This breakfast pastry is like if a hot pocket and a croissant had a breakfast baby. Puff pastry is stuffed with scrambled eggs, hashbrown, and cheese, brushed with egg wash, and baked in the oven for a delicious breakfast treat.
Ingredients
- cooking spray
- 5 large eggs , divided
- 1 , 17.3 ounce
- 4 hashbrowns , cooked
- 4 slices bacon , cooked and halved
- 4 slices merican cheese
Instructions
-
1
Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.
-
2
Spray a large skillet with cooking spray; warm over medium-high heat. Whisk 4 eggs together in a bowl. Pour into the skillet; cook and stir until eggs are set, about 5 minutes.
-
3
Dust a work surface with flour and gently roll out 1 puff pastry sheet until smooth with a rolling pin. Cut pastry puff in half with a knife and place on the prepared baking sheet. Stir together remaining egg with 1 tablespoon water in a small bowl for an eggwash.
-
4
Add 1 hashbrown, 1/4 of the scrambled eggs, 2 slices of bacon and 1 slice of cheese to one side of each of the pastry puff slices.
-
5
Brush edges with a little eggwash and fold the other side of the pastry puff on top. Seal edges using a fork.
-
6
Brush the tops with more eggwash and pierce a few times with a fork or skewer.
-
7
Repeat steps 2 through 6 with the remaining sheet of pastry puff.
-
8
Bake in the preheated oven until puff pastry is puffed up and golden brown, 15 to 20 minutes. Serve immediately.
Nutrition Facts
Per serving
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