Directions: |
Directions:Preheat oven to 400ºF degrees. Line baking sheets with parchment paper.
In a skillet, scramble the 7 eggs. Set aside.
Unfold both pastry sheets. Cut each sheet into 9 squares. You will have a total of 18 squares.
Place scrambled eggs diagonal down center of the pastry square. Place one sausage link on top of each pastry square. Top with cheese. Fold two opposite corners of each square over the filling and press edges to seal. Place on the prepared baking sheet.
Combine 1 egg and water. Brush each pastry with egg wash. Sprinkle with parsley.
Bake 15-18 minutes, until golden brown. Serve warm or at room temperature. |
Personal
Notes: |
Personal
Notes: Please note that there is no need to precook the sausage links. They will cook with the puff pastry and be perfect.
I used breakfast pork sausage links. Feel free to use turkey sausage links if you prefer.
You can also swap the eggs for Egg Beaters or scrambled egg whites.
To keep the edges together during cooking :
Don’t overfill the puff pastry
Wet the edges of the puff pastry with water to help seal the pastry together
Can use toothpicks to help keep the edges together
If the puff pastry does open up during cooking, don’t panic. As soon as you take them out of the oven, gently press the edges together and they will stay together just fine after cooling. I had to do that with some of the puffs in this batch.
Can Sausage, Egg & Cheese Breakfast Puffs be Made in Advance and Frozen? Yes! You can assemble these puffs and freeze for a quick meal later.
I suggest leaving the egg wash off and adding it right before baking.
When ready to bake the puffs, allow them to thaw for 15 minutes, add the egg wash, and then bake. You may need to add a few minutes to the baking time listed below.
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This recipe for SAUSAGE EGG & CHEESE BREAKFAST PUFFS is from