Savory Breakfast Squares
These savory breakfast squares require only 6 ingredients, are easy to make, and so so delicious! Flaky puff pastry layered with smoky bacon and a jammy egg right in the center. These make for an exceptional brunch addition you’ll want to make over and over again!
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When in need of an easy, quick, and totally delicious breakfast, this is the go-to. These simple ingredients elevate the entire breakfast experience when they are arranged with a little bit of intentionality.
Why you’ll love these breakfast squares:
- Easy to Make: While they look gourmet, these breakfast squares are incredibly simple to prepare with a few simple ingredients. I’ve been making them for years and never get tired of these!
- Versatile: You can easily modify the toppings or ingredients. Add cheese or herbs on top. Or even sautéed vegetables under the egg as a base to make them more veggie forward.
- Impressive Presentation: These little squares look beautiful when plated, making them ideal for entertaining or serving guests. I love making these when we have guests visiting in town.
- Perfect Balance of Flavors: The crispy smoky bacon, soft jammy eggs, and buttery puff pastry come together beautifully to create the perfect breakfast bite, not to mention, these will keep you full all morning long.
To Make These Savory Breakfast Squares..
Start with your choice of puff pastry. I use fillo factory or pepperridge farm brand. They both have a great puff pastry product. I defrost 1 sheet of puff pastry at room temperature for 50-60 minutes. Typically, a box has 2 sheets. I save the other sheet for another time since I am only making 4 squares. If you are doubling the recipe to make for 6-8 people, use both sheets of puff pastry.
Once the puff pastry is defrosted, it is cut in half, horizontally and vertically. Then the edges are scored (this will help the puff pastry to rise while baking) and the squares are arranged on a parchment lined baking sheet.
Then, the bacon is cut in half and arranged as an X on the puff pasties. The edges are brushed with an egg wash right before the first baking session. The second baking session is with the eggs, this will achieve that perfectly golden jammy/runny yolk that I love so much.
When the squares come out of the oven from the first bake, the edges will have risen and sometimes the center too. The center will require to be pushed down to create an indentation for the egg. Once the egg is placed into the center of the squares, then we do the second baking session.
Breaking up the baking into two separate sessions will help achieve the perfectly golden & crisp puff pastry along with a jammy and slightly runny yolk. If you’d like the egg yolk to be completely cooked, skip the two separate baking sessions and stick to one. Place the eggs immediately after brushing on the egg wash and do one baking session for 18-20 minutes, until egg is fully cooked.
Finally, garnish the puff pastry squares with chives and serve immediately!
Tips and Variations:
- Cheese Lovers: Add a sprinkle of cheese on top of the eggs before baking for an extra creamy bite. Cheddar, Gruyère, or Swiss all work beautifully.
- Vegetarian Version: Skip the bacon and load up the squares with sautéed spinach, mushrooms, or sun-dried tomatoes for a veggie-packed breakfast.
- Add Heat: If you like a bit of spice, drizzle some hot sauce or add a few red pepper flakes on top of the eggs before baking.
If you’re one heck of a brunch person like me, be sure to check these out!:
Triple Berry Cream Cheese Puff Pastry Tarts
Caramel Apple Crisp Overnight French Toast
Roasted Strawberry Whipped Ricotta Toast
Breakfast Hash Brown And Egg Skillet
Berry Ricotta Overnight French Toast
If you make these Savory Breakfast Squares, be sure to leave a comment and/or give this recipe a rating! I’d love to hear what you think about it, or better yet, see what you’re cooking! Tag me, @fettysfoodblog with your creation.
Savory Breakfast Squares
Ingredients
- 1 sheet puff pastry, defrosted at room temperature for 50 minutes
- 4 bacon strips, cut in half
- 5 eggs
- ¼ teaspoon kosher salt
- 1 tablespoon chopped chives, for garnish
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper, set aside.
- Lay out the puff pastry sheet on a clean surface. Give the puff pastry a gentle roll with a rolling pin to even it out.
- Cut in half, horizontally and vertically, to create 4 squares. To score the pastry dough, use a knife to cut a shallow ½-inch border along the edges of each square, making sure to not cut all the way through. This will help the edges rise when baking. Transfer the squares onto the baking sheet, about 1 inch apart from each other.
- Lay bacon strips onto puff pastry squares to resemble an X.
- Whisk together 1 egg and 1 tablespoon of water to create an egg wash. Brush the edges of the puff pastry squares with the egg wash.
- Place into the oven and bake for 10 minutes. (This is the first bake)
- Using the back of a spoon, push down onto the center of the squares to make a slight indentation. This will help the eggs stay in the center.
- Carefully crack 1 egg into the center of each square. It's okay if some of the egg white oozes to the side. Sprinkle with salt. Place back into oven and bake for 10 more minutes, or until edges of puff pastry are golden and crisp. With a 10 minutes bake time, the egg yolk should be slightly runny. (If you'd like the egg yolk to be completely cooked, skip the two separate baking sessions and stick to one. Place the eggs immediately after brushing on the egg wash and bake for 18-20 minutes until egg is fully cooked.)
- Garnish with chives and serve.
