Sausage Egg Puff Food

BREAKFAST SAUSAGE PUFFS

Steps:

• Preheat oven to 425 degrees with rack in center position.
• Roll out puff pastry to 12-inch square. Brush maple syrup over entire surface.
• Cut dough into thirds in each direction and then cut each square in half diagonally, ending with 18 triangles. Place a breakfast sausage link on the lower third of each triangle and roll up, making sure to place each tip-side down on a parchment-lined baking sheet.
• Whisk egg and 1 teaspoon water in a small bowl until lightly beaten. Brush each puff with egg wash and bake for 16 to 18 minutes until golden brown.

SAUSAGE EGG AND CHEESE EVERYTHING BREAKFAST PUFF PASTRY

Steps:

• Preheat oven to 400° and defrost puff pastry.
• Brown sausage and drain onto a paper towel lined plate.
• In the same pan, scramble four of the eggs. Remove from heat and set aside.
• Roll out puff pastry sheets onto a flour surface into approximately 12in by 15in rectangles.
• Divide sausage and egg filling into 6 different sections on a sheet of rolled out puff pastry. Place the other puff pastry sheet on top and pat down around filling. Cut into 6 rectangles. Use a fork to press edges together around each pastry and poke four sets of holes on top of each pastry to allow steam to escape while baking.
• Whisk remaining egg with 1 tablespoon of water. Brush egg wash all over the top of each pastry.
• Mix together the poppy seeds, sesame seeds, onion, garlic and salt. Sprinkle generously on top of pastries.
• Bake for 20 minutes, turning half way. Let cool a few minutes before serving, filling will be very hot.
• If making ahead, stop at step 5. Par freeze the pastries by placing them onto a freeze safe plate or tray and freeze for one hour. Then transfer to freezer safe zip top bag and store for up to six months. When ready to bake, preheat oven to 400 degrees. Brush frozen pastries with egg wash and top with everything seasoning. Bake for 20-25 minutes until pipping hot.

PUFF PASTRY, SAUSAGE AND EGG CASSEROLE

Steps:

• Preheat the oven to 360 degrees F/180 degrees C.
• Heat 1 tablespoon of vegetable oil in a skillet.
• Cook the bacon and set it aside.
• In the remaining oil, add the flour and stir. Add the chicken stock and cook, mixing constantly, until you get a thick paste. Fold the puff pastry sheet to make a thicker one, press down on it with your hands, and then cut it into 1.5-2 inches (4-5 cm) strips. Twist each strip with your fingers.
• Heat vegetable oil in a wok and deep fry the puff pastry twists until golden.
• You should make 20-15 twists.
• Put the pastry on the bottom of a ceramic baking dish.
• Cut the sausages into 1.2-inch (3 cm) pieces and throw them over the twists.
• Sprinkle the fried bacon over them.
• Pour the white sauce on top of the casserole.
• Top with the fried eggs, sprinkle some pepper and add the cheddar cheese.
• Bake the casserole for 20 minutes.
• Garnish with fresh parsley and serve!

CHEESY SAUSAGE PUFFS (THE BEST LOW CARB KETO SNACK)

Steps:

• Melt the butter and set it aside to cool.
• Meanwhile, preheat the oven to 375 degrees and line a large baking sheet with non-stick foil or parchment paper.
• Brown the sausage, chopping it into small chunks. Pat it dry with a paper towel to remove excess grease; set aside.
• In a medium to large size bowl, combine the melted butter, eggs, sour cream, salt and garlic. Whisk together.
• Add the coconut flour (slightly more than 1/3 cup) and baking powder to the mixture and whisk until well combined.
• Stir in the browned sausage and cheese.
• Roll or drop batter into 1 inch balls onto your lined baking sheet. I make 35 and they fit perfectly (5 rows of 7). They only need to be about 1/2 inch apart.
• Bake for 14-18 minutes or until slightly browned. Enjoy immediately, and store any leftovers in the fridge for up to a week.

SAUSAGE PUFFS

Steps:

• Cut the sausages in half and the puff pastry into small rectangles. Roll the sausage in each pastry rectangle and brush all the sausage puffs with egg yolk slightly beaten.
• Preheat the oven to 180ºC (350ºF).
• Place the sausage puffs on a rectangular baking dish and bake until golden brown, about 15 minutes.
• Remove from the oven and serve.

SAUSAGE EGG PUFF

Steps:

• Remove sausage from casings; crumble into a large skillet. Cook until no longer pink; drain. In a large bowl, combine the biscuit mix, cheese, mustard and Italian seasoning; add sausage. , In another bowl, whisk the egg substitute, eggs and milk; stir into the sausage mixture. Transfer to a shallow 2-qt. baking dish coated with cooking spray. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-55 minutes or until a knife inserted in the center comes out clean.

SAUSAGE AND CHEESE EGG PUFFS

Steps:

• In a skillet, saute the mushrooms and onions in 1 tablespoon butter until tender. Set aside.
• In same skillet brown and crumble the sausage. Drain well on paper towels.
• In a large bowl, combine the flour, baking powder and salt.
• In another bowl, combine eggs and cheeses.
• Melt remaining butter; add to egg mixture.
• Stir into dry ingredients along with, sausage crumbles, and mushroom mixture.
• Fill greased muffin cups three-fourths full.
• Bake at 350 degrees for 35-40 minutes or until a knife inserted near the center comes out clean.
• Carefully run a knife around the edge of each muffin cup before removing.

SAUSAGE ROLLS

Steps:

• Defrost puff pastry according to package directions.
• Preheat oven to 425 degrees.
• Line a large baking sheet with parchment paper, set aside.
• In bowl mix together sausage, bread crumbs, 1 egg, thyme, parsley, onion powder, garlic powder, salt and pepper.
• Section off into 6 equal portions and set aside.
• On a floured surface unfold your pastry dough and gently roll out a little bit so it gets a little thinner then cut into 3 long rectangle sections.
• Place sausage down the center of each section leaving an inch or so of pastry on either side.
• Bring sides together and pinch to seal and pat down slightly, repeat with remaining sausage and dough.
• Cut easy "log" 6 equal portions about 2" long and then pierce the top with a knife 2 times to create venting holes.
• Place sausage rolls 2 inches apart on prepared baking sheet.
• In a small bowl whisk together egg and water and then brush on tops of the sausage rolls and bake in oven for about 20 minutes until pastry is puffed and tops are golden.

SOUTHERN BRUNCH PASTRY PUFF

Steps:

• Preheat oven to 375°. In a small saucepan, bring 2 cups of water to a boil. Slowly stir in grits. Reduce the heat to medium-low; cook, covered, 5 minutes or until thickened, stirring occasionally. Remove from heat. Stir in the cheese, butter, pesto, 1/4 teaspoon salt and 1/8 teaspoon pepper until blended., Meanwhile, in a large skillet, cook sausage and red pepper over medium heat until sausage is no longer pink and red pepper is tender, 4-6 minutes, breaking up sausage into crumbles; drain., In a small bowl, whisk 6 of the eggs and the remaining salt and pepper until blended. Return sausage to skillet. Pour in the egg mixture; cook and stir until the eggs are thickened and no liquid egg remains., Unfold each of the puff pastry sheets onto a 12x10-in. sheet of parchment. Spread grits up to 1/2 in. from the edges. Spoon the sausage mixture over half of the grits on each pastry. Fold pastries over the sausage mixture to enclose; press the edges with a fork to seal. Transfer to a baking sheet., In a small bowl, whisk remaining egg and water; brush over pastries. If desired, top with additional ground pepper. Bake until golden brown. Let stand 10 minutes. Cut each pastry into 4 pieces.

SAUSAGE AND EGG BREAKFAST ROLLS

Steps:

• Preheat oven to 375 F degrees. Line a baking sheet with parchment paper or a silpat.
• Beat the 5 eggs in a bowl. Heat the butter in a nonstick skillet over medium heat until hot. Pour in the beaten eggs. As the eggs begin to set, gently pull the eggs across the pan using a spatula, forming large soft curds. Continue cooking, pulling, lifting and folding eggs, until thickened and there is no more visible liquid. Remove from heat.
• Sprinkle the flour onto your work surface then unroll the crescent dough over the flour. Roll it out a bit, if necessary with a rolling pin. Cut the dough into 8 rectangles, by first pinching the seams if necessary.
• Top each rectangle with a couple spoonfuls of scrambled eggs, some of the cheddar cheese, and a sausage link. Roll up the rectangle and place onto the prepared baking sheet. Repeat with remaining ingredients.
• Brush each roll with the egg wash, then sprinkle with some salt and pepper.
• Bake for 15 minutes or until golden brown.

10 EASY PUFF PASTRY BREAKFASTS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a puff pastry breakfast in 30 minutes or less!

HOMEMADE PUFF PASTRY RECIPE WITH SAUSAGE ROLLS

Steps:

• Place 1/4 cup butter in a food processor. Add flour; pulse until butter is completely mixed. Add remaining butter and pulse until pea-sized pieces remain. Add water evenly until a loose, ragged dough forms. Place dough between 2 pieces waxed paper and roll out into a rectangle. Cut into 3 strips.
• Combine pork sausage, 1 egg, bread crumbs, garlic, and onion powder in a bowl. Add filling to the pastry strips; roll pastry closed around the filling. Refrigerate rolls for 30 minutes.
• Preheat oven to 425 degrees F (220 degrees C).
• Cut rolls into 1-inch pieces and place seam-side down on a baking sheet. Brush tops with beaten egg.
• Bake in the preheated oven until golden brown, 15 to 20 minutes.

SCRAMBLED EGGS IN PUFF PASTRY

Steps:

• Preheat oven to 375 F degrees.
• Roll out the puff pastry a bit, so that it's about 18 inches x 14 inches. You'll need about 4 inches down the center of the pastry, so start cutting 1 inch strips, leaving the 4 inches in the center.
• Add a tablespoon of butter to a skillet and melt it. Add the mushrooms and kielbasa and fry for a couple minutes. In the meantime, whisk together 6 eggs and mix with the shredded Swiss cheese.Add the eggs to the skillet and cook. Add the parsley for color and season with salt and pepper.
• Let the scrambled eggs cool. Place the scrambled eggs in the center of the pastry.
• Take a strip from each side and fold over the eggs. One from each side at a time, sort of forming this braid.
• Brush the pastry with the egg wash and bake in the oven for about half hour or until nice and golden brown.

BREAKFAST HAND PIES WITH MAPLE SAUSAGE

Steps:

• Preheat the oven to 400 degrees.
• Roll out both Puff Pastry Sheets on a floured surface to reach a size of 10x13.
• Using a 4 inch round cookie cutter, cut 6 circles from each sheet and transfer to a parchment lined baking sheet.
• Place the pastry circles back in the fridge.
• In a pan add the sausages and heat until fully cooked.
• Transfer to a cutting board and roughly chop the sausages before returning them to the same pan.
• Add the chopped potato and rosemary and cook for 2-3 minutes.
• Add two beaten eggs and cook until firm, about 3-4 minutes.
• Bring the pastry circles back out of the fridge and keep six on the baking sheet. You can add holes to these if you desire.
• Place some of the filling onto the center of each circle (about 1/2 cup) followed by some grated cheddar.
• Brush the edges of the pastry circle with some the remaining beaten egg and place another circle over the top of the filling.
• Using your fingers, gently push down and seal the edges using a fork.
• Once all of the hand pies are done, brush with more egg and add some cheese and rosemary to the top.
• Place the hand pies in the oven and bake for 25 minutes or until golden brown.
• Serve at once with extra maple syrup on the side.

BRUNCH SAUSAGE-EGG POT PIE WITH PUFF PASTRY CRUST

Steps:

• Brown the sausages in a skillet for about 5 minutes, turning occasionally; remove from pan and set aside.
• Add in onion or shallot; saute for about 3 minutes or until softened.
• Add in mushrooms; saute for about 6 minutes.
• Add in cream cheese and the sausages back to the skillet; cook, stirring until cheese has melted (about 3 minutes).
• Spoon the sausage/cheese mixture into an 8 x 8-inch square baking dish.
• In a bowl whisk eggs with 3 tablespoons whipping cream or half and half cream OR milk.
• Add to the skillet and scramble (leaving slightly undercooked).
• Spoon eggs over the sausage.
• Sprinkle with breadcrumbs (do not mix in).
• On a floured surface roll out pastry to a 9x9 inch square.
• Brush with melted butter.
• Place on top of the baking dish (butter-side down) and "crimp" edges.
• Brush the top of the pastry with more melted butter.
• Cut about 5 steam vents in top of pastry.
• Bake in a 350 degree oven for about 30 minutes, or until pastry is golden brown and the filling is bubbly.

SCRAMBLED EGGS IN PUFF PASTRY

Steps:

• Preheat the oven to 375 °F.
• Roll out the premade puff pastry into an 18x14-inch shape and cut 1-inch strips towards the center leaving a 4-inch square in the middle.
• In a large skillet, melt a tablespoon of butter and add 1 cup of sliced mushrooms and 1 cup of chopped kielbasa sausage. Cook for a few minutes.
• In a small bowl, whisk 6 eggs and ½ cup of shredded Swiss cheese until combined. Add to the skillet and cook for a few minutes.
• Once eggs have cooked and scrambled, add ¼ cup of chopped parsley and season with salt and pepper to taste.
• Allow eggs to cool before placing them in the 4-inch center of the pastry. Take a strip from each side of the pastry and fold over the eggs, one side at a time forming a braid-like pattern.
• Brush with the egg wash and bake in the preheated oven for 30 minutes until the pastry turns golden brown.
• Slice and serve warm.

SAUSAGE ROLLS

Steps:

• Heat a medium skillet over medium heat. Add the bacon, onion and celery, and cook for 4 minutes, until slightly softened. Add the garlic and cook 1 more minute. Remove from the heat and transfer the bacon mixture to a plate. Let cool for 10 minutes.
• In a large bowl, combine the sausage, parsley, panko, 1 egg, salt, pepper and cooled bacon mixture. Mix well to combine. Cover and refrigerate until ready to use.
• Meanwhile, open the puff pastry sheets on a very lightly floured cutting board (you should have 2 sheets, measuring 10-inches by 10-inches). Cut each in half to make 4 rectangles, 5-inches by 10-inches each. Lay each rectangle so that the long side faces you.
• Remove the sausage mixture from the refrigerator and divide it into 4 portions. Form each portion into the shape of a long log, about 1-inch thick, and place one lengthwise in the center of each puff pastry rectangle. (The sausage should stretch the full length of the pastry).
• In a small bowl, beat the remaining egg with 1 tablespoon of water. Brush all of the borders of the puff pastry with the egg and carefully roll the pastries over the sausage mixture to create a log shape (making sure that the borders overlap slightly). Place each roll seam side down on a sheet tray lined with parchment paper. Freeze for 30 minutes or refrigerate for up to 1 hour. (Hang on to the egg wash for later).
• Preheat the oven to 400 degrees. Using a sharp knife, cut each sausage roll into 6 equal portions. Transfer the pieces to a parchment lined baking sheet, seam side down, about 1-inch apart. Brush the tops of the rolls with the egg wash. Bake for 20-22 minutes, or until the puff pastry is puffed and golden on top.

SAUSAGE AND GREEN CHILI EGG PUFF

Steps:

• Preheat oven to 350 degrees.
• In a frying pan over medium-high heat, sauté onion in olive oil for 2-3 minutes.
• Add sausage and garlic and cook thoroughly until crumbly, drain and set aside.
• In a large bowl beat eggs until light and lemon-colored.
• Add flour, baking powder, salt, pepper, cottage cheese, melted butter, and monterey jack cheese and blend until smooth.
• Fold in green chilis, cooked sausage, and onions.
• Pour mixture into a well greased 2-1/2 quart casserole dish.
• Bake for one hour (will puff up) or until a toothpick inserted in the middle comes out clean.

SAUSAGE CHEESE PUFFS

Steps:

• Preheat oven to 400°. In a large skillet, cook sausage over medium heat until meat is no longer pink, 5-7 minutes, breaking sausage into crumbles; drain.
• In a large bowl, combine biscuit mix and cheese; stir in sausage. Add water and toss with a fork until moistened. Shape into 1-1/2-in. balls. Place 2 in. apart on ungreased baking sheets.
• Bake until puffed and golden brown, 12-15 minutes. Cool on wire racks.