Sausage, Egg, and Cheese Breakfast Pastries
Flaky sausage, egg, and cheese breakfast pastries made with puff pastry and baked until golden. A savory, filling breakfast pastry with seasoned sausage, softly scrambled eggs, and cheddar sealed inside crisp layers.
Servings 9
Calories 390kcal
Equipment
- large skillet For browning sausage and scrambling eggs.
- baking sheet Supports the pastries while baking.
- parchment paper Prevents sticking.
- rolling pin Smooths and expands the puff pastry sheets.
- Pizza Cutter or sharp knife. Cleanly cuts the pastries without compressing the layers.
- pastry brush Applies the egg wash evenly.
Ingredients
- 8 oz (227 g) ground breakfast sausage
- 5 large eggs
- 1 tbsp (15 ml) milk
- ¾ tsp (5 g) kosher salt
- ¼ tsp (1 g) coarse ground black pepper
- 1 package (2 sheets) puff pastry thawed according to package directions
- 1 cup (113 g) freshly grated cheddar cheese
- water for sealing edges
Egg Wash:
- 1 large egg
- 1 tbsp (15 ml) water
Instructions
- Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper and set aside.
- In a large skillet over medium heat, cook the breakfast sausage, breaking it up as it cooks, until fully browned and cooked through. Drain off all but about 1 tablespoon (15 ml) of the rendered fat. Transfer the sausage to a clean bowl and set aside.8 oz (227 g) ground breakfast sausage
- In the same skillet, add the eggs, milk (1 tablespoon / 15 ml), kosher salt, and black pepper. Scramble the eggs over medium heat until just set. Remove the skillet from the heat, add the cooked sausage back to the eggs, and stir to combine. Set aside to cool slightly.5 large eggs, 1 tbsp (15 ml) milk, ¾ tsp (5 g) kosher salt, ¼ tsp (1 g) coarse ground black pepper
- Lightly roll out one sheet of puff pastry on a floured surface, lengthwise, just enough to smooth the seams. Divide the sausage and egg mixture evenly into 9 portions and place them onto the pastry in a 3-by-3 grid, leaving at least ½ inch (1.3 cm) of space between each portion. Top each portion with about 1½ tablespoons (15 g) of shredded cheddar cheese.1 package (2 sheets) puff pastry, 1 cup (113 g) freshly grated cheddar cheese
- Dip a finger in water and lightly trace around each filling mound to help seal the pastry.water
- Roll out the second sheet of puff pastry slightly larger than the first. Carefully place it over the filled sheet and gently press around each portion to seal. Use a pizza cutter or sharp knife to cut the pastry into 9 equal squares. Use a fork to crimp the edges of each pastry and transfer them to the prepared baking sheet.
- In a small bowl, whisk together the egg and water (1 tablespoon / 15 ml) to make the egg wash. Brush the tops of the pastries evenly with the egg wash. Using a sharp knife, cut a small slit in the top of each pastry to allow steam to escape.1 large egg, 1 tbsp (15 ml) water
- Bake for 14 to 17 minutes, or until the puff pastry is golden brown and fully cooked through. Remove from the oven and allow the pastries to cool for a few minutes before serving.
Notes
- Nutrition values account for puff pastry and cheese variability; values are estimated per pastry.
- If using fine table salt instead of kosher salt, reduce the amount by half.
- Steam vents are essential to prevent side leakage during baking.
Nutrition
Serving: 150g | Calories: 390kcal | Carbohydrates: 22g | Protein: 14g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Cholesterol: 155mg | Sodium: 540mg | Potassium: 185mg | Fiber: 1g | Sugar: 2g | Vitamin A: 310IU | Vitamin C: 1mg | Calcium: 165mg | Iron: 2mg