Pioneer Woman bacon egg cheese pastry is an easy, make ahead breakfast wrapping scrambled eggs, crispy bacon and white cheddar in buttery puff pastry. It comes together in about an hour, which makes it a go-to for Christmas brunch, weekend mornings or anytime you need to feed a group.
Cooking the scrambled eggs to a soft, slightly wet texture is the key, since they keep cooking inside the puff pastry while it bakes. If you scramble them until fully set on the stove, they’ll turn dry and rubbery once the pastry comes out of the oven.
This recipe wraps everything into individual logs you can eat without a fork, which makes breakfast cleanup a non-event. The everything bagel seasoning on top then adds a savory crunch you won’t find in most egg wraps.
Pioneer Woman Bacon Egg Cheese Pastry
Course: BreakfastCuisine: AmericanDifficulty: Easy8
servings20
minutes40
minutes283
kcalFlaky puff pastry rolled around parmesan-laced scrambled eggs, crispy bacon and sharp white cheddar, then brushed with egg wash and baked until golden and puffy.
Ingredients
8 slices bacon, halved
7 eggs, divided
2 tbsp. grated parmesan cheese
2 tbsp. heavy cream
1/4 tsp. kosher salt
1/4 tsp. ground black pepper
1 17.3-oz. box frozen puff pastry, thawed (2 sheets)
1 c. shredded white cheddar cheese
1 tbsp. everything bagel seasoning
Directions
- Cook the bacon: Heat a large skillet over medium heat, add the bacon, and cook until golden brown and crispy, about 6 to 8 minutes. Let the skillet cool slightly before removing all but 2 tablespoons of the bacon grease.
- Scramble the eggs: Whisk 6 eggs with the parmesan, heavy cream, salt, and pepper in a medium bowl, then pour into the skillet over medium-low heat. Let the eggs sit for about 30 seconds, then stir occasionally for 1 to 2 minutes to create large curds. Pull them off the heat while they still look slightly wet, since they finish cooking inside the pastry. Transfer the eggs to a plate right away so they cool completely before assembly.
- Cut the pastry: While the eggs cool, cut each puff pastry sheet into 4 squares about 4 1/2 by 4 1/2 inches, which gives you 8 squares total.
- Fill the pastries: Sprinkle about 2 tablespoons of white cheddar down the center of each square, then place a portion of eggs on top. Then lay a half piece of bacon on either side of the filling.
- Roll and seal: Brush water along one edge of the pastry, then wrap the opposite edge up and over the filling to form a log. Once rolled, press the seam to seal with about 1/2 inch of overlap, then repeat with the remaining pastries.
- Bake: Preheat the oven to 375 degrees F and place the pastries seam side down on a parchment-lined baking sheet about 2 inches apart. Cut 2 slits in the center of each pastry, then brush with egg wash made from 1 egg whisked with 1 tablespoon water. Then sprinkle everything bagel seasoning on top before baking for 25 to 30 minutes until golden brown.
- Make ahead option: To freeze instead, arrange the sealed pastries on a parchment-lined sheet and wrap tightly with plastic wrap before storing for up to 1 week. Once ready to bake, let them sit at room temperature for 20 minutes before brushing with egg wash and seasoning. Then bake at 375 degrees F for 32 to 37 minutes until lightly golden.
- Rest and serve: Let the pastries rest on the baking sheet for 5 minutes so the filling sets, then serve warm.
FAQs
Can I swap the white cheddar for a different cheese?
You can use sharp cheddar, gruyere or pepper jack since they all melt well inside puff pastry. I’d skip anything too soft like brie, because it melts into a pool and makes the pastry bottom soggy.
How long do these pastries keep after baking?
They stay good in the fridge for up to 3 days in an airtight container. When you reheat, use a 350 degree oven for about 10 minutes since the microwave will make the puff pastry go limp. Covering them loosely with foil also keeps the top from over-browning.
Can I assemble these the night before and bake in the morning?
You can assemble them and refrigerate overnight on a parchment-lined sheet covered with plastic wrap. Just add about 5 extra minutes to the bake time since cold pastries need a bit longer to puff up. You’ll also want to hold off on the egg wash and seasoning until right before baking so the topping stays crisp.
Do I need a special pan or will a regular baking sheet work?
A regular rimmed baking sheet lined with parchment works well since the parchment keeps everything from sticking when cheese melts and bubbles out. You could also use a silicone baking mat, which catches drips just as easily and saves you from tearing off parchment each time.
What is the most common mistake with these pastries?
Overfilling the pastries is the biggest issue, because too much filling prevents the seam from sealing and the eggs leak out during baking. To avoid that, use about 1/4 cup of eggs per square and press the seam firmly with a half inch overlap so everything stays inside.
