Breakfast Pastries

It’s amazing all the different combinations you can make with eggs & bacon! Of course there’s your standard breakfast with eggs and bacon cooked on their own, but if you’re craving a new creation, give my breakfast pastries a shot.

To make them “healthier” I sautéed some extra veggies laying around in my fridge (bell peppers, broccoli, mushrooms). You would think they take a lifetime to make, but I fixed them up close to 20 minutes! They’re fool-proof and a tasty alternative to your regular meal.

INGREDIENTS:

• 4 eggs (one egg per pastry)
• 1 julienned bell pepper
• 2 cups sliced mushrooms
• 1/4 cup chopped broccoli
• 4 pieces of bacon sliced four ways each
• 4 tbsp cream cheese
• 1/4 cup shredded cheese
• 2 tbsp olive oil
• 4 squares of puff pastry dough, thawed

INSTRUCTIONS:

1. In a pan, add the bell pepper, mushrooms, broccoli and olive oil. Sautée for 5 min.
2. While you prepare the veggies, cook the bacon in a separate pan.
3. Lay out the puff pastry dough on a sprayed cookie sheet. 
4. Cut a square 1 centemeter from the edge of the puff pastry.
5. Spread cream cheese on th bottom of each puff pastry square, keeping within the smaller inner square
6. Layer 4 bacon strips on the bottom of each puff pastry square.
7. After the veggies are cooked, add them to the puff pastry leaving a circle in the center for the yoke.
8. Gengly crack egg over the circle left for the egg yoke.
9. Sprinkle cheese over the veggies and edges of the puff pastry. 
10. Bake in oven at 400 degrees Fahrenheit for 15 min, or until the pastry dough is slightly golden and the cheese on the edges has cooked.
11. Serve with freshly chopped green onion and enjoy!