These sausage, egg, and cheese breakfast pastries are simply delicious. They are easy to make using frozen puff pastry and make a perfect on-the-go breakfast.
Ingredients
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8 ounces smoked sausage, sliced into 12 1-inch pieces
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5 large eggs, divided
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1 tablespoon water
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1/2 teaspoon kosher salt
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1/4 teaspoon freshly ground black pepper
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1 tablespoon butter
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1 cup shredded Cheddar cheese
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1 (17.3 ounce package) puff pastry
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1 tablespoon everything bagel seasoning
Description
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Preheat the oven to 400 degrees F (200 degrees F).
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Heat a skillet over medium-high heat. Add sausage pieces and cook until browned on both sides and heated throughout according to package direction, about 3 minutes. Set aside while eggs are prepared.
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Add 4 eggs to a medium bowl and whisk together with water, salt, and pepper until well mixed. Melt butter a small nonstick skillet set over medium low heat. Add eggs and cook until they are soft scrambled, stirring often until barely set and creamy.
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Unfold 1 pastry sheet onto a lightly floured surface and roll out slightly up and down. Place about 1 tablespoons of scrambled eggs onto the pastry sheet 3 across and 4 going down. Divide cheese among the 12 egg portions and top each with a piece of sausage. Lightly brush water around the edges and in between each row of mixture.
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Roll out the second pastry sheet slightly larger than the first one and loosely place on top. Work the pastry down to seal over each sausage and egg portion and then cut the stuffed pastry into squares using a pizza cutter or knife. Press each square around the edges to make sure they are sealed. Place squares on a parchment lined baking sheet. Lightly beat the remaining egg, brush each square lightly with the beaten egg and sprinkle them evenly with bagel seasoning.
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Bake in the preheated oven until puffed and golden brown, 15 to 18 minutes.
