Puff Pastry Breakfast Squares

Buttery puff pastry baked golden and filled with creamy spinach, crispy prosciutto, and a perfectly runny egg. These breakfast squares are savory, flaky, and packed with flavor in every bite!

📝 Ingredients

• 1 lb puff pastry (thawed)
• 12 slices prosciutto (2 per square)
• 1 cup fresh spinach (chopped)
• 1/4 cup Parmesan cheese (grated)
• 2 oz cream cheese (softened)
• 6 large eggs
• 1 tbsp olive oil
• 1 egg (for egg wash)
• Salt and black pepper to taste

👨‍🍳 Instructions

1. 1Preheat the oven to 400°F (200°C).
2. 2On a lightly floured surface, roll out 1 pound of puff pastry to a rectangle about 10x12 inches.
3. 3Use a sharp knife or pizza cutter to cut six 4x4-inch squares and transfer them to the prepared baking sheet, spacing them out a bit.
4. 4From the remaining dough scraps, cut thin ½-inch-wide strips to create a border around the edges of each square—this helps hold in the filling and gives that pretty, puffed-up edge. Gently press the strips along the sides and brush just the borders with a beaten egg to get that golden, glossy finish when baked.
5. 5--- For The Spinach Layer ---
6. 6Heat 1 tbsp olive oil in a pan over medium heat.
7. 7Add chopped spinach and sauté for 1-2 minutes until wilted.
8. 8Reduce heat to low, stir in 2 ounces of softened cream cheese and ¼ cup of grated Parmesan cheese until smooth. If the mixture looks too thick, you can add a little milk or water to thin it out.
9. 9Remove from heat. Taste for seasoning and add salt as needed (but keep in mind the prosciutto may be salty).
10. 10--- Layer the Prosciutto to Form a Barrier ---
11. 11Place two slices of prosciutto per square, covering the base and draping slightly over the edges.
12. 12--- Partially Bake the Pastry First (Without the Egg) ---
13. 13Spread a spoonful of the creamy spinach mixture over the prosciutto.
14. 14Bake at 400°F (200°C) for 8-10 minutes, until the pastry is light golden brown.
15. 15--- Add the Eggs and Finish Baking ---
16. 16Reduce oven temperature to 375°F (190°C).
17. 17Carefully crack one egg into a small bowl, then gently pour it into the center of each pastry square. Season the eggs with a pinch of salt and black pepper.
18. 18Return to the oven and bake for 8 to 10 minutes, or until the puff pastry edges are golden and crisp. After about 8 minutes, the yolk should still be runny. After 10 minutes the yolk should be more jammie. If you prefer the yolk fully cooked, skip the two baking steps. Instead, add the eggs right after applying the egg wash and bake for 18-20 minutes until the egg is fully set.