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These flaky, golden Puff Pastry Breakfast Squares are easy, elegant, and ready in 30 minutes for a savory brunch win!
Know Before You Scroll
Serves
6 people
Prep Time
15 mins
Cook Time
15 mins
Total Time
30mins
Flavor Profile
Flaky, buttery puff pastry layered with salty, crispy prosciutto, creamy spinach-Parmesan filling, and a soft, jammy egg center—savory, rich, and totally brunch-worthy.
Difficulty Level
Beginner-friendly! A few moving parts, but nothing tricky. If you can sauté and crack an egg, you’ve got this.
Equipment Needed
Sharp knife or pizza cutter, baking sheet, parchment paper, sauté pan, spatula or spoon, pastry brush, oven.
Top Tip
Chill the puff pastry before baking so it stays super flaky and puffed. And crack your eggs into a small bowl first—easier to control the pour!
Time-Saving Tips
Use pre-chopped spinach or frozen chopped spinach (thawed and squeezed dry) to skip the sauté step.
Ingredient Swaps
No prosciutto? Try crispy bacon or smoked salmon. No Parmesan? Asiago or Gruyère will give a similar salty, cheesy vibe.
Ohhh these puff pastry breakfast squares. I’ve made them for brunch, lunch, random Tuesday snacks, and every single time, they hit just right. But here’s the real secret: I didn’t just test these once or twice—I tested them over and over on my most honest (and hungry) friends. You know the ones who tell you if the egg is too runny or if the prosciutto needs more crisp? Yeah, those MVPs.
Each batch got a little better, a little more golden and crisp on the edges, a little more melty and creamy in the middle with that dreamy spinach-cheese combo. The jammy egg situation? Pure magic. And testing it again just means… I get to eat it again. And again. And again.
These Puff Pastry Breakfast Squares are fancy-feeling without being fussy, cozy without being boring, and 100% the kind of breakfast that makes people pause mid-bite and go, “Wait. What is this?!”
You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.
Step By Step Instructions
1
Preheat and Prep the Pastry
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper. Take 1 pound of puff pastry (either one large sheet or two smaller sheets pressed together) and roll it out on a floured surface to about 10 x 12 inches. Use a sharp knife or pizza cutter to slice out six 4×4-inch squares—these are your pastry bases. You’ll have just enough dough left around the edges to cut thin ½-inch-wide strips for the borders. Press those strips gently along the edges of each square to create a raised border that’ll puff up and hold in all the filling. Brush the borders with a little beaten egg for that glossy, golden finish. Already looking like something you’d pay $9 for at brunch.
2
Make The Creamy Spinach
In a pan over medium heat, warm up a tablespoon of olive oil.
Add 1 cup of chopped spinach and sauté for just a minute or two—just until it wilts.
Turn the heat down low and stir in 2 ounces of cream cheese and a quarter cup of grated Parmesan. Mix it until it’s creamy and smooth, then set it aside.
3
First Bake – Without the Egg
Now let’s build. Take two slices of prosciutto and lay them across each puff pastry square, kind of folding them if needed so they stay inside the borders. This is your salty, crispy base layer. Spoon the spinach mixture on top—about two tablespoons per square—and gently spread it out to stay inside the border. You’re aiming for a little nest of cheesy greens that’ll cradle an egg in the next step. It’s already looking brunch-worthy and we haven’t even baked it yet.
3
First Bake – Without the Egg
Pop the tray into the oven for 10 minutes. This first bake lets the pastry puff up a bit and gives the prosciutto a head start on getting crispy, and protects the party from getting soggy
4
Add the Eggs and Finish Baking
Lower the oven to 375°F (190°C), and gently crack one egg into the center of each spinach nest. Return the tray to the oven and bake for another 8 to 10 minutes, just until the whites are set but the yolks are still a little runny. You can give it an extra minute if you like firmer yolks, or a quick broil for that golden-top finish.
5
Serve and Enjoy
Let them cool for a minute or two, and then—honestly? Just dig in. Flaky pastry, creamy filling, crispy prosciutto, and that jammy egg… this is brunch magic.
Perfect Pairings
Recipe
Puff Pastry Breakfast Squares
Ingredients
- 1 lb puff pastry (thawed)
- 12 slices prosciutto (2 per square)
- 1 cup fresh spinach (chopped)
- ¼ 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
- Preheat the oven to 400°F (200°C).
- On a lightly floured surface, roll out 1 pound of puff pastry to a rectangle about 10×12 inches.
- Use a sharp knife or pizza cutter to cut six 4×4-inch squares and transfer them to the prepared baking sheet, spacing them out a bit.
- From 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.
For The Spinach Layer
- Heat 1 tbsp olive oil in a pan over medium heat.
- Add chopped spinach and sauté for 1-2 minutes until wilted.
- Reduce 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.
- Remove from heat. Taste for seasoning and add salt as needed (but keep in mind the prosciutto may be salty).
Layer the Prosciutto to Form a Barrier
- Place two slices of prosciutto per square, covering the base and draping slightly over the edges.
Partially Bake the Pastry First (Without the Egg)
- Spread a spoonful of the creamy spinach mixture over the prosciutto.
- Bake at 400°F (200°C) for 8-10 minutes, until the pastry is light golden brown.
Add the Eggs and Finish Baking
- Reduce oven temperature to 375°F (190°C).
- Carefully 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.
- Return 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.
Tips
Erren’s Top Tips
Thaw the puff pastry just right.Let it thaw in the fridge overnight or on the counter for about 30–40 minutes. You want it pliable but still cold—too warm and it gets sticky and hard to work with. Don’t skip the border strips.
That little raised edge of puff pastry makes a big difference! It holds in all the good stuff and gives each square those golden, bakery-style sides. Crack eggs into a bowl first.
This gives you more control when adding them to the center. It also lets you catch any stray shell pieces—no crunchy surprises. Wilt your spinach thoroughly.
Too much moisture = soggy pastry. Cook the spinach until most of the water evaporates before mixing it with the cheeses. Pre-bake before adding the egg.
This keeps the bottoms from getting too soft and ensures the pastry stays flaky and crisp under all that creamy goodness. Watch the eggs like a hawk.
Every oven’s different! Keep an eye on them in the final minutes—pull them when the whites are set and the yolks still have a little jiggle.
Storage & Freezing Instructions
To Store:Let squares cool completely. Place in an airtight container and store in the fridge for up to 3 days. Reheat at 350°F for about 10 minutes, or until warmed through. To Freeze (Partially Assembled):
Follow all steps up to baking the eggs. Assemble and par-bake with the spinach filling, let them cool, then freeze on a baking sheet until solid. Transfer to a freezer bag or container.
To Finish: Thaw overnight in the fridge, add your egg, and bake as directed (you may need an extra minute or two). To Freeze (Fully Baked):
Bake completely, let cool, then freeze individually. Reheat in a 350°F oven for 15–18 minutes. Note: yolks won’t be runny after reheating.
Save to favoritesYour saved recipes will be right here waiting for you every time you visit, so you can easily find and make the meals you love.FAQs
Can I use bacon instead of prosciutto?
Yes! Just cook it first until crispy and pat it dry. It won’t form the same barrier as prosciutto, but the flavor works beautifully.
Can I use frozen spinach?
Definitely. Thaw it first and squeeze out all the water—like, really squeeze it. Too much moisture will make the pastry soggy.
How do I keep the egg from running off the square?
Make sure your pastry edges are firm and your prosciutto layer is flat and centered. Also, use a spoon to create a small well in the spinach filling before cracking the egg in.
Can I make these ahead for brunch guests?
Yes! Par-bake with the spinach and prosciutto the night before, and in the morning just crack in the eggs and finish baking. Easy peasy.
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