Loaded Breakfast Puff Pastry

Ingredients

• cooking spray
• 5 large eggs , divided
• 1 package puff pastry , 17.3 ounce
• 4 hashbrowns , cooked
• 4 slices bacon , cooked and halved
• 4 slices merican cheese

Instructions

1. 1

   Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.

2. 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. 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. 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. 5

   Brush edges with a little eggwash and fold the other side of the pastry puff on top. Seal edges using a fork.

6. 6

   Brush the tops with more eggwash and pierce a few times with a fork or skewer.

7. 7

   Repeat steps 2 through 6 with the remaining sheet of pastry puff.

8. 8

   Bake in the preheated oven until puff pastry is puffed up and golden brown, 15 to 20 minutes. Serve immediately.