A “whole” baked pastry puff shell before top is removed.
Pastry puff shells are baked whole. Simply remove from package, separate along perforations, place on a baking sheet and bake.
DISCLAIMER (NOT SPONSORED): I purchased and used my favorite product to make this recipe. I have not been paid for this mention.
Frozen puff pastry shells on unlined baking sheet.
I did not use parchment paper. The puffs baked to flaky perfection and did not stick to the pan. Easily removed! You may use parchment paper if desired.
“Whole” flaky baked puff pastry shells with tops. They are fresh from the oven, beautiful and golden brown. Top removed from a baked pastry puff shell.
How To Read & Follow A Recipe
Reading a recipe is an important life skill. It starts with knowing how to read a recipe’s ingredients, follow the instructions, prep ingredients, and knowing what equipment to use.
The following tips and strategies will help beginners or experienced cooks create a delicious dish as intended in the recipe.
Start with clean hands and organized kitchen. Wash hands thoroughly. Make sure kitchen and countertops are clean before making a recipe.
Create a relaxing environment. Play favorite music while in the kitchen. I love listening to classical or gospel music.
Read the recipe. Don’t just quickly skim it. Thoroughly read from start to finish. Visualize doing each step which will help you avoid missing a step.
If you see ingredient that you and your family don’t use for whatever reason, use a substitutions or omit the ingredient.
My recipes are packed with helpful tips like shortcuts and serving sizes which save time and help with meal planning.
Pay attention to the order in which ingredients are prepped. For example, 1 cup of chopped pecans is not the same as pecans, chopped (measure whole pecans and then chop).
Superb drizzled with honey.
Know the assumptions. For example, when my recipe calls for “sugar,” use granulated sugar. If brown sugar is an ingredient, it will be written as such in the recipe.
Figure out the timing. Check the listed “prep time” and “total time” to be sure you have enough time to complete the recipe.
Look for hints, such as the words “meanwhile” or “at the same time,” which indicate two or more steps can happen simultaneously.
For example, my prep time doesn’t include bringing cold butter up to room temperature. Be sure to include in your timetable.
Watch Recipe Videos. If you’re a visual learner (like me), watch recipe videos. Perfect for when you’re learning a new skill or just want to see how a recipe is made.
Mise en place is a super time saver. This French cooking term translates as “putting in place.” It means prepping/measuring ingredients and chopping food before you start cooking. It’s the perfect way to get organized and avoid missing an ingredient or missing a step in the instructions.
Organize your tools and kitchen equipment. Mise en place isn’t just for ingredients. Before starting, make sure you have parchment paper, aluminum foil, measuring cups, measuring spoons, the right pans, mixing bowls, and other equipment.
Make notes in your recipe. Note any special prep instructions and highlight cooking times. Make note of ingredients omitted, favorite substitutions and creative twists. The notes will be very helpful the next time you make this recipe.
Enjoy!
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Puff Pastry Breakfast Cup
This Pastry Puff Breakfast Cup contains scrambled eggs and cheese stuffed inside a flaky pastry puff shell and drizzled with honey. Serve as a side or main dish for breakfast, lunch or dinner. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Separate puff pastry shells and arrange on ungreased baking sheet. If desired, line with parchment paper. Bake according to instructions on back of package. I reduced oven temp to 400 (package suggests 425 degrees) for even baking in my oven. Adjust your oven temp if necessary.
While pastry shells are baking, prepare scrambled eggs and cheese.
In medium sized bowl, thoroughly combine 3 eggs, shredded cheddar cheese, milk (whole or 2%), salt and black pepper to taste. Set aside.
Place 1/2 tablespoon of vegetable oil (or olive oil) in a medium sized skillet. Warm over "low" heat until hot.
Pour egg mixture into hot greased skillet. Increase heat to medium. Use a rubber spatula to turn eggs and cheese for 2-3 minutes. "Scramble" by breaking into small pieces with spatula. Cook 2 minutes longer if hard scrambled eggs are preferred.
Remove from heat. Set aside.
Remove baked puff pastry shells from oven. Set aside to cool for 5 minutes. Carefully remove tops which will come out easily.
Fill each shell with scrambled cheese and eggs. Serve immediately.
This Pastry Puff Breakfast Cup contains scrambled eggs and cheese stuffed inside a flaky pastry puff shell. 
DISCLAIMER (NOT SPONSORED): I purchased and used my favorite product to make this recipe. I have not been paid for this mention.
Make notes in your recipe. Note any special prep instructions and highlight cooking times. Make note of ingredients omitted, favorite substitutions and creative twists. The notes will be very helpful the next time you make this recipe.
