Puff Pastry Breakfast Pockets
Prep these easy breakfast pockets to enjoy during the busy work week. Fill them with whatever you want!
Servings 6 pockets
Calories 271kcal
Ingredients
- 1 sheet puff pastry thawed
- 6 oz sweet Italian chicken sausage
- 3/4 cup shredded cheese
- 3 eggs
- egg wash
Instructions
- Preheat the oven to 400℉. Line a baking sheet with parchment paper and set aside.
- Cook the sausage in a large skillet until browned and cooked through. Use a slotted spoon to remove the sausage to a bowl, leaving any browned bits and grease behind.
- Add oil or butter to the pan if necessary. Scramble the eggs and cook through. Remove to a bowl and set aside. Place the cheese in a third bowl.
- Roll the puff pastry sheet out just slightly. Slice into thirds, then cut those in half to create 6 equal pieces of dough.
- Working with one piece of pastry at a time, roll it out until thin, but still sturdy. In the center of the dough, place about a tablespoon each of sausage, cheese, and eggs.
- Dip your finger in a bowl of water and dampen the edges of the dough. Bring all four corners to the center and seal the seams together. Alternatively, you can place the filling to one side, wet the edges, and fold the dough over. Use a fork to crimp and seal the seams.
- Place finished pockets on the prepared baking sheet. Brush with an egg wash and prick once with a fork to allow steam to escape.
- Bake for 25- 30 minutes, or until the pastry is puffed and golden brown. The size of the pockets will affect baking times.
- If storing, allow the pockets to cool on the sheet for about 10 minutes before transferring them to a cooling rack. Once completely cool, you can store the breakfast pockets in a large ziploc bag or storage container in the fridge for up to 5 days.
