These Breakfast Pastries Are A Complete Way To Start The Morning

Breakfast is the most important meal of the day, but it can also be the trickiest.

If you've got a family to cook for in the mornings, you're a busy business person who is on the go, or you're a college student who is rolling out of bed, it proves fairly difficult to prepare a good, filling breakfast to keep you going.

These bacon and egg breakfast pastries are a perfect make-ahead meal that are easy to grab and go with!

The best part is you can make different variations depending on your tastes. Throw in some veggies, swap the bacon for sausage, the possibilities are endless.

You can make these pastries ahead of time and freeze them for a perfect weekday breakfast!

Emily Bites

What You'll Need

  • 9 slices bacon, cooked
  • 2 large eggs
  • Salt and pepper, to taste
  • ½ cup torn baby spinach
  • 1 sheet of frozen puff pastry
  • 2 oz sharp cheddar, shredded

How To Make Them

  1. Preheat the oven to 400 degrees
  2. Combine the eggs with salt and pepper. Beat the eggs with a fork until combined. Mist a skillet with cooking spray and bring over medium heat. Add the spinach and cook, stirring, for a minute or two until wilted. Add the beaten eggs and stir to combine with the spinach. Scramble the eggs. Remove from heat.
  3. On a clean, dry surface sprinkle a small amount of flour to prevent sticking and lay down your sheet of defrosted puff pastry. Using a rolling pin, roll the pastry into a 13”x13” square of even thickness. Using a knife or pizza cutter, cut the pastry into 9 even squares (3 rows of 3). Fill a small dish with water and set near your surface.
  4. Take each pastry square and turn it to be a diamond with one corner pointing at you. Lay a slice of the cooked bacon on each pastry square from top corner to bottom corner. Divide the eggs among the pastries and spread over top of the bacon. Sprinkle the cheddar cheese over the top of the eggs on each pastry. Wet your finger in the water dish and use it to wet the right side corner of a pastry square. Fold the left corner over the ingredients in the center and then fold the (lightly wet) right corner over and press it down to seal. Repeat with the remaining pastry squares. Cover a baking sheet with parchment paper and transfer the pastries to the sheet.
  5. Place the baking sheet into the freezer or refrigerator for 15-20 minutes to ensure the pastry is chilled (this makes it puff better). Transfer the sheet to the oven and bake for 16-18 minutes until pastry is golden.

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