Breakfast Puffs are really simple to make once you have mastered the art of Cream Puff Shells, and those aren’t hard to make, either. This recipe uses cooked bacon, but feel free to substitute ham or cooked and crumbled sausage. Take care not to over-cook the eggs. They will continue to cook in the broiler.
3 slices bacon
3 extra large eggs
1/4 cup heavy cream
1/4 cup green bell pepper, finely diced
1/4 cup onion, finely diced
1/4 tsp salt
1/4 tsp black pepper
8 each Cream Puff Shells
2 oz cheddar cheese, shredded
1. In a small skillet, fry the bacon until crisp. Remove to a paper towel lined plate to drain the grease and set aside. Drain and discard all but 1 tsp of grease from the skillet.
2. While the bacon is cooking, in a small bowl, whisk together the eggs and cream until very thoroughly blended and set aside.
3. In the same skillet, sauté the green bell pepper and onion until slightly softened, but not mushy. Add the egg mixture and season with salt and pepper. As the eggs begin to set, draw the eggs from the edges towards the center and then from the bottom up, creating loose, soft curds. Cook just until the eggs begin to hold their shape, then crumble and fold in the bacon. Do not over cook. The eggs will continue to cook under the broiler.
4. If you have made your cream puff shells a day or two ahead you may want to crisp them up a bit by placing them in a 325° oven for 5-10 minutes.
5. Remove a small slice from the top of each cream puff shell and place on a baking sheet. Mound the egg mixture evenly into each puff and top with shredded cheese.
6. Broil the Breakfast Puffs just until the cheese begins to melt, but no longer, and serve immediately.