• Prep Time: 20 mins
  • Cooking Time: 25 mins
  • Serves: 4

Puff Pastry Baked Eggs

  • Recipe Submitted by on

 Ingredients List

  • 1 sheet frozen puff pastry, thawed (1/2 of 17.3 ounce package)
  • 1 small yellow onion, chopped
  • 1 cup chopped bell pepper
  • 1 cup asparagus pieces (1-inch pieces)
  • 2 tsp oil
  • 1 tsp McCormick® Perfect Pinch® Italian Seasoning
  • 2 Tbsp grated Parmesan cheese
  • 1/4 tsp salt
  • 2 Tbsp shredded mozzarella cheese
  • 4 eggs
  • 1/4 tsp McCormick® Red Pepper, Crushed


Preheat oven to 400°F. Place thawed pastry sheet on lightly floured surface. Cut into 4 squares.

Place squares on one side of large, shallow baking pan sprayed with no stick cooking spray. Prick top of pastry squares all over with fork. Set aside.

Toss vegetables with oil in large bowl. Sprinkle with Italian seasoning, Parmesan cheese and 1/4 tsp salt; toss again to coat well.

Spread vegetables on other side of pan next to the pastry squares. Bake 10 minutes or until puff pastry is lightly browned. Remove pan from oven.

Make an indentation with back of large spoon in center of each pastry square. Place vegetables evenly around indentations, making sure to cover edges of pastry squares.

Sprinkle squares with mozzarella cheese. Break an egg into each indentation.

Sprinkle with crushed red pepper and salt.

Bake 10 to 15 minutes longer or until eggs are softly set.

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