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Baked Egg Cups

Superman Cooks
The next time you're making brunch for a crowd, check out these easy baked egg cups with puff pastry, fontina cheese and your favorite vegetable that is in season.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Breakfast
Servings 4 servings


  • 4 puff pastry squares 4" x 4"
  • 4 eggs
  • 1 C cooked asparagus chopped
  • ½ C Fontina cheese shredded
  • 1 tsp rosemary
  • 1 tsp garlic chopped
  • salt
  • pepper
  • cooking spray


  • Preheat oven to 425°
  • Spray cooking spray into four 4" ramekins
  • Place each puff pastry square into the ramekin and press down into cup.
  • In a bowl, mix shredded cheese, garlic, rosemary and salt and pepper together.
  • Divide and place in cup.
  • Crack 1 egg in each cup, sprinkle with cooked asparagus, and bake for 8-10 minutes (or until desired doneness).