Ham, Egg and Cheese Breakfast Puffs

Flaky layers of puff pastry surround a traditional breakfast combo of ham, egg and cheese. Scoring a border around the edges of the puff pastry means the sides can rise higher than the center, making room for the filling.



  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  2. Lay the puff pastry out on a lightly floured work surface and gently roll out until the sheet is slightly bigger. Cut the dough into 6 rectangles and transfer to the lined baking sheet.
  3. Using the tip of a paring knife, lightly score a border about ½ inch from the edge of each piece of dough. Prick the dough inside the border all over with a fork (this will keep the inside from puffing up too much during baking).
  4. Cut each slice of ham in half and lay 2 pieces inside the border of each piece of puff pastry (you may have to trim them slightly to make them fit; add any scraps on top). Top with a slice of cheese, trimmed as needed to fit, adding any scraps to the top.
  5. Bake until pastry is puffed and golden, 15 to 18 minutes. Remove from the oven and carefully crack 1 egg inside each border. Return to the oven and continue to bake until eggs are set, about 5 minutes.
  6. Remove from the oven and serve at once.