3-Ingredient Savory Breakfast Puffs Recipe

It's easy to get into a breakfast rut, whether it's having milk and cereal, fried eggs and toast, or the same chia pudding. That's exactly the issue Catherine Brookes, the recipe developer behind Blue Sky Eating, was dealing with when she stumbled upon the idea for a three-ingredient savory breakfast puffs recipe.

"I tend to have the same breakfasts again and again, and this was something a bit different to try," she says. "[It's] such a simple combination of ingredients, and it turned out great!" This is not a drill: Get excited, because breakfast is about to be much more fun.

The recipe begins with store-bought puff pastry, which is brushed with egg wash and then baked until crispy and golden. A small square is cut out of the middle, into which an egg is cracked. Topped with some grated cheddar cheese, the puff is baked until the egg is jammy, and the cheese is melted and bubbly. It's easy enough for a weekday morning, and it's quite simply impossible to resist. This is sure to be a breakfast favorite at your house.

Making this three-ingredient savory breakfast puffs recipe could not be any easier. All you need is puff pastry, eggs, and grated cheese. Brookes likes using cheddar for these puffs, but you could also use any similar grated cheese, from pepper jack to manchego to swiss. Anything that will melt nicely in the oven will do, so choose your favorite, and run with it!

For the puff pastry itself, Brookes recommends refrigerated puff pastry rather than frozen. The ready-rolled dough will make these puffs a total breeze to pull together first thing in the morning whether you're in a rush or simply want to kick back and relax — no thawing required.

To begin preparing this three-ingredient breakfast puffs recipe, preheat the oven to 395 F. While it heats up, line two baking sheets with parchment paper, and unroll both pastry sheets. Carefully lay one sheet directly on top of the other. Essentially, you're creating a double layer of pastry that will bake into one taller puff.

Slice the stacked pastry into six even rectangles, dividing them between the lined baking sheets. Crack one of the eggs and beat it, brushing the resulting egg wash all over each pastry rectangle. Slip the pans into the oven, and bake the pastry for 15 minutes, or until puffy and golden brown.

Once the pastry is baked, allow it to cool for 10 minutes. Next, slice a square hole in the middle of each pastry rectangle. This will create a little vessel into which you can layer the egg and cheese. Take care to cut only through the top layer of pastry — you don't want your egg to run out!

"It should be very easy to only cut through the first, as there tends to be quite a big gap between the two layers," says Brookes. "I found that a small, sharp, serrated knife worked best for cutting in a straight line."

Once you have cut a hole into the pastry, it's time to fill it. First, sprinkle a layer of cheese into each hole, and then crack in a whole egg. "It can be helpful to crack the egg into a small bowl first, and then carefully tip it into the pastry hole," counsels Brookes.

Next, add another sprinkling of cheese on top, and then bake for another 15 minutes, or until the egg whites are set but the yolk is still jammy. Your three-ingredient savory breakfast puffs are finally ready to serve! Garnish them with fresh herbs, salt, and pepper, if desired, and enjoy while they're hot.

Not only is this recipe a quick breakfast alternative, but it's also a great meal option when you have weekend guests. It will be an instant family and friend favorite.