- 2 sheet frozen puff pastry (17.3 ounce box), thawed and chilled
- 13 large eggs
- 2 strips thick-cut bacon, roughly chopped
- 4 tablespoons grated parmesan cheese
- Salt
- 1 tablespoon water
- Preheat oven to 400 degrees F.
- Unfold the puff pastry sheet and cut sheet in 6 equal pieces. Gently stretch each piece into a 5×5 inch square.
- Place each piece of pastry in a greased muffin cup leaving a 1/2 overhang at the top.
- Sprinkle one teaspoon of the parmesan in the pastry lined cups, crack an egg into each cup, top with bacon, 1 teaspoon parmesan cheese, and a pinch of salt.
- Whisk together the remaining egg and water and lightly brush pastry edges with egg wash.
- Bake for 20 minutes, remove from oven and immediately move to a wire rack. Let cool 5 minutes and then serve.