Breakfast is my favorite meal of the day. I'm an eggs, bacon and toast kind of girl and I look forward to eating the usual everyday. But even that can get boring sometimes, so my mom and I decided to try something new. One morning, I woke up to a warm and delicious aroma which only intensified as soon as I walked into the kitchen. She made these adorable yet mouthwatering little egg pastries and we've been making them ever since.
They might look elaborate, but they're basically eggs baked into a pastry with veggies inside. The pastry is light, crispy and flakey while the egg tastes like an omelet. It's satisfying and best of all, easy to make. The amount of ingredients depends on the size of your ramekins and how many you're making. Luckily, this recipe is easily adjustable to your liking. We hope you enjoy this recipe as much as we do!
Ingredients:
You'll need puff pastry sheets and for our filling, we used red onions, broccoli, pepper, and olives. Add or take away ingredients to your liking. This recipe is also great for using leftover veggies!
Chop them up into little pieces.
In a separate bowl, mix your eggs and veggies. You can add as much milk as you'd like.
Place your puff pastry sheet inside your ramekins. Then pour in the egg/veggie mixture and let the corners of the puff pastry fold over. Bake them in the oven for 10 minutes at 375 degrees Fahrenheit. (This also depends on how deep your ramekin is, but 375 degrees for 10 minutes is pretty standard).
Lastly, enjoy!
And of course, I had to add my instagram shot.
Love,
Pearl & Grace
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