-
1
Preheat your oven to 400 degrees F.
-
2
Allow the puff pastry to thaw per package instructions.
-
3
Cook the bacon in a skillet over medium heat until crispy, then remove it from the skillet and allow it to drain on a paper towel.
-
4
Once completely drained, crumble the bacon into small pieces.
-
5
In a medium bowl, lightly whisk the eggs.
-
6
Add the Boursin cheese to the eggs, whisk to combine.
-
7
Add the chopped pineapple, crumbled bacon, curry, cayenne, salt and pepper.
-
8
Stir to combine.
-
9
Lay out the first puff pastry sheet and cut it into 12 squares.
-
10
Arrange the squares in a 12 capacity muffin tin, making sure to keep the ends of each square up in a cup shape.
-
11
Repeat with the second sheet, placing those squares into another 12 capacity muffin tin.
-
12
Evenly distribute the egg mixture among the puff pastry cups.
-
13
Top each cup with a sprinkle of Monterey Jack cheese.
-
14
Bake in the oven for about 20 minutes, until the pastry is golden brown and the cheese is melted.
