Breakfast Omelette Egg Cups are a wonderful breakfast or brunch option that can be customized in any number of ways and are ready in less than 20 minutes! You need to make these for your Mother’s Day brunch!
In my version of these Breakfast Omelette Egg Cups, I have included eggs, yellow onion, green bell peppers, a medley of grape and cherry tomatoes, Italian parsley, shredded Mexican 4-cheese blend, and shaved Parmesan along with the required puff pastry – plus a little chopped Italian parsley to garnish.
I love, love, love puff pastry and all the wonderful things you can make with it. It’s really the perfect “vehicle” for many meal options. For example, I recently made these Chicken Cheese and Veggie Puff Pastry Parcels and for something sweet, I made this yummy Easy Cherry Pie with Puff Pastry Crust.
Make sure your puff pastry is fully defrosted before you work with it, an easy way to do this is just transfer it into the refrigerator a day ahead of when you want to use it so that you don’t forget about it.
Breakfast Omelette Egg Cups Recipe
These Breakfast Omelette Egg Cups can be customized with egg whites, your favorite veggies, and your preferred cheese. You can add ham, red kidney beans, or bacon to make them more savory if you like.
These are a great option for an Easter or Mother’s Day brunch or any kind of springtime gathering. You can serve them individually or have them all on a tray. I used 1/2 cup oven-safe ramekin containers to bake the Breakfast Omelette Egg Cups in, but you can also use a standard (about 1/2 cup size) cupcake tin to bake them in.
If you are having a gathering, you could also set up all the ingredients and have people mix their own to their liking in an individual bowl. They only take 15 minutes to bake so people won’t have to wait long.
These are also nice because you can make them ahead and have them ready for breakfast the next day. These omelette cups would be perfect if you work out of the home and want a fast breakfast option in the morning. I would suggest storing them in an airtight container overnight in the refrigerator and reheat in the microwave to get them heated through (make sure the container is microwave safe) and you could toast them just a bit to get the puff pastry crispy again.
Breakfast Omelette Egg Cups
For the baking time, defer to the time that it says on the individual brand’s package, 15 minutes at 400ºF always works for me. Make sure to have the cups positioned in the middle of the oven for even baking. As they are close to being done, keep an eye on them so the delicate puff pastry does not burn.
I know you and your family will love these fully customizable Breakfast Omelette Egg Cups! What flavors would you add for yours?
- 1 sheet of puff pastry, completely thawed and cut into 6 equal rectangles
- Butter or cooking oil spray for greasing baking container(s)
- 6 eggs, lightly beaten
- 1/2 green bell pepper, chopped (about 1/2 cup)
- 1/2 cup sliced cherry or grape tomatoes
- 1/4 cup yellow or red onion, chopped
- 3/4 cup shredded cheese blend
- 1/4 cup shaved Parmesan cheese for topping
- 1-2 tablespoons Italian parsley, chopped, for garnishing
- Salt and pepper to taste
- Preheat oven to 400ºF.
- Lightly grease the 1/2-cup ramekin containers or a 6-cup muffin tin and set aside.
- Cut the puff pastry sheet evenly into rectangles.
- Whisk 6 eggs together, add peppers, tomatoes, onion, shredded cheese. Optional: At this point, you can add a couple pinches of kosher salt and 1/4 teaspoon fresh ground pepper.
- Pour evenly into the puff pastry or use a 1/2 cup measure to scoop the mixture. Add the shaved Parmesan evenly on top of the egg cups.
- Bake on a foil-lined sheet pan on the center rack for 15 minutes (adjust according to brand of puff pastry you use). Pay attention as they are getting close to being done so the delicate puff pastry doesn't burn. The pastry should be golden brown and the egg should have puffed up during baking.
- Add Italian parsley and more shaved Parmesan, if you chose, to garnish before serving. Salt and pepper to taste. Enjoy!
Home Chef Tips: You can make these in 1/2 cup oven-safe ramekin containers which can be used for serving or standard muffin tins which is great for making a lot if you are doubling or tripling the recipe for a larger gathering. You can customize this recipe by adding your favorite ingredients, favorite type of cheese, or bacon or ham. Make sure your puff pastry is fully defrosted before you work with it, an easy way to do this is just transfer it into the refrigerator a day ahead of when you want to use it so that you don't forget about it if you leave it out on the counter to defrost (more chance of it going bad that way).
We hope you enjoy these Breakfast Omelette Egg Cups from SoFabFood Contributor, Sara from Life’s Little Sweets, as much as we do. If you love this recipe, you can find more like it by visiting our Breakfast Section. For daily recipe inspiration, like us on Facebook and follow us on Pinterest. Enjoy!