Bacon, Egg, and Cheese Pastry
Delight in warm, flaky pastries filled with crispy bacon, creamy scrambled eggs, and rich cheese, perfect for breakfast, brunch, or dinner.
Servings: 8 pieces
Calories: 300kcal
Ingredients
For the Filling
- 8 slices Bacon, halved Cook until crispy
- 7 large Eggs, divided 6 for the filling, 1 for the egg wash
- 2 tablespoons Grated parmesan cheese For added flavor
- 2 tablespoons Heavy cream
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon Ground black pepper
- 1 box (17.3 oz) Frozen puff pastry, thawed Contains 2 sheets
- 1 cup Shredded white cheddar cheese Use in filling
- 1 tablespoon Everything bagel seasoning For topping
Instructions
Cooking the Bacon
- Heat a large skillet over medium heat. Add the bacon and cook until it’s golden brown and crispy, about 6 to 8 minutes. Remove all but 2 tablespoons of the bacon grease.
Preparing the Eggs
- In a medium bowl, whisk together 6 of the eggs, grated parmesan cheese, heavy cream, kosher salt, and black pepper.
Scrambling the Eggs
- Return the skillet to medium-low heat. Add the egg mixture and let it cook for about 30 seconds. Stir occasionally for the next 1 to 2 minutes until the eggs are set but slightly wet. Remove from heat and let them cool completely.
Preparing the Pastry
- Cut the thawed puff pastry sheets into 8 squares.
- Divide the cooled scrambled eggs into 8 portions and place cheese, eggs, and bacon in the center of each pastry square.
- Brush water on the edges of each pastry square, fold, and roll to seal tightly.
Baking
- Preheat your oven to 375°F (190°C). Place the sealed pastries seam-side down on a baking sheet. Cut slits on top of each pastry for ventilation, brush with egg wash and sprinkle with everything bagel seasoning. Bake for 25 to 30 minutes or until golden brown.
Notes
You can freeze the filled pastries before baking. Bake straight from the freezer, adding a few extra minutes to the baking time.