Breakfast Pouches
1 box puff pastry 6 eggs plus one for glazing ¼ cup heavy cream Salt and pepper, to taste 12oz breakfast sausage 1 cup shredded Mexican blend cheese Grease from cooking sausage or 2 Tbsps. butter Preheat oven to 400°F. Line baking sheets with parchment paper and set aside. Cook sausage as directed on package. Remove from pan. Whisk eggs, cream and salt and pepper together. Melt butter if needed. Cook eggs scrambled in same skillet over medium heat until just done. Unfold pastry dough and cut sheets into thirds lengthwise along folds. Then, cut each length into halves or thirds again depending on how big you want your pouches. Divide eggs, sausage and then cheese evenly on one set of dough squares. Leave enough room around edges to top with another square. Top each filled square with second dough square and seal edges with fork or fingers. Whisk remaining egg and brush top of each sealed square with egg. Bake 18-20 minutes or until golden. Serve hot.
1 box puff pastry 6 eggs plus one for glazing ¼ cup heavy cream Salt and pepper, to taste 12oz breakfast sausage 1 cup shredded Mexican blend cheese Grease from cooking sausage or 2 Tbsps. butter Preheat oven to 400°F. Line baking sheets with parchment paper and set aside. Cook sausage as directed on package. Remove from pan. Whisk eggs, cream and salt and pepper together. Melt butter if needed. Cook eggs scrambled in same skillet over medium heat until just done. Unfold pastry dough and cut sheets into thirds lengthwise along folds. Then, cut each length into halves or thirds again depending on how big you want your pouches. Divide eggs, sausage and then cheese evenly on one set of dough squares. Leave enough room around edges to top with another square. Top each filled square with second dough square and seal edges with fork or fingers. Whisk remaining egg and brush top of each sealed square with egg. Bake 18-20 minutes or until golden. Serve hot.
