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Square picture of a white plate filled with a slice of egg and ham puff pastry with a full pastry in background.

Ham Egg and Cheese Puff Pastry Breakfast

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.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 444kcal
Author Katie


  • Stove Top
  • Baking Sheet
  • Mixing Bowl
  • Oven


  • 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


  • 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.


  • 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.


Serving: 1g | Calories: 444kcal | Carbohydrates: 20g | Protein: 20g | Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 240mg | Sodium: 620mg | Potassium: 220mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1122IU | Vitamin C: 12mg | Calcium: 179mg | Iron: 2mg