Puff Pastry Egg Cups With Spinach and Gruyère

Imperial August 8, 2026August 8, 2026

Quick Recipe Version (TL;DR)

Yield: 8 individual pastries
Prep Time: 25 minutes
Cook Time: 32 minutes
Total Time: 1 hour

Quick Ingredients

1 package (17.3 ounces) frozen puff pastry, 2 sheets, thawed but cold
1 tablespoon all-purpose flour, for rolling
Nonstick cooking spray, for the muffin pan
1 tablespoon unsalted butter
6 ounces cremini mushrooms, finely chopped
1 small shallot, finely chopped, about 1/3 cup
3 packed cups baby spinach, roughly chopped
1 teaspoon fresh thyme leaves
1/2 teaspoon kosher salt and 1/2 teaspoon black pepper, divided
3/4 cup shredded Gruyère cheese, about 3 ounces
8 large eggs
3 tablespoons heavy cream
2 tablespoons finely chopped fresh chives

Do This

1. Heat the oven to 400°F (204°C) and grease 8 wells of a standard muffin pan.
2. Sauté the mushrooms in butter, then add the shallot, spinach, thyme, and half the salt and pepper. Cook until dry and cool briefly.
3. Cut each puff pastry sheet into four equal squares and press the 8 squares into the prepared muffin wells.
4. Line the pastry cups with parchment and pie weights; bake for 8 minutes, then remove the weights.
5. Divide the vegetables and Gruyère among the cups. Add one egg and 1 teaspoon cream to each; season with the remaining salt and pepper.
6. Bake for 14 to 17 minutes, until the pastry is deeply golden and the egg whites are set. Rest for 3 minutes and garnish with chives.

Why You’ll Love This Recipe

Flaky puff pastry turns a familiar egg breakfast into an elegant individual pastry.
Earthy mushrooms, tender spinach, nutty Gruyère, and fresh herbs make every bite flavorful.
The vegetable filling can be prepared ahead, making these pastries practical for brunch.
You can bake the yolks soft, jammy, or fully set to suit your preference.

Grocery List

Produce: 1 small shallot, 6 ounces cremini mushrooms, 3 packed cups baby spinach, fresh thyme, and fresh chives
Dairy: 1 tablespoon unsalted butter, 3/4 cup shredded Gruyère cheese, 8 large eggs, and 3 tablespoons heavy cream
Pantry: 1 package frozen puff pastry, all-purpose flour, nonstick cooking spray, kosher salt, and black pepper

Full Ingredients

For the Puff Pastry Cups

1 package (17.3 ounces or 490 grams) frozen puff pastry, containing 2 sheets, thawed overnight in the refrigerator but kept cold
1 tablespoon all-purpose flour, for dusting the work surface
Nonstick cooking spray, for greasing the muffin pan

For the Spinach and Mushroom Filling

1 tablespoon unsalted butter
6 ounces (170 grams) cremini mushrooms, finely chopped
1 small shallot, finely chopped, about 1/3 cup
3 packed cups (90 grams) baby spinach, roughly chopped
1 teaspoon fresh thyme leaves
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided

For the Eggs and Cheese

3/4 cup (85 grams) shredded Gruyère cheese
8 large eggs
3 tablespoons heavy cream, divided
2 tablespoons finely chopped fresh chives, for finishing

Puff Pastry Egg Cups With Spinach and Gruyère – Closeup

Step-by-Step Instructions

Step 1: Heat the oven and prepare the pan

Position a rack in the center of the oven and preheat to 400°F (204°C). Lightly coat 8 wells of a standard 12-cup muffin pan with nonstick cooking spray. If possible, use alternating wells so the puff pastry corners have room to expand. Keep the thawed pastry refrigerated while you prepare the filling; cold pastry produces the flakiest layers.

Step 2: Cook the mushroom and spinach filling

Melt the butter in a large skillet over medium-high heat. Add the mushrooms and cook for 5 to 6 minutes, stirring occasionally, until browned and until any liquid they release has evaporated. Add the shallot and cook for 2 minutes, until softened.

Add the spinach, thyme, 1/4 teaspoon of the salt, and 1/4 teaspoon of the black pepper. Cook for 1 to 2 minutes, tossing frequently, until the spinach is wilted and the pan looks dry. Transfer the mixture to a plate and allow it to cool for 5 minutes. Removing excess moisture is important because a wet filling can make the pastry soggy.

Step 3: Cut and shape the puff pastry

Lightly flour a clean work surface. Unfold one cold pastry sheet and gently roll it into an even 9 1/2-inch square, smoothing out the fold lines without compressing the layers. Cut the sheet into four equal squares. Repeat with the second sheet to make 8 squares total.

Center one pastry square over each greased muffin well. Gently press the pastry across the bottom and up the sides, leaving the pointed corners above the rim. Avoid stretching the dough, which can cause it to shrink. Prick only the bottom of each cup once with a fork; do not pierce the sides.

Step 4: Blind-bake the pastry cups

Place a small square of parchment paper inside each pastry cup and fill it with ceramic pie weights or dry rice. Bake for 8 minutes. Carefully lift out the parchment and weights. If the centers have puffed, gently press them down with the back of a spoon. The pastry will still look pale and partially baked at this stage.

Step 5: Fill the pastry cups

Divide the cooled spinach and mushroom mixture among the pastry cups, using about 2 tablespoons per cup. Divide the shredded Gruyère evenly among the cups, placing most of it over the vegetables while leaving a shallow space in the center for each egg.

Crack each egg into a small bowl before sliding it into a pastry cup. This makes it easier to remove any shell and prevents an accidental broken yolk from affecting the other portions. Spoon 1 teaspoon of heavy cream over each egg. Use the remaining 1 teaspoon cream to lightly brush the exposed pastry corners. Sprinkle the eggs with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.

Step 6: Bake until golden

Return the pan to the oven and bake for 14 to 17 minutes. The pastries are ready when they are deeply golden and crisp, the cheese is melted, and the egg whites are opaque and set. At 14 to 15 minutes, the yolks should remain soft; at 16 to 17 minutes, they will be more jammy. For fully firm yolks, bake for 18 to 20 minutes total, watching the pastry edges so they do not become too dark.

Step 7: Rest, garnish, and serve

Let the pastries rest in the pan for 3 minutes. Run a thin offset spatula or butter knife around the edges, then carefully lift each pastry from the pan. Sprinkle with the chopped chives and serve warm while the pastry is crisp and the cheese is still melted.

Pro Tips

Keep the pastry cold: If it becomes soft or sticky while you work, refrigerate the shaped cups for 10 minutes before blind-baking.
Cook the vegetables until dry: Moisture from mushrooms and spinach is the most common cause of soggy pastry bottoms.
Use a metal muffin pan: Metal transfers heat more efficiently than silicone, helping the bottom and sides become crisp.
Check the cup capacity: If your muffin wells are shallow, remove about 1 tablespoon of egg white from each egg before adding it so the cups do not overflow.
Watch the yolks closely: Eggs continue to cook slightly as the pastries rest, so remove them when the yolks are a little softer than you ultimately want.

Variations

Ham and Gruyère: Add 1/2 cup finely diced cooked ham to the cooled mushroom mixture before filling the pastry cups.
Mediterranean: Replace the Gruyère with crumbled feta and substitute 1/3 cup well-drained chopped roasted red pepper for half of the mushrooms.
Asparagus and goat cheese: Replace the mushrooms with 1 cup thinly sliced asparagus and use 3 ounces of crumbled goat cheese in place of the Gruyère.

Storage & Make-Ahead

These pastries are best served shortly after baking, but leftovers can be refrigerated in an airtight container for up to 3 days. Reheat them on a baking sheet in a 350°F (177°C) oven for 10 to 12 minutes, or until hot and crisp; microwaving will soften the pastry. For advance preparation, cook the spinach and mushroom filling up to 2 days ahead and refrigerate it in a covered container. The pastry squares can be fitted into the muffin pan, covered, and refrigerated for up to 4 hours before blind-baking. Do not fill the raw pastry cups with the vegetables and eggs overnight, as the moisture will make them soggy. Fully baked pastries can be frozen for up to 1 month, although the reheated egg yolks will be firm.

Nutrition (per serving)