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 puff that made this breakfast grab and go. Making them only takes a few minutes on the weekend and they crisp right back up in a toaster oven though they’re pretty good cold also.
Breakfast Puffs
AuthorMabDifficultyBeginnerIn a heated pan over low heat melt the butter then fry the onions and vegetables until the onions completely wilt, about 5-7 minutes.
In a bowl, whisk together the eggs and cream cheese, then pour the mixture into the hot pan with the vegetables, moving the mixture around every 20-30 seconds. Cook until the egg mixture is still wet but no longer runny. Turn the heat off, add the shredded cheese, and stir gently until the cheese melts.
Roll the puff pastry out into sheets and cut into six evenly sized squares (about 12x12cm).
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".
Bake puff pastry at 215°C until golden and flaky, about 12-15 minutes.
Ingredients
Directions
In a heated pan over low heat melt the butter then fry the onions and vegetables until the onions completely wilt, about 5-7 minutes.
In a bowl, whisk together the eggs and cream cheese, then pour the mixture into the hot pan with the vegetables, moving the mixture around every 20-30 seconds. Cook until the egg mixture is still wet but no longer runny. Turn the heat off, add the shredded cheese, and stir gently until the cheese melts.
Roll the puff pastry out into sheets and cut into six evenly sized squares (about 12x12cm).
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".
Bake puff pastry at 215°C until golden and flaky, about 12-15 minutes.
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