One of my favorite breakfast foods is bacon. These little bacon pastries are perfect if you are looking for a way to incorporate a favorite breakfast food into an afternoon snack. They are perfectly crispy and amazingly delicious.
The first step is cooking the bacon. This recipe makes six pastry cups, so I recommend about two pieces of bacon per cup. Once your bacon is cooked, let cool on paper towels. This will help wick the grease away. Make sure to save some of the fat in the pan!
While the pastry cups are cooking (I use the Pepperidge Farm brand), heat a small pan to medium and add the olive or bacon fat, then add your finely chopped onions. You want to cover and cook until the onions are translucent. Remove the lid and let the onions start to brown. Once they begin to brown, add in the pure maple syrup.
Stir everything together making sure the onions are completely coated in the syrup. Let the onions finish browning and caramelizing then remove from the heat and set aside.
When your pastry cups are down baking, carefully pull off the tops so you can have them open.
When everything is cooked and baked, evenly divide the onions and spoon them into the pastry cups. Crumble the bacon and add to the center of each pastry.
Finally top with microgreens, a tiny dash of quality salt and dig in!
These are best enjoyed within a few hours of baking the pastry cups.
Make sure you thaw the pastry cups for about 40 minutes before you plan on baking them. I used the Pepperidge Farms 6-count Pastry Cups, but any brand will work.
I get all of my microgreens at Trader Joe’s and use them in a lot of my recipes. Microgreens are perfect for adding additional flavors to your recipe.
- 4/3 cup red onion (finely chopped)
- 2 tablespoons pure maple syrup
- 1 teaspoon olive oil or bacon fat
- Dash of quality salt
- One 6-count package of pastry cups (thaw for 40 minutes before baking)
- 12 pieces of full cooked bacon strips
- 1 cup of rainbow microgreens
- Cook your bacon and let cool on paper towels to wick the grease away, save some of the fat in the pan.
- Bake the pastry cups to package instructions for temperature and time. When you remove them from the oven, carefully pull off the tops so you’ll have the cups open.
- While the puff pastries are baking, heat a small pan to medium and add the olive oil or bacon fat, then add in the finely chopped red onion. Cover and cook until translucent, then remove the lid and let the onions star to brown, just as they do that, pour in the pure maple syrup.
- Stir everything together well to ensure the onions are coated in the syrup. Let the onions finish browning and caramelizing then remove from the heat and set to the side.
- When everything is cooked and baked, evenly divide the onions and spoon them into the pastry cups. Then crumble the bacon and add to the centers.
- Finally, top with the micro greens, tiny dash of quality salt and dig in! These are best when enjoyed within a few hours of baking the pastry cups.