Puff Pastry Breakfast Squares

A flaky puff pastry breakfast square filled with prosciutto, spinach, cheese, and a sunny-side-up egg with a runny yolk, garnished with chopped chives on a white plate.

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Puff Pastry Breakfast Squares

Buttery puff pastry baked golden and filled with creamy spinach, crispy prosciutto, and a perfectly runny egg. These breakfast squares are savory, flaky, and packed with flavor in every bite!

Course Breakfast

Keyword Puff Pastry Breakfast Squares with Prosciutto and Spinach

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 628

Author Erren Hart

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

US Customary - Metric

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 10x12 inches.
Use a sharp knife or pizza cutter to cut six 4x4-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.

Video

Notes

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.

Nutrition