Easiest 3 SAVORY Upside-Down Puff Pastry Breakfast (Just Layer & Bake!)

Obsessed with those incredibly easy upside-down puff pastry tarts with their extra crispy and flaky crust? They're even better as a savory breakfast option! Check out these three recipes that require minimal ingredients: green onion egg (a puff pastry twist on egg-in-a-hole), maple bacon, and garlic mushroom. This viral upside-down baking method makes puff pastry a breeze - no need for rolling or shaping the dough! Simply layer your ingredients in reverse order and bake. Be sure to catch the thawing tips at the end of the video!

INGREDIENTS
(1 serving each)

0:04
Green Onion Egg (Puff Pastry Egg-in-a-Hole):
1 puff pastry rectangle, thawed
1 tsp salted butter
1 small egg
Chopped green onion
Salt and freshly ground black pepper

1:48
Maple Bacon:
1 puff pastry rectangle, thawed
1 strip bacon, cooked
1 tsp maple syrup
Freshly ground black pepper (optional)

2:47
Garlic Mushroom:
1 puff pastry rectangle, thawed
1 baby bella mushroom cap, thinly sliced
1 garlic clove, minced
1 tsp salted butter
Salt and freshly ground black pepper

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[BreakfastForOne]

Not all viral recipes are worth trying, but this puff pastry hack is a keeper! No rolling, no shaping—just cut, layer, and bake. Avoid using watery fillings and don't overload the pastry. A little butter adds so much flavor! Check the description for more info.

Recipe Notes:
- Butter for Flavor: Since the Pepperidge Farm puff pastry I used is butter-free, I added butter to enhance the flavor of both the green onion egg and garlic mushroom fillings.
- Olive Oil vs. Butter: For the garlic mushroom tart, I initially tried using olive oil. However, it resulted in a greasy top layer, likely due to the oil already present in the puff pastry. Butter provided a much richer flavor.
- Green Onion Egg Tart Recommendation: The green onion egg tart is a definite must-try! While it requires a few extra steps, the flavor payoff is well worth it.
- Crispy Bacon Tip: For the maple bacon tart, I recommend pre-cooking the bacon until it's significantly crispier than what's shown in the video. The maple syrup coating prevents it from crisping further. Additionally, the bacon fat and maple syrup might cause the pastry to rise slightly less than the others, but it will still be delicious!

[dawnjones]

I just found this channel and I am so glad I did. Im going to get sime groceries and have some delicious fun. Thanks for the awesome inspiring videos. Subscribed!

[KatLadyNWFL]

I don't really eat bacon anymore but I do love the other two choices that you have cooked in this video.

[RobinValle-nr]

I used turkey bacon for pork bacon and for ham or sausage I use Chicken. It also works out well.

[nope]

Mushrooms hold a lot of water, you should satay them till the water evaporates from them then make your mushroom pastry. It’ll prevent them from having a soggy texture and making the pastry soggy.