Savory Breakfast Pastry (Print Version)

# Ingredients:

→ Pastry Tools

01 - Homemade pastry dough or 2 sheets of store-bought puff pastry
02 - 1 egg, whisked for brushing

→ Filling Mixture

03 - 1/2 cup crumbled sausage or crispy bacon, pre-cooked
04 - A pinch of salt and some black pepper
05 - 4 eggs, cooked and scrambled
06 - 1/4 cup softened cream cheese
07 - 1/2 cup shredded cheddar
08 - Optional: 1/4 tsp garlic powder for extra seasoning

→ Garlic Butter Topping (extra option)

09 - 2 tablespoons butter, melted
10 - Chopped fresh parsley or chives for garnish
11 - 1/4 teaspoon garlic powder

# Instructions:

01 - Before anything else, heat your oven up to 375°F (190°C). If you're using frozen puff pastry, defrost it until it's soft but still cool. Get your pastry sheets ready by dusting your surface with a bit of flour. Roll out one of the sheets with a rolling pin and slice it into 4x6-inch rectangles. This size gives you that Pop-Tart vibe! Depending on how large the pastry is, you’ll get about 3–4 rectangles per sheet. Once cut, hold onto those for later—they’re your bases.
02 - Crack eggs into a mixing bowl, toss in some salt and pepper, add garlic powder if you'd like, and whisk until smooth. Heat up a pan, toss in the egg mixture, and gently cook it while stirring until soft and lightly set. Take the eggs off the heat while they’re still slightly runny. Mix in the cheddar, crumbled bacon or sausage, and cream cheese. Give everything a light stir until creamy. Let this off-the-heat goodness cool down.
03 - Grab a baking sheet, line it with parchment paper, and lay out those rectangles you cut earlier. Drop spoonfuls of the filling onto the centers of your pastry bases, keeping a small border beside the edges clear. Carefully place another pastry rectangle on top of each base, lining them up neatly. Use a fork to press all the way around the edges to secure them tightly—it seals the filling inside and gives that familiar crimped look!
04 - Beat the remaining egg in a small dish and use a brush (or your finger in a pinch) to coat the tops of your pastries. It helps them brown perfectly in the oven. Feeling creative? Cut tiny slits at the tops for steam vents so they bake mess-free.
05 - Toss the tray into your preheated oven and bake for about 18–20 minutes. Keep a lookout—they’ll rise and turn a lovely golden shade. Be careful not to overdo it! Once baked, set them down to cool for a bit because the inside will be super hot.
06 - If you're looking to kick up the flavor, mix melted butter with garlic powder in a small cup. Brush this over the hot pastries while they’re still warm, letting it soak in a bit. Sprinkle freshly chopped parsley or chives on top for a fresh finish.
07 - Serve them warm while the layers are flaky and the inside is cheesy and gooey. They’re great solo or with fruit on the side for breakfast. Leftovers can be re-crisped in a 350°F oven for about 10 minutes. They even make fun brunch options!

# Notes:

01 - These handheld breakfast treats pack fluffy eggs and creamy cheese wrapped in puffy pastry.
02 - Get creative with add-ins like spinach, bell peppers, or even different kinds of cheese!
03 - Want to save some for later? Freeze unbaked tarts and bake straight from frozen when you’re ready.
04 - Try square-shaped cuts instead of rectangles for a twist. Fold each square diagonally into pies!

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