Whole eggs baked in puff pastry make for an easy and delicious breakfast. Topped with Italian-seasoned vegetables and a sprinkle of mozzarella cheese, this dish is prepped – and baked – on one single sheet pan.
20m
PREP TIME
25m
COOK TIME
392
CALORIES
11
INGREDIENTS
Ingredients 4 Servings
- 1 sheet frozen puff pastry, thawed (1/2 of 17.3 ounce package)
- 1 small yellow onion, chopped
- 1 cup chopped bell pepper
- 1 cup asparagus pieces, (1-inch pieces)
- 2 teaspoons oil
- 1 teaspoon McCormick® Perfect Pinch® Italian Seasoning
- 2 tablespoons grated Parmesan cheese
- 1/4 teaspoon salt
- 2 tablespoons shredded mozzarella cheese
- 4 eggs
- 1/4 teaspoon McCormick® Crushed Red Pepper
INSTRUCTIONS
- 1 Preheat oven to 400°F. Place thawed pastry sheet on lightly floured surface. Cut into 4 squares. Place squares on one side of large, shallow baking pan sprayed with no stick cooking spray. Prick top of pastry squares all over with fork. Set aside.
- 2 Toss vegetables with oil in large bowl. Sprinkle with Italian seasoning, Parmesan cheese and salt; toss again to coat well. Spread vegetables on other side of pan next to the pastry squares. Bake 10 minutes or until puff pastry is lightly browned. Remove pan from oven.
- 3 Make an indentation with back of large spoon in center of each pastry square. Place vegetables evenly around indentations, making sure to cover edges of pastry squares. Sprinkle squares with mozzarella cheese. Break an egg into each indentation. Sprinkle with crushed red pepper.
- 4 Bake 10 to 15 minutes longer or until eggs are softly set.
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