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Super Easy Egg Puff Pastry Breakfast Tart My Way To Cook Delicious

11. Scrambled Eggs In Puff Pastry. Scrambled eggs in a puff pastry recipe is one of the best breakfast recipes. It is very simple to make, yet so delicious. It can be served as a main course or as a side dish. This recipe is for a delicious and easy-to-make breakfast, or a light lunch or brunch dish.

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Top with remaining puff pastry pieces; crimp edges with a fork. Cut a 1/2-inch slit in the top of each. Transfer to the refrigerator to chill while the oven heats. Heat oven to 400°F. Bake until puffed and golden-brown, 20 to 25 minutes. Eat immediately, or store in the refrigerator for 3 days or freezer for 3 months.

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Prick bottom of dough with a fork. Spread the bacon/onion mixture over pastry. In a small bowl, whisk eggs, cream, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Pour egg mixture over the bacon/onion mixture. Sprinkle cheese on top and bake until filling is set and top is golden (about 40 minutes).

Puff Pastry Danishes Recipe Taste of Home

Puff pastry breakfast pizza is a genius invention that marries your favorite pizza toppings and buttery, flaky puff pastry. It's homemade pizza made easy because you won't need to make the.

Puff Pastry Baked Eggs Beyond The Chicken Coop

Instructions. Thaw 1 box frozen puff pastry according to package directions, but keep it cold. Place 8 ounces cream cheese in a medium bowl and let sit at room temperature until softened. Arrange 2 racks to divide the oven into thirds and heat the oven to 400°F. Line 2 baking sheets with parchment paper.

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Whisk the eggs, cream, salt and pepper together and pour the egg mixture into each ramekin. Fold the pastry over the topping and brush with a a beaten egg. Place the ramekins onto a sheet pan and place on the bottom rack of a preheated oven.

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STEP 3: Take the baking sheet out of the oven and reduce the temperature to 325°F (160°C). Using a spoon, press down the center of each pastry square. STEP 4: Break an egg into each pastry square. STEP 5: Divide the vegetables around the eggs.

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Make the creamy cheese filling: In a small mixing bowl, combine the remaining egg from the egg wash, ricotta, gruyere, chives, salt and pepper. Top the tart: Spread the filling over the rectangle, leaving the 1 inch border clear. Place bacon over the top randomly, and dot over pieces of sausage, leaving space for the eggs.

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Make an egg wash by whisking together one egg and one tablespoon of water. Brush the puff pastry surface with this mixture. Transfer to a baking sheet and bake for 10 minutes. Sprinkle cheese, bacon, asparagus, salt, and pepper over the partially baked puff pastry. Distribute eggs over the surface without overlapping.

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Remove the puff pastry from the oven and use a metal spoon to flatten the bottom. Spread the cheese sauce over the bottom. Top with the scrambled eggs. Sprinkle with shredded cheese and top with the crumbled bacon. Bake at 400˚F for 12-15 minutes, until the cheese is melted and the pastry is golden.

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Using a sharp knife, cut 5 slits into the pastry about 1-inch apart. Bake - Bake in the oven and bake for 25-30 minutes or until golden brown and puff pastry is cooked through. Slice - Let the breakfast puff pastry rest for 5 minutes and then slice into 6 pieces. Divide among plates, and enjoy immediately.

Easy Puff Pastry Breakfast Tarts Recipe — The Mom 100

These sweet and savory breakfast pockets feature buttery, golden-brown puff pastry crusts surrounding fillings of sausage, apples, and cheese. They're like a sausage and cheese biscuit from your favorite restaurant, only with better crusts and the sweet crispness of apples thrown in for good measure. 3. Sausage, Egg, and Cheese Breakfast Puffs.

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Step 4. Add some of the sausage mixture to the center of each square and top with an apple slice and a little more cheese. Add the sausage mixture to the center of the pastry square. Pull the corners to the center and pinch the sides together. Brush with an egg wash and bake. Putt the corners to the center.

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Unfold puff pastry on lightly floured surface. Beat remaining egg with fork in bowl; brush egg over pastry. Refrigerate remaining beaten egg. STEP 4. Place scrambled eggs onto lower half of pastry, 1/2 inch from edges. Top with spinach leaves, cheese slices and ham slices. STEP 5. Fold top half of pastry over filling; press down firmly on edges.

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Leave room for the filling down the center (about ⅓ of the way on each side). Lay the ham down the center of the puff pastry. Sprinkle the cheese on top of the ham and top with the scrambled eggs. In a small bowl, whisk together the egg and water to make the egg wash. Brush the exposed puff pastry border with the egg wash.

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Sprinkle cheese onto center of pastry shells. Crack an egg into a small bowl and gently slide it into a puff pastry shell. Repeat with remaining eggs and shells. Arrange tomatoes, cut side up, on eggs and sprinkle lightly with salt. Bake until egg white is just set and yolk is almost set, 8 to 10 minutes. Garnish with parsley leaves and serve.