Introduction: Breakfast Puffs
I had some extra puff pastry dough left over from a weekend of making palmier and other Christmas delights, and wanted to fix something novel and fun for breakfast. This is the result. These tasty breakfast puffs are easy to customize and can be refrigerated for easy meals on the go.
- 2 sheets of puff pastry, thawed
- 5 eggs, scrambled
- 4 rashers of bacon, cooked
- 2 oz of sliced cheese (I used pepper jack)
- A few dashes of hot sauce (optional)
- 1 tbsp butter, melted
Step 1: Divide Sheets
Preheat oven to 400 degrees Fahrenheit.
Unfold the pastry dough on a Silpat-lined baking sheet and divide into quarters diagonally.
Step 2: Fill
Place a spoonful of scrambled eggs (optionally with a dash of hot sauce), a 1-2" piece of bacon, and a thin slice of cheese on top of the egg.
Step 3: Fold
Fold the dough over the fillings lengthwise, then seal by crimping with a fork. Brush the tops of the filled puffs lightly with melted butter, then bake in a 400 degree Fahrenheit oven for 15 minutes, or until golden brown and puffy. Allow to cool for a few minutes then serve.