the perfect little breakfast bite! not sure the French would approve or not but maybe??
1 puff pastry sheet
1/4 cup cream
1 tablespoon butter
4 slices candanian bacon (or ham) - cut into 1cm pieces
1/4 cup freshly grated gruyere
1/4 cup diced baby bella mushroom
salt + pepper to taste
1 teaspoon herbes de provence
1 muffin pan
Defrost puff pastry either overnight in the fridge or at room temp for 40 minutes ahead of handling.
Preheat oven to 425 degrees F
In a skillet, melt the butter over medium heat. Add in the diced mushroom and stir to coat. When the mushroom begins to soften, add in the canadian bacon/ ham and sauté until the meat is cooked (only a few minutes) - remove from heat once cooked.
Roll the puff pastry out onto a lightly floured surface - use a rolling pin to gently smooth it out but don't roll it much thinner than it already is. Cut it into 9 pieces (even squares) and then place each square like a little cup into the muffin pan divots.
In a bowl, whisk together the eggs, cream, ham, mushroom, herbes de provence and salt + pepper. Use a 1/4 cup measuring cup to spoon the mix into each pastry lined muffin tin.
Place the muffin pan into the oven, cook for 20 minutes total, rotating the pan 180 degrees half way. Remove and let sit for 5 minutes before taking them out of the pan.
Enjoy right away or save in the fridge for 2 days - any longer than this and you can freeze them! To freeze, wait until its at room temp then wrap two at a time, tightly with cling wrap and then again with aluminum foil. To reheat, wrap in a damp paper towel and microwave 15 seconds (or reheat in a toaster oven!)