Sunnyside Breakfast

Ingredients:

1 sheet frozen puff pastry (half of a 17-18 oz package) thawed

2 strips bacon (I use turkey bacon)

1 cup shredded cheddar cheese

4 eggs

Salt

Pepper

Flour for dusting

Method:

Preheat oven to 425 degrees F. Line a baking sheets with parchment paper so the pastry won’t stick. On a lightly floured surface roll the puff pastry to about a 12x12 inch square. Then slice into 4 equal squares. Slightly roll the edges and pinch to make 4 round tart shells. Place on prepared pan and prick the centers all over with a fork. Bake 10-12 minutes or until golden brown. Meanwhile, in a medium skillet over medium heat cook the bacon until crispy about 5-6 minutes, drain on paper towel and chop into small pieces. Let the tart shells cool for a few minutes, if they are really puffy in the middle poke with a fork to break down until flat. Put cheese in each of the shells, making a little hole in the center for the egg. Crack an egg into a separate bowl and then carefully pour egg into center of tart and cheese. Season with salt and pepper then sprinkle with bacon crumbles. Return them to the oven and bake until the egg whites are set, about 10-15 minutes. Enjoy!