kitchen is going to smell AMAZING.

Step 10: Cool and Slice

Remove from the oven and let it cool for about 5 minutes. This gives the filling a chance to set slightly, making it easier to cut clean slices. Cut into bars or squares and serve warm!

You Must Know

Keep that pastry cold! Puff pastry needs to stay cold to achieve maximum flakiness and rise. If it gets too warm while you’re working with it, pop it back in the fridge for 5-10 minutes. Room temperature pastry = flat, greasy results.

Don’t overcook the scrambled eggs. Since they’re going into a hot oven, they need to be slightly underdone when you take them off the stovetop. Soft and creamy is the goal—they’ll finish cooking perfectly in the oven.

Seal those edges like your life depends on it! Use that fork to really press and crimp the edges. If there are any gaps, your beautiful filling could leak out during baking.

Personal Secret: I always keep a package of puff pastry in my freezer. It defrosts in about 40 minutes on the counter, and suddenly you can make something that looks and tastes fancy with minimal effort.

Pro Tips & Cooking Hacks

• Pre-cook your bacon the night before to save time in the morning. You can even crumble it and store it in the fridge.
• Use a pizza cutter to slice the finished bars—it glides right through and gives you clean, even pieces.
• Watch the oven closely during the last 5 minutes. Puff pastry can go from perfect to over-browned quickly!
• Don’t overfill! It’s tempting to pile on more filling, but too much will prevent the pastry from sealing properly and can cause leaking.
• Room temperature ingredients (except the pastry!) help everything come together more smoothly.

Common Mistake to Avoid: Skipping the egg wash. I know it seems like an extra step, but it’s what gives these bars that professional, golden, bakery-quality look. Don’t skip it!

Flavor Variations / Suggestions

These bars are super versatile! Here are some fun ways to mix things up:

Veggie Lovers: Skip the bacon and add sautéed bell peppers, mushrooms, spinach, or diced tomatoes.

Southwestern Style: Use pepper jack cheese, add black beans, corn, and a sprinkle of cumin. Top with salsa and sour cream when serving!

Ham & Swiss: Replace bacon with diced ham and cheddar with Swiss cheese. Add a touch of Dijon mustard to the scrambled eggs.

Italian Inspired: Use mozzarella and parmesan, add sun-dried tomatoes and fresh basil.

Spicy Kick: Add diced jalapeños to the filling or use spicy sausage instead of bacon.

Herb Garden: Mix fresh herbs like chives, parsley, or dill into your scrambled eggs for a fresh flavor boost.

Make-Ahead Options

These bars are PERFECT for meal prep and make-ahead situations:

Night Before: You can scramble the eggs and cook the bacon the evening before. Store them separately in the fridge, then assemble and bake in the morning.

Assemble Ahead: Build the entire thing (without the egg wash), cover tightly with plastic wrap, and refrigerate for up to 24 hours. When ready to bake, brush with egg wash and pop it in the oven straight from the fridge—just add 3-5 minutes to the baking time.

Freezing Raw: Assemble completely, wrap tightly in plastic wrap and then foil, and freeze for up to 1 month. Bake from frozen at 375°F for 35-40 minutes (no need to thaw!).

Freezing Cooked: Bake completely, let cool, slice into bars, and freeze in an airtight container with parchment paper between layers. Reheat individual bars in a 350°F oven for 10-12 minutes or in the microwave for 45-60 seconds.

Recipe Notes & Baker’s Tips

• Puff pastry brands matter! I prefer Pepperidge Farm—it’s widely available and consistently good. Store brands work too, just make sure it’s 100% butter if possible for the best flavor.
• The 1-inch border is crucial. Don’t spread the filling all the way to the edges, or you won’t be able to seal it properly.
• Steam vents are non-negotiable. Without them, steam builds up inside and can make the pastry soggy or cause the top to dome unevenly.
• Let it rest before slicing. I know it’s hard to wait, but 5 minutes makes a huge difference in getting clean cuts and preventing the filling from oozing out.
• These are best served warm or at room temperature. They lose some of their crispiness if refrigerated and reheated, but they’re still delicious!

Serving Suggestions

These bars are incredibly versatile for serving:

Brunch Spread: Serve alongside fresh fruit, yogurt parfaits, and coffee for a complete brunch spread. They’re perfect for entertaining because you can slice them and let guests help themselves!

Pair With: A light side salad with vinaigrette, fresh fruit salad, roasted breakfast potatoes, or tomato soup (yes, for breakfast—trust me!).

Garnish Ideas: A dollop of sour cream, extra green onions, hot sauce, salsa, or even a drizzle of maple syrup if you want a sweet-savory combo.

Perfect For: Weekend brunch, holiday mornings, potlucks, breakfast meetings, or meal prep for busy weekday mornings.

How to Store Your Breakfast Stuffed Puff Pastry Bars

Room Temperature: These are best enjoyed fresh, but they’ll keep at room temperature for up to 2 hours (great for a brunch buffet!).

Refrigerator: Store in an airtight container for up to 3 days. The pastry will soften in the fridge, but they’re still delicious!

Reheating: For best results, reheat in a 350°F oven for 8-10 minutes to crisp up the pastry again. You can also use a toaster oven. Microwave works in a pinch (45-60 seconds) but the pastry won’t be as crispy.

Freezer: Wrap individual bars tightly in plastic wrap, then place in a freezer bag. Freeze for up to 2 months. Thaw in the fridge overnight and reheat in the oven.

Allergy Information

Common Allergens in This Recipe:

• Eggs: This recipe is egg-heavy, so it’s not suitable for egg allergies without major modifications.
• Dairy: Contains cheese and possibly butter in the puff pastry.
• Gluten: Puff pastry contains wheat flour.

Possible Substitutions:

• Dairy-Free: Use dairy-free cheese (like Daiya or Violife) and make sure your puff pastry is dairy-free (some brands use oil instead of butter).
• Gluten-Free: Look for gluten-free puff pastry (Schar makes one, though it can be hard to find). Results may vary slightly in texture.
• Lower Cholesterol: Use egg substitute or egg whites for the scrambled eggs, turkey bacon, and reduced-fat cheese.

Note: Always check labels if you have severe allergies, as ingredients can vary by brand!

Questions I Get Asked A Lot

Can I use raw eggs instead of scrambling them first?

I don’t recommend it! Raw eggs won’t cook evenly inside the pastry and could end up watery or undercooked. Scrambling them first ensures they’re perfectly cooked and have the right texture.

My puff pastry didn’t puff up—what went wrong?

This usually happens when the pastry got too warm before baking, or the oven wasn’t hot enough. Make sure your pastry stays cold, your oven is fully preheated to 400°F, and don’t skip the egg wash—it helps with browning and puffing!

The filling leaked out during baking—help!

This happens when the edges aren’t sealed well enough. Make sure to leave that 1-inch border, press the edges firmly together with your hands first, then crimp with a fork. Also, don’t overfill—less is more when it comes to keeping everything contained!

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear what variations you tried or how you served them. Did you make them for a crowd or meal prep?