Imagine biting into a golden, flaky pastry that reveals a creamy, savory filling of perfectly scrambled eggs, sausage, and melted cheese - all in one mouthwatering package! These Puff Pastry Breakfast Pies are not just a meal, they're a morning revolution that will transform your breakfast routine from mundane to magnificent. Whether you're a busy professional, a weekend brunch enthusiast, or a home cook looking to impress, these elegant yet simple pies are about to become your new breakfast obsession.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: French
Serves: 6 pies
Ingredients
- 1 package puff pastry, thawed
- 2 cups scrambled eggs
- 1 cup shredded cheese
- 1/2 cup cooked and crumbled sausage
- 1/4 cup chopped bell pepper
- 1/4 cup chopped onion
- Salt and pepper to taste
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a medium skillet, sauté chopped onions and bell peppers over medium heat until softened, about 3-4 minutes.
- In a large bowl, prepare scrambled eggs by whisking eggs and seasoning with salt and pepper. Cook eggs in a non-stick pan until just set but still slightly creamy.
- Unfold the thawed puff pastry sheets and cut each sheet into 6 equal rectangular pieces.
- Mix the scrambled eggs with crumbled sausage, sautéed vegetables, and shredded cheese in a bowl.
- Place a spoonful of the egg mixture in the center of each pastry rectangle, leaving a border around the edges.
- Fold the pastry corners over the filling, creating a rustic, open-topped pie shape. Press edges slightly to seal.
- Brush each pastry with beaten egg wash to ensure a golden, shiny finish.
- Arrange the pies on the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 20-25 minutes, or until pastry is puffed and golden brown.
- Remove from oven and let cool for 5 minutes before serving. Enjoy warm.
Tips
- Always ensure your puff pastry is thoroughly thawed but still cold for the best rise and texture.
- Don't overfill the pastry - leave enough room around the edges to prevent leaking and allow proper sealing.
- For extra flavor, consider adding herbs like chives or thyme to your egg mixture.
- Use a sharp knife or pizza cutter for clean, even pastry cuts.
- If you want a more uniform look, you can use a fork to crimp the pastry edges.
- Let the pies rest for a few minutes after baking to allow the filling to set and prevent burning your mouth.
- These pies can be prepared ahead and refrigerated, then baked fresh in the morning for a quick breakfast.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 25g
Protein: 18g
Fat: 25g
Saturated Fat: 10g
Cholesterol: 220mg
