Not that I want to bring my Mother’s Day brunch gift into my work, but I couldn’t resist. This is what I asked for for Mother’s Day. A special brunch and a sweet. The sweet was a recipe that called for chocolate chip cookies sandwiched with buttercream. So that was highly promising. And then brunch was this! These amazing breakfast puffs! They don’t have a lot of ingredients, and the payout is so great! Puff pastry is a pretty magical ingredient. On New Year’s Eve, I cut up hot dogs, wrapped them in puff pastry, brushed egg whites on them, slapped them with everything bagel seasoning, and then baked them. They were a hot ticket! And so is this recipe:
Bacon and Cheddar Sunrise Breakfast Puffs:
What You Need:
1 ½ cup cheddar cheese, shredded
16 ounce package of bacon, prepared and crumbled
17.3 ounce package of puff pastry
Salt and pepper to taste
What You Do:
1 – First, preheat oven to 400 degrees F.
2 – Then prepare a baking sheet with parchment paper.
3 – Prepare bacon until crispy, by baking or frying.
4 – In a medium mixing bowl, add eggs and whisk until well combined.
5 – In a hot skillet, scramble the eggs until almost cooked but slightly runny.
6 – And then take off heat and mix in shredded cheese.
7 – On a well-floured surface, place puff pastry sheet and cut 4 equal squares.
Then, repeat step 7 with second puff pastry sheet.
8 – Scoop heaping ½ cup of bacon and egg mixture onto puff pastry squares.
9 – Using finger or basting brush, put warm water around the edges of each puff pastry squares and fold in half bringing top left corner to bottom right corner.
10 – Use a fork or fingers to press and seal edges together.
11 – Move onto prepared baking sheet, and score the pastry several times with a serrated knife.
12 – Bake for 18 minutes, or until golden brown.
13 – Allow to cool on pan for 5 minutes prior to serving.