These puff pastry breakfast pockets are stuffed with eggs, cheese, bacon and sausage

Name: These puff pastry breakfast pockets are stuffed with eggs, cheese, bacon and sausage
Prep time: 25 min
Cook time: 18 min
Total time: 43 min
Yield: 12 pastry pockets
Ingredients: 5 unit large eggs, divided; 1 tbsp water; 1/2 tsp kosher salt; 1/4 tsp ground black pepper; 1 tbsp butter; 17.3 oz puff pastry package; 1 cup shredded cheddar cheese; 6 oz hot breakfast sausage, cooked and crumbled; 6 unit thick-cut bacon slices, cooked and chopped; 1 tbsp everything bagel seasoning

Click to rate this post!

0 (0)

American Bake Kids & Family Oven

About this recipe

Puff pastry always makes a recipe special. The flaky layers, the crispy texture and the butter elevates simple ingredients. This would be perfect to make on weekends with the family for breakfast or brunch. If you have any left over, they make for a fast and yummy weekday breakfast. The trick to working with puff pastry is to keep it chilled. Once it warms up, it’s limp and difficult to handle.

Check out the deals of the day on Amazon’s Kitchen Outlet

We used crumbled sausage and bacon, but you could use sliced sausage links. You could even use leftover ham, chicken or turkey. Change up the cheese if you’d like. Make it your family’s new weekend tradition!

COOK MODE Keep Screen Awake

Directions

Breakfast Puff Pastry Pockets

Preheat the oven to 400°F.
Cook the sausage and bacon and set aside.
Whisk together 4 eggs, water, salt and pepper in a medium bowl until well combined.
Melt the butter in a nonstick skillet over medium-low heat. Add the egg mixture and cook, stirring often, until soft scrambled and just set.
TIP: Keep the eggs creamy because they will continue cooking in the oven.
On a lightly floured surface, roll out one sheet of puff pastry while keeping the second sheet refrigerated.
TIP: Cold puff pastry is easier to handle and produces better layers.
Divide the pastry visually into 12 sections. Place about 1 tablespoon scrambled eggs in the center of each section.
Top each portion with cheese and a small amount of sausage or bacon.
TIP: You may substitute ham, chicken or turkey if desired.
Brush a little water around the filling and between sections.
Roll out the second pastry sheet slightly larger than the first and place it over the filled pastry.
Press around the fillings to seal and cut into individual squares using a knife or pizza cutter.
Seal the edges of each square and transfer to a parchment-lined baking sheet.
TIP: If the pastry becomes soft, refrigerate briefly before baking.
Beat the remaining egg and brush over each pastry pocket. Sprinkle with everything bagel seasoning.
Bake for 15 to 18 minutes until puffed and golden brown.
TIP: Serve warm for the best texture.