Best 2 Sausage Egg Puff Recipes

Indulge in the delectable flavors of Sausage Egg Puff, a delightful culinary creation that combines the savory goodness of sausage with the fluffy texture of eggs, encased in a golden-brown pastry. This versatile dish is a delightful treat for breakfast, brunch, or even as a savory snack. Whether you prefer the classic recipe or crave a more adventurous variation, this article offers a collection of Sausage Egg Puff recipes to tantalize your taste buds. From the traditional Sausage Egg Puff to the unique creations like the Spinach and Feta Sausage Egg Puff and the Spicy Sausage Egg Puff with Salsa, these recipes promise an explosion of flavors in every bite. Get ready to embark on a culinary journey that will leave you craving for more!

Here are our top 2 tried and tested recipes!

BRUNCH SAUSAGE-EGG POT PIE WITH PUFF PASTRY CRUST

Brunch Sausage-Egg Pot Pie With Puff Pastry Crust image

You can prepare the pie a day ahead and refrigerate overnight, or freeze pie for up to one month. Although I have only made this using puff pastry, I would think that you could use a plain pie pastry for this instead of the puff pastry. This is delicious! If you want cut the sausages in half after browning.

Provided by Kittencalrecipezazz

Categories Savory Pies

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 lbs country-style breakfast sausage (I use Johnsonville breakfast sausages for this)
1 small onion, finely chopped (can use 1 shallot, minced)
1/2 lb fresh mushrooms, sliced
1 (8 ounce) package cream cheese (cut into chunks)
8 large eggs
3 tablespoons whipping cream (can use half and half or milk)
1/4 cup breadcrumbs (unseasoned)
1 frozen puff pastry sheet, thawed (thaw according to package direction)
3 -4 tablespoons butter, melted

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.

Nutrition Facts : Calories 1421.5, Fat 114.7, SaturatedFat 45.2, Cholesterol 666.7, Sodium 1854.1, Carbohydrate 38.7, Fiber 2, Sugar 3.5, Protein 57.6

SAUSAGE EGG PUFF

Sausage Egg Puff image

Tammy Lamb, Campbellsville, Kentucky stirs up this full-flavored brunch dish at night so it's ready to bake up light and fluffy the next morning. "The recipe came from a beautiful bed-and-breakfast my husband and I stayed at several years ago," she notes.

Provided by Taste of Home

Categories Breakfast Brunch Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

1 package (12 ounces) frozen turkey breakfast sausage links, thawed
1 cup reduced-fat biscuit/baking mix
1 cup shredded reduced-fat cheddar cheese
1 teaspoon ground mustard
1 teaspoon Italian seasoning
1 cup egg substitute
2 large eggs
2 cups fat-free milk

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.

Nutrition Facts : Calories 336 calories, Fat 18g fat (6g saturated fat), Cholesterol 123mg cholesterol, Sodium 813mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 1g fiber), Protein 25g protein.

Tips:

To ensure a fluffy and airy texture, make sure the egg whites are beaten until they reach stiff peaks.
For a crispy exterior, fry the sausage-egg mixture in a well-oiled pan over medium-high heat.
To prevent the sausage-egg mixture from sticking to the pan, use a non-stick skillet or grease the pan with cooking spray.
If you prefer a softer texture, cook the sausage-egg mixture over low heat until it is cooked through.
To add extra flavor, try using different types of sausage, such as Italian sausage, chorizo, or breakfast sausage.
For a vegetarian version, omit the sausage and add extra vegetables, such as chopped bell peppers, onions, or mushrooms.
Serve the sausage-egg puffs immediately with your favorite dipping sauce, such as ketchup, mustard, or hot sauce.

Conclusion:

Sausage-egg puffs are a quick and easy breakfast or brunch dish that can be enjoyed by people of all ages. They are also a great way to use up leftover sausage and eggs. With just a few simple ingredients, you can create a delicious and satisfying meal that is sure to please everyone at the table. So next time you are looking for a quick and easy breakfast or brunch recipe, give sausage-egg puffs a try!

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