Bacon, Pineapple and Boursin Puff Pastry Bites

Preheat your oven to 400 degrees F.

Allow the puff pastry to thaw per package instructions.

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. Once completely drained, crumble the bacon into small pieces.

In a medium bowl, lightly whisk the eggs. Add the Boursin cheese to the eggs, whisk to combine. Add the chopped pineapple, crumbled bacon, curry, cayenne, salt and pepper. Stir to combine.

Lay out the first puff pastry sheet and cut it into 12 squares. Arrange the squares in a 12 capacity muffin tin, making sure to keep the ends of each square up in a cup shape. Repeat with the second sheet, placing those squares into another 12 capacity muffin tin.

Evenly distribute the egg mixture among the puff pastry cups. Top each cup with a sprinkle of Monterey Jack cheese.

Bake in the oven for about 20 minutes, until the pastry is golden brown and the cheese is melted.