As I said on my Facebook post today, I just couldn’t help myself — this Puff Pastry Ham-and-Egg Muffin recipe looks so delicious that I really had to share it! 😊 It’s not my own creation and I haven’t even made it myself yet — but I will be very soon! The instructions follow — please let me know what you think! For some of us it’ll be another delicious way to use some of that leftover Easter ham … enjoy! 😊
1 sheet puff pastry, thawed
4 large eggs
1/4 cup whole milk
1/2 cup freshly-shredded Gruyère (or white cheddar) cheese
1/4 cup diced red bell pepper
1/4 cup finely-chopped cooked ham (or bacon)
2 tablespoons finely-chopped green onion
Kosher salt, to taste
Freshly-ground black pepper, to taste
1 tablespoon melted butter (for brushing)
Preheat oven to 375°. Grease a muffin tin; set aside. Whisk eggs, milk, cheese, bell pepper, ham, green onion, salt, and pepper in a bowl. Roll out puff pastry and cut into 6 strips; gently twist each strip and coil into a swirl shape. Press swirls into muffin cups to form a nest. Quickly whisk together in a bowl the eggs, milk, cheese, bell pepper, ham, green onion, salt, and pepper. Carefully fill each muffin cup with egg mixture, and brush pastry edges lightly with butter. Bake 18–22 minutes until muffin is puffed and golden, and egg is set. — Makes 6 muffins