My easy 8-ingredient recipe for Ham Egg and Cheese Puff Pastry Breakfast combines leftover cooked ham, shredded cheddar cheese, and fluffy scrambled eggs all wrapped in a sheet of puff pastry and baked until golden brown. This delicious and easy to make breakfast comes together in 40 minutes tops.
What do you do when you have leftover holiday ham and guest in your house? Make my recipe for Ham Egg and Cheese Puff Pastry Breakfast for everyone to enjoy for breakfast the next day. It feeds up to 6 adults and uses up one cup of leftover ham. I love using puff pastry, but most of the time I forget that you can uses it to make breakfast pastries.
You can fill puff pastry with just about anything–that’s what is so great about it. This versatile ingredient is one that I always keep in their freezer. I like to keep breakfast simple when entertaining guest. I want to spend more time with my guest than in my kitchen. So making this ham, egg, and cheddar cheese breakfast pastry fits the bill. I don’t count the thawing the puff pastry in my prep time for this recipe. Because your not actively prepping the pastry, so just a heads up. By the time your oven preheats you should almost be done filling and folding your breakfast pastry. Don’t forget to make some breakfast potatoes and bacon to go along with it.
Table of contents
Why This Recipe Works
This Breakfast Puff Pastry comes together in just 40 minutes!
Great way to use up leftover ham.
Make a fancy no-fuss puff pastry for breakfast or brunch entertaining.
Ingredients
- Puff Pastry – 1 sheet of puff pastry thawed.
- Dairy – You will need both heavy cream and butter for this recipe.
- Eggs – This recipe requires 7 eggs. 6 to be scrambled and one to be used as egg wash.
- Seasoning – Salt, pepper, and dried chives.
- Ham – Cooked diced ham — perfect way to use up the leftovers from the holiday. If you don’t have leftover holiday ham you could use deli ham (thicker sliced) and cube.
- Cheese – 1 cup of your favorite cheese. I like to use shredded cheddar.
How to Make Puff Pastry Breakfast
Oven – Preheat oven to 400 degrees Fahrenheit.
Scramble Eggs – While oven preheats make the scrambled eggs. Whisk together 6 eggs with chives, heavy cream and salt and pepper to taste in a large bowl until frothy (about 1 minute). Preheat a medium 8-inch frying pan and melt unsalted butter on low setting. Pour the eggs into the frying pan. Moving frequently scraping off the sides and bottom until the eggs are fluffy and thick and no liquid appears. Remove from the heat.
Puff Pastry – Roll out the puff pastry on a parchment-lined baking sheet. Make sure to spray the parchment paper with cooking spray.
Fill – Place the scrambled eggs in the center of the puff pastry. Then top with diced ham and shredded cheddar.
Folding the Puff Pastry – Fold the top end of the puff pastry into the eggs and then using the parchment paper fold the right side on top of the cheddar cheese stretching and pulling the puff pastry as much as possible to the other side. Fold the bottom end over, and then repeat by stretching and folding the left side over to the other side of the puff pastry. You can then try to even out the mixture if it looks to bulky in the middle.
Egg wash – Beat the remaining one egg in a bowl. Using a silicone brush, brush on the egg wash. Sprinkle additional salt and cracked black pepper on to the top of the egg washed puff pastry. Using a sharp knife, cut 5 slits into the pastry about 1-inch apart.
Bake – Bake in the oven and bake for 25-30 minutes or until golden brown and puff pastry is cooked through.
Slice – Let the breakfast puff pastry rest for 5 minutes and then slice into 6 pieces. Divide among plates, and enjoy immediately.
FAQs
Here are a few of the frequently asked questions people have when making my ham and cheese puff pastry.
If you want the deep golden brown color I highly recommend making an egg wash (beating one egg) and “painting” the egg wash on to the top of the puff pastry using a silicone brush. I prefer a silicone brush since the bristles do not easily break off.
My recipe has 444 calories per slice. You typically only need to eat one slice to fill you. There are 20grams of carbohydrates, 20g of protein and 32grams of fat. Of course, calories could vary depending on what ingredients you use. Always double check using a calorie calculator and/or advising with a dietician.
For this recipe, I feel it works best to wrap the filling in the puff pastry. However, you can make this more of a puff pastry breakfast pizza and pr-bake the puff pastry flat (poking holes in the bottom for maximum cooking) then topping with these ingredients.
Yes, if you prefer to mix in the ham and cheese into the scrambled eggs you can do that prior to placing on the puff pastry. I would advise to cook the eggs first, then add the rest to the frying pan just before stuffing.
There are three ways to thaw puff pastry.
1. Refrigerator – You can thaw the puff pastry the night before in the refrigerator.
2. Counter – Simply place the puff pastry on the countertop in a damp cloth wrapped around it. Let it sit out on the counter an hour before cooking with.
3. Microwave – I have never done this method, but the directions are on the box on how to thaw in the microwave.
Tips & Tricks
- Thawing Puff Pastry – Make sure you plan time to thaw your puff pastry. Either the night before in the refrigerator, on the counter the same day, or on defrost in the microwave.
- Toppings – You can add sauteed vegetables like onions, bell peppers, or mushrooms to the egg mixture before folding in.
- Braided Bread – Instead of folding the puff pastry you can make a braid instead. Simply cut 1-inch slits on each side of the rectangular puff pastry AFTER placing the filling in the middle. Cut a diagonal slit on each of the corner for easy folding. Fold the top and bottom over the egg mixture. Then begin stretching and pulling each side, alternating like a braid until you have used all the pieces. Egg wash and salt and pepper on top (no need to cut slits in the puff pastry since it will have the slits already in from the braid). Bake according to instructions.
- Slits – Make sure you don’t skip making a few slits in the puff pastry if you make the pastry the way I have listed. The ingredients inside need to be able to “breath” while cooking.
- Storing Leftovers – Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat – To reheat the breakfast puff pastry, place on a parchment lined baking sheet in the oven at 350 degrees Fahrenheit for 10 minutes.
Puff Pastry Recipes
If you love puff pastry like I do here are a few other puff pastry recipes you need to try!
If your entertaining this holiday season, or simply want a way to use up leftover ham I highly suggest you give my recipe for ham, egg, and cheddar cheese breakfast pastry a try. Your family and friends will love you and be begging for the recipe (so send them my way)!
If you make this Puff Pastry Breakfast recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
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Ham Egg and Cheese Puff Pastry Breakfast
Equipment
- Stove Top
- Baking Sheet
- Mixing Bowl
- Oven
Ingredients
- 1 sheet puff pastry thawed
- 1 tablespoon unsalted butter
- 7 eggs
- 1 teaspoon dried chives
- 1 tablespoon heavy cream
- salt and pepper to taste
- 1-½ cups cooked ham diced
- 1 cup cheddar cheese shredded
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- While oven preheats make the scrambled eggs. Whisk together 6 eggs with chives, heavy cream and salt and pepper to taste in a large bowl until frothy (about 1 minute). Preheat a medium 8-inch frying pan and melt unsalted butter on low setting. Pour the eggs into the frying pan. Moving frequently scraping off the sides and bottom until the eggs are fluffy and thick and no liquid appears. Remove from the heat.
- Roll out the puff pastry on a parchment-lined baking sheet. Make sure to spray the parchment paper with cooking spray. Place the scrambled eggs in the center of the puff pastry. Then top with diced ham and shredded cheddar.
- Fold the top end of the puff pastry into the eggs and then using the parchment paper fold the right side on top of the cheddar cheese stretching and pulling the puff pastry as much as possible to the other side. Fold the bottom end over, and then repeat by stretching and folding the left side over to the other side of the puff pastry. You can then try to even out the mixture if it looks to bulky in the middle.
- Beat the remaining one egg in a bowl. Using a silicone brush, brush on the egg wash. Sprinkle additional salt and cracked black pepper on to the top of the egg washed puff pastry. Using a sharp knife, cut 5 slits into the pastry about 1-inch apart.
- Bake in the oven and bake for 25-30 minutes or until golden brown and puff pastry is cooked through.
- Let the breakfast puff pastry rest for 5 minutes and then slice into 6 pieces. Divide among plates, and enjoy immediately.
Notes
- Thawing Puff Pastry – Make sure you plan time to thaw your puff pastry. Either the night before in the refrigerator, on the counter the same day, or on defrost in the microwave.
- Mixing – If you prefer to mix in the ham and cheese into the scrambled eggs you can do that prior to placing on the puff pastry.
- Toppings – You can add sauteed vegetables like onions, bell peppers, or mushrooms to the egg mixture before folding in.
- Braided Bread – Instead of folding the puff pastry you can make a braid instead. Simply cut 1-inch slits on each side of the rectangular puff pastry AFTER placing the filling in the middle. Cut a diagonal slit on each of the corner for easy folding. Fold the top and bottom over the egg mixture. Then begin stretching and pulling each side, alternating like a braid until you have used all the pieces. Egg wash and salt and pepper on top (no need to cut slits in the puff pastry since it will have the slits already in from the braid). Bake according to instructions.
- Storing Leftovers – Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat – To reheat the breakfast puff pastry, place on a parchment lined baking sheet in the oven at 350 degrees Fahrenheit for 10 minutes.
Nutrition
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Tatiana
I absolutely loved this recipe! So simple and delicious. It tastes and looks much more complex than it really is. I added some paprika to the eggs just to deepen the flavor a little bit, and I used Swiss cheese instead of cheddar. Thanks so much for sharing!
Katie
Tatiana, I couldn’t agree more. It’s much easier than it looks. Thanks for taking the time to leave a review!
Lauren
Made a single (or maybe double) serving of this, swapped cheddar for Gouda since I had it on hand, and it was lovely. Thank you! Great recipe.
Katie
Lauren, this is great to read. I love the cheese swap you made! Thanks for taking the time to leave a comment.
Bette
I want to make this for a bridal brunch. Did you ever use one sheet of pastry on the bottom of a 13×9 pan, fill it, then place a sheet on top? If so, any suggestions? Thank you, Bette
Katie
Hi Bette, I have never tried it that way. If you do the way you are suggesting, make sure you close the ends.
Tiffany
Wonderful breakfast and my girls enjoyed helping me make this!
Katie
Hi Tiffany, thank you so much for taking the time to leave a 5 star comment. I’m so happy your family enjoyed this.
Manjula keerthisinghe
Grreat recipe. Eaay to follow. Thank you.
Katie
Thank you so much for taking the time to leave a 5 star comment!
Carolyn @ Cabot
Thinking ahead to leftovers and how we can incorporate them into a breakfast pastry. So excited to try your recipe!~Carolyn @ Cabot
Katie
Yes! You will love this breakfast pastry!!!
Teri Giese
Agree with you on the versatile puff pastry. Been cooking for a long time and was afraid it would be like too delicate. Like making Baklava with phyllo dough. So not true. Thanks for another way to use it! Happy New Year and hope your Christmas was lovely!!
Katie
Yes— love working with puff pastry and phyllo too!