- Prep Time:
- 25 min
- Cook Time:
- 20 min
- 2 frozen puff pastry sheets, each 10-inch (25 cm) square
- 3 eggs
- 1/2 cup (125 mL) 10% cream
- 1 tbsp (15 mL) chopped fresh chives
- 1 tsp (5 mL) Dijon mustard
- 1/2 tsp (2.5 mL) salt
- 1/4 tsp (1.25 mL) pepper
- Pinch cayenne pepper
- 1/2 cup (125 mL) finely crumbled cooked breakfast sausage
- 1/2 cup (125 mL) shredded aged Cheddar cheese
Preheat oven to 400°F (200°C). Place pastry on lightly floured work surface. Roll each into a 12” x 10” rectangle. Cut into 24 equally sized pieces. Fit each piece into cup of a greased mini-muffin tin. Prick bottom of each pastry shell and chill 10 minutes in freezer.
Meanwhile, whisk together eggs, cream, chives, mustard, salt, pepper and cayenne pepper. Divide cheese and sausage among pastry cups and pour egg mixture over top. Bake for 18 to 20 minutes or until eggs are set and pastry is golden brown. Cool for 5 minutes before serving. Serve warm or room temperature.
For vegetarian brunch cups, substitute sausage with a little finely chopped sundried tomato or roasted red pepper.
For easy entertaining, the day before, make filling and store refrigerated. Fit puff pastry pieces into muffin tin and store in fridge or freezer. Before serving fill and bake.
For a quick topper, toss together chopped tomato, finely diced red onion, salt and pepper.