Ham, Egg, and Gouda Pastry Cups
These savory pastry cups combine fluffy scrambled eggs, smoky Gouda, and ham baked inside flaky puff pastry shells—a make-ahead breakfast or brunch option that's elegant enough to serve guests.
These savory pastry cups combine fluffy scrambled eggs, smoky Gouda, and ham baked inside flaky puff pastry shells—a make-ahead breakfast or brunch option that's elegant enough to serve guests.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Preheat your oven to 350°F (175°C).
Arrange the frozen puff pastry shells on a parchment-lined baking dish.
Bake the pastry shells for about 20 minutes, until puffed and lightly golden.
While the shells are baking, crack the eggs into a large mixing bowl.
Season the eggs with salt and pepper to your taste.
Whisk the eggs thoroughly until the yolks and whites are fully combined.
Melt butter in a large non-stick skillet over medium heat.
Add the diced ham to the skillet and cook for 1-2 minutes until warmed through.
Pour the whisked eggs over the ham in the skillet.
Cook, stirring gently, until the eggs are scrambled and just set. Remove from heat.
Once the pastry shells are done, remove them from the oven. Carefully remove the center 'hat' from each shell to create a cup.
Fill each pastry cup with a generous spoonful of the scrambled egg and ham mixture.
Top each filled pastry with shredded smoked Gouda cheese.
Place the pastry 'hats' back on top of the cheese.
Return the baking dish to the 350°F oven and bake for another 5-10 minutes, or until the cheese is completely melted and gooey.
Serve immediately and enjoy.
Store cooled pastry cups in an airtight container in the refrigerator up to 2 days; reheat in a 350°F oven for 5–7 minutes until warmed through.
Yes. Prepare the egg and ham filling, cool completely, then refrigerate up to 2 days. Fill shells and bake just before serving for best texture.
Yes. Sharp cheddar, gruyere, or Swiss work well. Avoid soft cheeses that won't hold structure; aim for 1.5 cups shredded hard or semi-hard cheese.
Scramble until just set with no visible raw egg, then remove from heat—carryover cooking finishes them inside the pastry. Overcooked eggs become rubbery.
Yes. Use 2 packages puff pastry shells (24 shells), 36 eggs, 2 tbsp butter, 2 cups diced ham, and 3 cups shredded Gouda. Bake in batches if needed.
