Growing up I went through a lot of different weekday, before school, breakfast phases and toaster scrambles were one of them. They would pop hot out of the toaster and if I was running a little behind (because my mom woke me up 5 times and I still couldn’t get out of bed), be the perfect breakfast to go on the school bus. Since this breakfast pastry is so nostalgic for me, I felt compelled to make them for my own kids. I mean what kind of mom would I be if I didn’t introduce them to the deliciousness that is a flaky pastry pocket filled with scrambled eggs, cheese, and sausage (or bacon)?! In all honesty, I haven’t had a toaster scrambler in over 20 years, so this is my version that I created to taste “like I remember”.
Cut puff pastry into 6 rectangles
Layer on cheese, eggs, and sausage
Add another puff pastry to the top and crimp edges together with a fork. Brush top with egg whites
Bake in a 400 degree preheated oven for 20 minutes or until golden brown
ENJOY!
Sausage, Egg, and Cheese Breakfast Pastry
Ingredients
- 2 sheets of puff pastry, store bought works great
- 16 ounce sausage roll package
- 3 eggs, 1 egg divided between egg white and yolk
- 3 slices American cheese
Instructions
- Brown sausage on medium heat in a skillet, crumbling the sausage as it cooks. Remove sausage from pan. Take 1 egg and separate the egg white from egg yolk in separate bowls. Set the bowl with egg whites to the side. In the skillet you cooked the sausage, add the remaining 2 eggs and egg yolk. Cook on medium low heat, scrambling the eggs. Once cooked, remove from heat
- Cut puff pastry sheets into 6 rectangles, there will be a total of 12 rectangles once you cut both puff pastry sheets. Unwrap the American cheese and tear each slice into 2, making a total of 6 slices of cheese
- On a parchment lined baking sheet, place 3 of the rectangular puff pastry sheets evenly down. Layer on the cheese, eggs, and sausage. Top with another rectangular puff pastry sheet and crimp the edges together with a fork. Glaze the top of the sealed puff pastry with egg whites and set to the side. Repeat this step with a second baking sheet and remaining ingredients (you will have extra crumbled sausage left over).
- Place the baking sheets in the middle of a preheated oven at 400 degrees. Bake for 20 minutes or until golden brown
Sausage, Egg, and Cheese Breakfast Pastry
Ingredients
- 2 sheets of puff pastry, store bought works great
- 16 ounce sausage roll package
- 3 eggs, 1 egg divided between egg white and yolk
- 3 slices American cheese
Method
- Brown sausage on medium heat in a skillet, crumbling the sausage as it cooks. Remove sausage from pan. Take 1 egg and separate the egg white from egg yolk in separate bowls. Set the bowl with egg whites to the side. In the skillet you cooked the sausage, add the remaining 2 eggs and egg yolk. Cook on medium low heat, scrambling the eggs. Once cooked, remove from heat
- Cut puff pastry sheets into 6 rectangles, there will be a total of 12 rectangles once you cut both puff pastry sheets. Unwrap the American cheese and tear each slice into 2, making a total of 6 slices of cheese
- On a parchment lined baking sheet, place 3 of the rectangular puff pastry sheets evenly down. Layer on the cheese, eggs, and sausage. Top with another rectangular puff pastry sheet and crimp the edges together with a fork. Glaze the top of the sealed puff pastry with egg whites and set to the side. Repeat this step with a second baking sheet and remaining ingredients (you will have extra crumbled sausage left over).
- Place the baking sheets in the middle of a preheated oven at 400 degrees. Bake for 20 minutes or until golden brown
What did you think?