BREAKFAST POCKETS

BREAKFAST POCKETS

Ingredients 

  • 2 sheets puff pastry (one 17.25 ounce box), room temperature
  • 1 package (6 ounces) ground breakfast sausage, crumbled
  • 2 eggs, lightly beaten
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 cup shredded cheddar cheese
  • 2 tablespoons canola oil

Instructions

  1. Cut each puff pastry sheet into 4 equal-sized rectangles; set aside.
  2. Place crumbled sausage
  3. Set temperature to 375°F (180°C), and set time to 15 minutes. Check
  4. sausage every 2 or 3 minutes, breaking apart larger pieces with a wooden spoon.
  5. After 10 minutes pour eggs. Stir to evenly incorporate with the sausage.
  6. Allow eggs to cook for the remaining 5 minutes, then transfer sausage and egg mixture to a plate to cool slightly. Season with salt and pepper.
  7. Divide sausage and egg mixture evenly between 4 rectangles of puff pastry. Top each with 1/4 cup shredded cheese. Place another piece of puff pastry on top of each, crimping pastry sheets together with a fork.
  8. Brush each assembled pocket gently with canola oil.
  9. Set temperature to 400°F (200°C), and set time to 6 minutes.
  10. Cooking is complete when pastry has risen and the top is golden brown.
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