Recipe: Breakfast Rolls

I’m a big fan of eating toast and eggs in the morning but I don’t always feel like making it so I made these breakfast tarts for an entire week of eggs and toast that only takes a few minutes on the weekend to make so I can just grab them in the morning with my coffee so there’s nothing extra to do or wash.

Breakfast Rolls

AuthorMabDifficultyBeginner

Yields8 Servings
Prep Time15 minsCook Time20 minsTotal Time35 mins

Ingredients
 300 g puff pastry
 5 eggs
 2 tbsp cream cheese
 50 g cheese, shredded
 1 small onion, chopped
 butter, salt, pepper, herbs

Directions
1

In a heated pan over low heat melt butter fry onions until they start to turn to turn brown.

2

Add the eggs and cream cheese and gently scramble, once they are still wet but no longer runny turn the heat off and add the shredded cheese and stir just until it melts.

3

Roll the puff pastry out into sheets and cut into approximately 12cmx12cm squares.

4

To the center of each puffy pastry square place a portion of the egg mixture and then simply pinch the four corners together at the top of the pastry to "seal".

5

Bake puff pastry at 215°C until golden and flaky, about 12-15 minutes.

Ingredients

Ingredients
 300 g puff pastry
 5 eggs
 2 tbsp cream cheese
 50 g cheese, shredded
 1 small onion, chopped
 butter, salt, pepper, herbs

Directions

Directions
1

In a heated pan over low heat melt butter fry onions until they start to turn to turn brown.

2

Add the eggs and cream cheese and gently scramble, once they are still wet but no longer runny turn the heat off and add the shredded cheese and stir just until it melts.

3

Roll the puff pastry out into sheets and cut into approximately 12cmx12cm squares.

4

To the center of each puffy pastry square place a portion of the egg mixture and then simply pinch the four corners together at the top of the pastry to "seal".

5

Bake puff pastry at 215°C until golden and flaky, about 12-15 minutes.

Breakfast Rolls

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