Italian Breakfast Muffins:
Homemade Puff Pastry Dough, chilled
7 eggs
1/2 cup milk
1/4 cup chives, finely chopped (or scallions)
1/2 cup cherry tomatoes, seeded and finely chopped (slice in half to seed them with a spoon, then chop them up)
1/2 cup fresh mozzarella, cubed into small pieces
5 strips of cooked crispy bacon, crumbled (you can add finely chopped Italian sausage instead, or both)
1/4 cup basil leaves, finely chopped
1 tsp sea salt
1 tsp pepper
Preheat your oven to 375 degrees. Flour the insides of a muffin pan and set aside.
First, make your homemade puff pastry dough and place it into the freezer while you are combining the egg mixture (about ten minutes). If you are using frozen puff pastry dough, make sure you defrost it an hour of so prior to making your breakfast muffins.
Pastry Dough:
Cut your homemade pastry dough in half. Set one half aside and wrap the other half back up in the plastic wrap to use for another time and place in the freezer. Roll out the chilled puff pastry dough on a floured flat surface (thinly). Using a pizza cutter, slice into 12 2x2 squares. Grab a muffin pan
and stretch and form each square into the bottom of each muffin holder.
Egg Mixture:
In a mixing bowl whisk together the eggs, turkey bacon, mozzarella, chives, cherry tomatoes, basil, salt, pepper, and milk. Pour the mixture into each pastry lined muffin holder (about 3/4 the way to the top, they will expand in the oven).
Place the muffin pan into the oven and bake for 20-25 minutes, or until the center in cooked through and the tops have lightly browned. Check the center with a toothpick, if it comes out clean they are done (or carefully giggle the pan to see if the middle is still liquidy). Once they are done, remove them from the oven and let them rest for about ten minutes before removing them from the muffin pan. Serve them warm on a nice serving platter.
Homemade Puff Pastry Dough, chilled
7 eggs
1/2 cup milk
1/4 cup chives, finely chopped (or scallions)
1/2 cup cherry tomatoes, seeded and finely chopped (slice in half to seed them with a spoon, then chop them up)
1/2 cup fresh mozzarella, cubed into small pieces
5 strips of cooked crispy bacon, crumbled (you can add finely chopped Italian sausage instead, or both)
1/4 cup basil leaves, finely chopped
1 tsp sea salt
1 tsp pepper
Preheat your oven to 375 degrees. Flour the insides of a muffin pan and set aside.
First, make your homemade puff pastry dough and place it into the freezer while you are combining the egg mixture (about ten minutes). If you are using frozen puff pastry dough, make sure you defrost it an hour of so prior to making your breakfast muffins.
Pastry Dough:
Cut your homemade pastry dough in half. Set one half aside and wrap the other half back up in the plastic wrap to use for another time and place in the freezer. Roll out the chilled puff pastry dough on a floured flat surface (thinly). Using a pizza cutter, slice into 12 2x2 squares. Grab a muffin pan
and stretch and form each square into the bottom of each muffin holder.Egg Mixture:
In a mixing bowl whisk together the eggs, turkey bacon, mozzarella, chives, cherry tomatoes, basil, salt, pepper, and milk. Pour the mixture into each pastry lined muffin holder (about 3/4 the way to the top, they will expand in the oven).
Place the muffin pan into the oven and bake for 20-25 minutes, or until the center in cooked through and the tops have lightly browned. Check the center with a toothpick, if it comes out clean they are done (or carefully giggle the pan to see if the middle is still liquidy). Once they are done, remove them from the oven and let them rest for about ten minutes before removing them from the muffin pan. Serve them warm on a nice serving platter.
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