Pregistry’s Friday Recipe: Puff Pastry Breakfast Squares

These easy breakfast pastry squares are much easier to make than their fancy appearance would suggest – making them a total win-win!

The secret is frozen puff pastry sheets. Simply thaw and cut into squares, top with your fillings and bake! 

These are a nice change from the usual breakfast fare, and are as easy to whip up on a hectic weekday morning as they are special enough to serve to guests for brunch!

Puff Pastry Breakfast Squares:

  • One sheet (half of one 17-ounce package) frozen puff pastry, thawed
  • 8 slices prosciutto
  • 4 large eggs
  • Thinly sliced scallions or chives
  • Parmesan cheese, sliced into strips using a vegetable peeler
  • Flaky sea salt and cracked black pepper

Pre-heat oven to 425 degrees; line a baking sheet with parchment paper.

Unfold the thawed pastry and roll into a square approximately 12” x 12”. Cut the sheet into four squares and fold in the edges of each square to make a 1/4” border. Prick the centers of each square with a fork.

Transfer the squares to your baking sheet and bake for 15 minutes. Remove from the oven and place 2 pieces of prosciutto in each square, creating a “nest” for the egg. Gently crack the egg into the center. Return the pan to the oven and bake until the whites are just set, about 7 to 9 minutes. 

Transfer pastries to individual plates and top with chives, parmesan slivers, flaky salt and cracked black pepper. Serve immediately.

Diego Wyszynski
Dr. Diego Wyszynski is the Founder and CEO of Pregistry. He is an expert on the effects of medications and vaccines in pregnancy and lactation and an accomplished writer, having published 3 books with Oxford University Press and more than 70 articles in medical journals. In 2017, he was selected a TEDMED Research Scholar. Diego attended the University of Buenos Aires School of Medicine and Johns Hopkins School of Public Health.

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