Pear Ginger Baked Oatmeal
Ripe pear, fresh ginger and cinnamon bake with rolled oats into six soft breakfast portions. Cool the pan briefly before cutting, then refrigerate extras for another morning.
Breakfast · Baking
Puff Pastry Breakfast Cups
Flaky pastry filled with peppers, bacon, cheddar, and an egg. A good reason to make a slow morning of it.
About 1 hr6 servings
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Ingredients at original yield
- 2 sheets puff pastry
- ¼ cup water
- 6 eggs
- Egg wash, for brushing
- 1 tbsp olive oil
- 1 orange bell pepper, diced
- 1 red bell pepper, diced
- 1 tsp salt
- 1 tsp black pepper, divided
- 8 strips cooked bacon, finely diced
- 1 cup shredded cheddar
- ¼ cup fresh chives, chopped
How to make Puff Pastry Breakfast Cups
Timing details
Allow about 1 hour. The original lists 45 minutes total, but its method includes two 20-minute bakes.
- 01
Heat the oven to 350°F (180°C). Cut the pastry into roughly 2½-inch squares. Lightly wet a square and stack another on top; repeat.
- 02
Arrange the stacked pastry on a baking sheet with space between each. Brush with egg wash and bake for about 20 minutes, until lightly golden. Let cool.
- 03
Cook peppers in olive oil with salt and pepper for about 8 minutes.
- 04
Cut a rectangle in each pastry centre and gently press it down. Fill with bacon, cheddar and peppers, then crack an egg into the well.
- 05
Bake for another 20 minutes, until the whites are set. Finish with chives and pepper.
Cooking & storage
Use the recipe’s specific storage directions when provided. Read the food storage guide for chilling and reheating food, and the measures guide before changing portions or ingredients.
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