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.