This is the perfect breakfast for when you have guests or if you want to meal prep an easy grab and go option.
Time: 30 minutes
1 pkg puff pastry
12 pieces prosciutto
1/4 cup heavy cream
1 teaspoon herbes de provence
1 teaspoon dijon mustard
salt & pepper to taste
Extra: goat cheese + balsamic glaze (I found a fig balsamic glaze that I love)
Defrost puff pastry in the fridge for 2 hours ahead of time
Preheat oven to 375 degrees F and grease a muffin tin
Cut your puff pastry into 12 pieces (you may have some extra) - lightly stretch each piece and add into the muffin tin divots like a little cup. Then take a piece of prosciutto, form it into a circle and add into the puff pastry like a cup inside of another cup (see photo below) - bake for 10 minutes, then rotate and put in for another 12 minutes.
Mix eggs, heavy cream, herbs, mustard, S&P to a bowl and whisk until mixed.
When there are 10 minutes left - remove the muffin pan and use a 1/4 cup measuring cup to spoon egg mix into each little puff pastry cup. Put back into the oven for 10 minutes.
After 10 minutes, double check that the egg is mixed is set and cooked through (tooth pic test!)
Top with a crumble of goat cheese and balsamic glaze, Enjoy!
ran out of prosciutto so one has pepperoni :)