Spring Puff Pastry Breakfast
A simple, cheesy puff pastry breakfast using leftover Easter ham, asparagus. The perfect flaky puff pastry recipe to serve for Spring and Summer.
Ingredients
- 1 sheet puff pastry thawed
- 3-4 slices Swiss cheese cubed
- 2-3 slices ham cubed
- 3-4 stalks asparagus cuts diagonally
- ¼ cup Monterey Jack cheese shredded
Egg Mixture
- 4 eggs
- ¼ cup half and half or milk
- ½ tsp ground mustard
- pinch salt and pepper
Instructions
- Preheat oven to 400℉. Line an 8x8 baking pan with parchment paper. Set aside.
- Thaw puff pastry sheet. Prep other ingredients while this thaws.
- Cube Swiss cheese and ham. Slice asparagus. Set Aside.
- Make egg mixture. In a medium bowl, add eggs, half and half, ground mustard, salt and pepper. Whisk until fully combined.
- Gently press puff pastry into the parchment lined baking pan. Add layers of ham, cheese, asparagus, and top with some sprinkled Monterey Jack cheese.
- Carefully pour egg mixture on top and transfer to the Air Fryer or oven (1)
- Bake 20-30minutes or until cheese is golden brown and eggs are fully cooked.
- Remove and cut into slices for serving. Enjoy!
Notes
1. Baking time can vary based on the equipment used. I baked this puff pastry in my Breville Air Fryer which cooks quicker than my oven. Adjust bake time until eggs are fully cooked and top becomes golden brown 20-30 minutes.
Tried this recipe?Let us know how it was!