Ham and Greens Puff Pastry Egg Cups

Hello, it’s great to see you today. Egg cups are such a great meal prep item, they’re also perfect if you’re hosting a brunch. Today I have an easy recipe for Ham and Greens Puff Pastry Egg Cups. I love having a dozen of these on hand because not only are they are perfect grab and go breakfast, they’re great to have along side a salad or soup, as that little something extra. This recipe is simple and pretty quick, so let’s get to it.

Let your puff pastry sheet sit out for about 45 minutes to defrost and preheat the oven to 400 degrees F. While you’re waiting on that, we can make the filling.

Ham and Greens Filling

We have cooked ham, cut into 1/2-inch slices (equaling about 1 cup); about 1/4 of a small red onion, diced fine; and about 3 ounces (half of a 5 ounce bag) of baby kale. Then for the cups, we have about 1/2 cup of grated Gruyere cheese, I will use 7 large eggs, and we have the sheet of puff pastry.

Sauté the onion in about 1 tablespoon of olive oil, set over medium heat. When the onions soften a little add the ham to the skillet and stir occasionally. Sauté the onion and ham slices until the ham gets a little browning.

Then add the kale. Stir to combine and let the kale wilt, then cut the heat and let the mixture cool. Now you can beat the eggs in a large measuring cup or batter bowl. Sprinkle a pinch of white pepper in the eggs and whisk to combine.

Puff Pastry Cups

When your puff dough is defrosted but still cold, roll it out a bit on a lightly floured surface and use a bench scraper to map out where you’ll cut the dough. I want 12 squares of puff pastry. Each square needs to be about 4-inches. We can roll each square a little more as we go if needed, but try to roll out your dough large enough to get 12, 4-inch squares.

Once you make the cuts, lay each square in the muffin tin cups. Gently press the pastry dough into the bottoms and sides so that there aren’t any gaps or air pockets.

Assembling the Ham and Greens Puff Pastry Egg Cups

Place a small pinch of grated Gruyere into each pastry cup. Then, top the Gruyere with about 1 to 1.5 tablespoons of the ham and greens mixture. Carefully pour the beaten eggs into each cup, the egg should come up about 3/4 of the way to the top of the cup.

Top each egg-filled cup with more Gruyere cheese.

Place the muffin tin on a sheet tray and slide the tray with the muffin tin into the preheated oven. Bake for 15-20 minutes, until the Ham and Greens Puff Pastry Egg Cups are puffed and golden.

Let the egg cups cool a little and then you can transfer them to a wire rack. Serve these hot, warm, or cold. If these Ham and Greens Puff Pastry Egg Cups are not destined for your brunch spread, wait until they are completely cool and then store them in an airtight container in the fridge.

I do hope you give these Ham and Greens Puff Pastry Egg Cups a try. It’s a great recipe to have in your back pocket as spring brunches and holiday hosting springs back into action. Another one of my favorite savory pastries is Turkey Taleggio Tomato and Thyme Savory Danishes. Give it a try, if you’re so inclined! Have a great day, take care and be well. xo Kelly

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Ham and Greens Puff Pastry Egg Cups

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Breakfast, Brunch, Snack, Side Dish – American

By Kelly Djalali – Serves: Makes 12 Egg Cups

Prep Time: 20 Minutes – Cooking Time: 15-20 Minutes – Total Time: ~40 Minutes

Savory pastry egg cups with ham, onion, kale and Gruyere cheese, baked in puff pastry. Ham and Greens Puff Pastry Egg Cups!

Ingredients

• 1 tbsp. Olive Oil
• 1/4 Small Red Onion, diced fine (about 1/4 cup)
• Cooked Ham, sliced into 1-inch pieces (about 1 cup)
• 3 oz. Baby Kale
• 6-7 Large Eggs
• Pinch of White Pepper
• 1 Frozen Puff Pastry Sheet, defrosted
• 1/2 cup Grated Gruyere Cheese

Instructions

1

Let your frozen puff pastry sheet sit out for about 45 minutes to defrost and preheat the oven to 400 degrees F.

2

Sauté the onion in about 1 tablespoon of olive oil, set over medium heat. When the onions soften a little add the ham to the skillet and stir occasionally. Sauté the onion and ham slices until the ham gets a little browning.

3

Then add the kale. Stir to combine and let the kale wilt, then cut the heat and let the mixture cool.

4

Beat the eggs in a large measuring cup or batter bowl. Sprinkle a pinch of white pepper in the eggs and whisk to combine.

5

When your puff dough is defrosted but still cold, roll it out on a lightly floured surface and use a bench scraper to map out where you'll cut the dough. Each square needs to be about 4-inches. We can roll each square a little more as we go if needed, but try to roll out your dough large enough to get 12, 4-inch squares.

6

Once you make the cuts, lay each square in the muffin tin cups. Gently press the pastry dough into the bottoms and sides so that there aren't any gaps or air pockets.

7

Place a small pinch of grated Gruyere into each pastry cup. Then, top the Gruyere with about 1 to 1.5 tablespoons of the ham and greens mixture. Carefully pour the beaten eggs into each cup, the egg should come up about 3/4 of the way to the top of the cup.

8

Top each egg-filled cup with more Gruyere cheese.

9

Place the muffin tin on a sheet tray and slide the tray with the muffin tin into the preheated oven. Bake for 15-20 minutes, until the Ham and Greens Puff Pastry Egg Cups are puffed and golden.

10

Let the egg cups cool a little and then you can transfer them to a wire rack. Serve these hot, warm, or cold. If these Ham and Greens Puff Pastry Egg Cups are not destined for your brunch spread, wait until they are completely cool and then store them in an airtight container in the fridge.

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