Description
Buttery, flaky puff pastry filled with scrambled eggs, crispy bacon, sharp cheddar cheese, and fresh green onions. These golden breakfast bars are easy to make, perfect for brunch entertaining or meal prep, and can be customized with your favorite breakfast ingredients. Serves 6-8 and ready in just 40 minutes!
Ingredients
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.
Instructions
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!
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!
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.
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!
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.
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.
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!
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.
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.
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!
Notes
- 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.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American