I love anything that can be made in a muffin tin. I really do! Making things small, compact and portable sometimes gives a new life to a food, not to mention versatility. While I would consider this a breakfast food, I also love these little buns for a picnic, a long car or train journey, in a lunch box, at a party or even as a snack. Each bun is like a meal and they’re also perfect for much-needed soakage at your next boozy brunch. Easy Ham, Egg & Cheese Breakfast Buns are so incredibly easy to make – you could even do it hungover!
A muffin tin is essential for this recipe I’m afraid. If you don’t have one then perhaps this will be your excuse to finally add one to your kitchen collection. If you’re dead set against it, that’s ok too. Try making my Quick & Easy Puff Pastry Croque Monsieur instead!
When it comes to the cheese you use, you can get creative here. I typically use whatever is leftover in my fridge, so sometimes it’s a mix. Emmental, Gruyere or Comte are obvious choices, but cheddar could also work or a mix of any of these. Get creative.
Enjoy these little parcels of joy hot or warm, but if you’re lucky enough to have leftovers then store them in a sealed container in the fridge and warm them up in the microwave or eat them straight from the fridge. Let’s get started!
Ingredients
- 1 sheet ready-made puff pastry
- Dijon (1 to 2 tablespoons)
- 8-10 slices of ham
- 225g grated cheese (Grueyere, Emmental, Comte, Beaufort, Cheddar or a mix)
- 6 large eggs lightly beaten
- Black pepper
- Freshly grated nutmeg (optional)
Method
- Take your puff pastry out of the fridge and leave it to sit at room temperature before trying to unroll it for about 10 to 15 minutes so it will be easier to work with. Preheat the oven to 220°C / 200° Fan / 425°F.
- When the pastry roll has had some time to soften up a bit out of the fridge, unroll it until its flat. Use a brush or the back of a spoon to spread some Dijon mustard on the pastry, painting it on if you will leaving a small gap on one edge about 1/2 an inch wide down one long side. I did not give a specific amount for this as you might like a very thin layer or you may prefer it a bit thicker – it’s up to you. Keep your brush handy.
- Lay your slices out across the pastry evenly. Make sure you still leave the small edge on one side.
- Sprinkle most of the cheese across the top leaving a little behind to put on top of each bun. Also pain a little bit of the egg mixture on the untouched lip of the pastry down one long side. This will work like a glue when you roll it up.
- Now, carefully roll your pastry, tightening as you go to try to make it as snug as possible to hold in all the fillings. When you come to the end, press the egg-washed lip of the one side onto the outside of the roll and glue it down.
- Use a sharp knife to cut the roll into 12 even pieces and place them in the individual cups of a muffin tray with an open side up. Evenly pour the egg mixture into each cup, letting it fall into the cracks and around the sides.
- Sprinkle any remaining cheese on top alongside a crack of black pepper and some freshly grated nutmeg if you’re using it and back in the oven on the top shelf for about 25 minutes or until cooked through and golden on top.
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