These puff pastry breakfast tarts are a fun and delicious twist on a classic bacon and egg breakfast! Flaky pieces of puff pastry are topped with crispy bacon and a perfectly cooked jammy egg. Finish with fresh chives and you have a simple yet impressive weekend breakfast or Sunday brunch.
Breakfast is undoubtedly the most important meal of the day if you ask me. Whether you’re team sweet or savoury, there are so many delicious dairy free breakfast ideas to choose from!
My go-to at the moment is always eggs. I am just not getting sick of them! I can eat them every single day and I will always feel satisfied and I genuinely am always looking forward to it.
But sometimes, maybe it’s a special occasion, or you have friends or family over, but it can be nice to have a little bit of an elevated situation for breakfast, and this is a recipe for those times.
I’ve been making a variation of these breakfast tarts literally for years. They started when I was out of bread but still wanted to have my eggs. So I used puff pastry instead! You can customise them and get creative with the toppings as you like, but honestly this simple way is my favourite.
Give this one a try and find out why I will always choose breakfast at home over a cafe!
Key Ingredients
These puff pastry breakfast tarts are made with a few simple ingredients that you may even have on hand, to give you a bakery style pastry with very minimal effort.
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Puff pastry – most puff pastry brands at the supermarket are dairy free but do make sure to check the label to be sure.
- Bacon – any works here, middle, shortcut or streaky – just pick your favourite!
- Eggs – we need 4 whole eggs for the tarts and 1 egg for an egg wash to ensure the pastry bakes nice and golden and flaky. If you don’t want to do the egg wash, you can also brush them with a little plant-based milk instead.
- Sesame seeds – I used a combination of black and white sesame seeds for crunch, but everything bagel seasoning would be so good here if you have it!
- Dairy free cheese – If I have it i’ll use it as it adds extra flavour but don’t stress if you don’t, these will still be super delish!
- Fresh chives – everything is better with a chive sprinkle! The mild oniony flavour works so well with the bacon and egg but feel free to use any chopped herb for a little freshness.
🧀 Say Cheese! If you’re not completely dairy free, but rather lactose intolerant, you can use any lactose free cheese in these. Gruyère (in particular Le Gruyère AOP) is naturally lactose free and super delicious in these tarts.
You’ll Also Love: Bacon and Egg Rolls
Step-By-Step Instructions
Step 1: Start by cooking the bacon under the grill/broiler or in a frying pan until your desired crispiness, then chop into pieces and set aside.
Step 2: Cut the puff pastry sheet into 4 equal squares and place them on a baking tray. Score a border around the edges of each square and prick the middles all over with a fork. Brush beaten egg over each pastry square, then sprinkle sesame seeds around the edges.
Step 3: Pop the tray into the oven and bake for 15 minutes, or until lightly golden brown. Remove and use the back of a fork to gently press down the centre of each tart to create a flat base.
Step 4: Scatter the dairy free cheese and chopped bacon over each tart, leaving a small indent in the centre for the egg.
Step 5: Crack each remaining egg individually into a small bowl, then carefully slide one onto the centre of each tart.
Step 6: Return the tray to the oven and bake for a further 8–10 minutes, or until the eggs are cooked to your liking. Scatter over the chopped chives and season with salt and pepper to serve.
👉Tip! Cracking your eggs into a small bowl before sliding them onto the tart gives you much more control over placement and helps avoid any unwanted shell. Don’t stress if a yolk does break though, they’ll still taste absolutely delicious!
Serving Suggestion: You can serve these egg and bacon pastries on their own or with a side of salad leaves. You can also whip up an iced strawberry matcha for the full café experience!
Storage Instructions
These are best enjoyed freshly baked, especially if you like the slightly runny, jammy egg yolk.
However if you do have leftovers, you can store them in the fridge for up to 3 days. Reheat in the oven or air fryer until warmed through or they are actually pretty good cold!
Recipe FAQs
You can defrost sheets of pastry in the fridge overnight, but I find a few minutes on the bench is fine. You want to always be working with cold pastry however so I recommend putting the sheets back in the fridge anytime they get too warm as they can be difficult to work with and easily tear.
Yes you can! Simply swap the bacon for cooked mushrooms, onions, and/or capsicum/bell peppers.
Yes, you can simply swap the puff pastry for a gluten free puff pastry which is generally available at most supermarkets.
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
More Savoury Breakfast Recipes:
Sausage and Egg Smash Tacos
Smashed Avocado on Toast
Breakfast Potatoes with Asparagus and Egg
Smoked Salmon Bagels
Puff Pastry Breakfast Tarts
Equipment
Ingredients
- 4 rashers bacon
- 1 sheet puff pastry thawed
- 5 eggs
- 1 tablespoon sesame seeds or everything bagel seasoning
- ½ cup dairy free cheese optional
- Fresh chives to garnish
- Salt and pepper to taste
Instructions
- Cook the bacon to your desired crispiness, then chop into pieces and set aside. You can do this by placing the bacon on a baking tray under the grill/broiler for about 10 minutes, or until crispy. Alternatively, cook in a frying pan.
- Preheat your oven to 200°C (400°F) and line a large baking tray with baking paper. Cut the puff pastry into 4 equal squares and arrange on the prepared baking tray. Score a border around the edges of each square, then prick the middle all over with a fork. Crack one egg into a small bowl and beat well, then brush the beaten egg over each pastry square. Sprinkle the sesame seeds or everything bagel seasoning around the edges.
- Bake for 15 minutes, or until lightly golden brown. Remove from the oven and use the back of a fork to gently press down the middle of each tart to create a flat base.
- Scatter the dairy free cheese and chopped bacon over each tart, leaving a small indent in the centre for the egg. Crack the remaining eggs one at a time into a small bowl, then gently slide one onto the centre of each tart.
- Return the tray to the oven and bake for a further 8–10 minutes, or until the eggs are cooked to your liking.
- Finish with chopped chives and a season of salt and pepper. Serve straight away while the pastry is still flaky and warm.
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
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