Ham, Egg, and Gouda Pastry Cups

Name: Ham, Egg, and Gouda Pastry Cups
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 package puff pastry shells (about 12 shells); 18 large eggs; 1 tbsp butter; 1 cup diced ham; 1.5 cups shredded smoked Gouda cheese; salt, to taste; black pepper, to taste; all-purpose flour, for dusting

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.

🌍American 🏷️Breakfast 🏷️Brunch 🏷️Pastry 🏷️Egg cups Ham

🏷️

🏷️Gouda

-0:00

applesauceandadhdonTikTok

Total

45 min

Servings

12

Difficulty

Easy

Est. Cost

$17–$28

Recipe Source

View original recipe

From TikTok · by applesauceandadhd

-0:00

applesauceandadhdonTikTok

Ingredients

1 package puff pastry shells (about 12 shells)
18 large eggs
1 tbsp butter
1 cup diced ham
1.5 cups shredded smoked Gouda cheese
salt, to taste
black pepper, to taste
all-purpose flour, for dustingoptional

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Instructions

1
Preheat your oven to 350°F (175°C).
2
Arrange the frozen puff pastry shells on a parchment-lined baking dish.
3
Bake the pastry shells for about 20 minutes, until puffed and lightly golden.
4
While the shells are baking, crack the eggs into a large mixing bowl.
5
Season the eggs with salt and pepper to your taste.
6
Whisk the eggs thoroughly until the yolks and whites are fully combined.
7
Melt butter in a large non-stick skillet over medium heat.
8
Add the diced ham to the skillet and cook for 1-2 minutes until warmed through.
9
Pour the whisked eggs over the ham in the skillet.
10
Cook, stirring gently, until the eggs are scrambled and just set. Remove from heat.
11
Once the pastry shells are done, remove them from the oven. Carefully remove the center 'hat' from each shell to create a cup.
12
Fill each pastry cup with a generous spoonful of the scrambled egg and ham mixture.
13
Top each filled pastry with shredded smoked Gouda cheese.
14
Place the pastry 'hats' back on top of the cheese.
15
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.
16
Serve immediately and enjoy.

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Tips & Notes

Pro tips

Scramble eggs low and slow, removing them from heat while still slightly underdone—they continue cooking in the hot pastry shells.
Dice ham into small, even pieces (about ¼-inch) to distribute evenly and cook through in the bake time.
Let scrambled egg and ham filling cool slightly before filling shells to prevent pastry from getting soggy.
Dust the work surface with flour when handling puff pastry shells to prevent sticking and tearing.

Substitutions

Diced ham → crumbled cooked bacon or sautéed sausage (adjust salt accordingly)
Smoked Gouda → sharp cheddar or gruyere (changes flavor profile but maintains texture)
Butter → ghee or olive oil (use same amount for cooking eggs)

Storage & make-ahead

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.

Common Questions

Can I make these pastry cups ahead of time?

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.

What temperature should I bake these at?

Bake according to your puff pastry shell package instructions, typically 375–400°F for 12–15 minutes, until pastry is golden and filling is set.

Can I use a different cheese instead of Gouda?

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.

How do I know when the eggs are done?

Scramble until just set with no visible raw egg, then remove from heat—carryover cooking finishes them inside the pastry. Overcooked eggs become rubbery.