Looking to elevate your holiday brunch game? Try this delectable Bacon, Egg, and Cheese Breakfast Pastry recipe that will leave your guests craving for more. With a perfect blend of crispy bacon, fluffy scrambled eggs, and sharp cheddar cheese wrapped in buttery puff pastry, these savory pockets are sure to be a hit. You can bake them fresh or prep them in advance and freeze for a hassle-free morning treat.
Yields: 8 serving(s)
Prep Time: 20 mins
Total Time: 1 hr
Ingredients:
- 8 slices of bacon
- 7 large eggs (divided)
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons heavy cream
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 box (17.3 ounces) frozen puff pastry, thawed (2 sheets)
- 1 cup shredded sharp white cheddar cheese
- 1 tablespoon everything bagel seasoning
Directions:
- Begin by cooking the bacon to golden perfection. Heat a large skillet over medium heat, add the bacon, and cook until it’s crispy, which should take about 6 to 8 minutes. Allow the skillet to cool slightly and retain 2 tablespoons of bacon grease.
- In a medium-sized bowl, whisk together 6 of the eggs, grated Parmesan cheese, heavy cream, kosher salt, and black pepper.
- Return the skillet to the stove over medium-low heat. Pour in the whisked eggs and let them cook in a single layer for about 30 seconds. Stir occasionally, forming large curds of scrambled eggs. Once the eggs are set but still slightly moist (resembling soft-scrambled eggs), remove them from the heat and transfer to a plate to cool.
- While the scrambled eggs cool, cut each sheet of puff pastry into 4 equal squares, creating a total of 8 squares.
- Divide the scrambled eggs into 8 portions, approximately 1/4 cup each. Place 2 tablespoons of shredded white cheddar cheese down the center of one pastry square, lengthwise. Add a portion of scrambled eggs on top of the cheese and place half a slice of bacon on either side of the eggs. Continue this process with the remaining pastry squares.
- Brush a little water along one edge of the pastry and fold the other edge over the eggs, rolling it to create a log shape. Press the seam to seal, overlapping it by about 1/2 inch. Repeat this with the remaining pastries.
- To bake immediately: Preheat your oven to 375°F (190°C). Place the pastry rolls seam side down on a parchment-lined baking sheet, leaving about 2 inches of space between each. Make two slits, approximately 1 inch apart, in the center of each pastry. In a small bowl, whisk together the remaining egg and a tablespoon of water. Brush this egg wash over the pastries and sprinkle with everything bagel seasoning. Bake for 25 to 30 minutes, or until they are beautifully golden brown all over.
- To make ahead: Place the pastry rolls seam side down on a parchment-lined baking sheet with 2 inches of space between them. Cut two slits, about 1 inch apart, in the center of each pastry. Wrap the baking sheet tightly with plastic wrap and freeze for up to 1 week. When you’re ready to bake, preheat the oven to 375°F (190°C). Remove the rolls from the freezer, placing them on a parchment-lined baking sheet with 2 inches of space between them. Let them sit at room temperature for 20 minutes. Whisk together the remaining egg and a tablespoon of water in a small bowl. Brush the pastries with the egg wash and sprinkle with everything bagel seasoning. Bake for 32 to 37 minutes, or until they are delightfully golden. Allow them to rest for 5 minutes on the baking sheet before serving warm.
Elevate your holiday brunch with these scrumptious Bacon, Egg, and Cheese Breakfast Pastries. Whether you bake them fresh or prepare them ahead, they’re sure to delight your family and guests. Enjoy!
image source : thepioneerwoman
