Breakfast Cheese Salsa Egg Breakfast Pastry
Some mornings call for a breakfast that feels a little special without demanding much from you. That’s exactly why I love these cheese‑and‑salsa egg pastries. They’re baked in single‑serve cups with buttery puff pastry, so each one comes out golden, flaky, cheesy, and perfectly portioned. It’s the kind of simple, satisfying recipe that turns an ordinary morning into something worth lingering over—warm, savory, and just a little indulgent. Breakfast Cheese Salsa Egg Pastry 1/2 sheet puff pastry, thawed 1 c. Monterey Jack cheese, shredded ¼ cup medium salsa 1 large egg Preheat the oven to 400°F. Line a 4” ramekin with parchment paper. Divide the ½ sheet of pastry into two, and sprinkle each with about ½ cup of cheese, equally divided. Top with a touch of salsa. Roll up into crescents and mash together into one. Place in the parchment-lined ramekin. Crack the egg and whisk it with it fork – topping the pastry with the whisked egg. Top with the remaining cheese. Bake for 20-25 minutes unti...
