Best 3 Scrambled Egg And Sausage Pocket Pastries Recipes
Indulge in the delightful symphony of flavors with our irresistible Scrambled Egg and Sausage Pocket Pastries. These handheld delights merge the savory goodness of eggs, sausage, and cheese enveloped in flaky, golden-brown pastry pockets. Prepare to tantalize your taste buds with this delectable dish that seamlessly blends convenience and satisfaction.
Our culinary journey begins with a rich and flavorful filling, featuring fluffy scrambled eggs, succulent sausage crumbles, and a medley of melted cheeses. This savory ensemble is lovingly encased in a delicate pastry dough, creating a crispy outer layer that yields to a warm, tender interior.
But the culinary adventure doesn't end there. We also present tantalizing variations to suit every palate. Craving a touch of spice? Our Spicy Sausage and Pepper Pocket Pastries infuse a lively kick with diced bell peppers and a piquant blend of seasonings. For those seeking a vegetarian option, our Spinach and Feta Pocket Pastries offer a delightful combination of wilted spinach, creamy feta cheese, and a hint of garlic.
And to satisfy your sweet cravings, our Apple and Cream Cheese Pocket Pastries present a delightful contrast of tart apples, sweet cream cheese, and a hint of cinnamon. These pastries are perfect for a quick breakfast, a satisfying lunch, or an indulgent snack.
Join us on this culinary escapade as we explore the irresistible flavors and textures of our Scrambled Egg and Sausage Pocket Pastries. With easy-to-follow recipes and step-by-step instructions, you'll be able to recreate these delectable treats in the comfort of your own kitchen. So, gather your ingredients, prepare your taste buds, and embark on a journey of culinary delight.
SCRAMBLED EGG AND SAUSAGE BREAKFAST BOWL
I made this dish with random items I had in my apartment. It ended up tasting delicious so I decided I would share it with you. It is like a bowl full of deliciousness. You can customize it to your taste buds by using different cheese flavors such as tomato basil, garlic, and many more! It's super easy and super yummy. Comment if you like it!
Provided by adamdhunt
Categories Breakfast and Brunch Eggs Scrambled Egg Recipes
Time 20m
Yield 2
Number Of Ingredients 9
Steps:
- Melt 1 tablespoon butter in a skillet over medium heat. Whisk eggs and cheese together in a small bowl. Pour into the skillet; cook and stir until scrambled and set, 5 to 8 minutes. Remove from heat.
- Melt remaining 2 tablespoons butter in a separate pan. Add sausage, Worcestershire sauce, soy sauce, brown sugar, and seasoned salt. Cook and stir until sugar is dissolved and sausage is browned, 5 to 8 minutes.
- Divide scrambled eggs between 2 bowls. Place sausage mixture over the eggs. Drizzle pan drippings on top. Sprinkle bread crumbs over the bowls to create a crust.
Nutrition Facts : Calories 886.5 calories, Carbohydrate 52 g, Cholesterol 478.8 mg, Fat 56.1 g, Fiber 2.5 g, Protein 43 g, SaturatedFat 25.4 g, Sodium 3220.1 mg, Sugar 14.6 g
SAUSAGE, EGG, AND CHEESE SCRAMBLE
This is a tasty scramble of scrambled eggs, cheese, and pieces of sausage. Great for a Sunday morning family breakfast! You may use as much of whatever type of cheese you prefer for this recipe.
Provided by Meaghan
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 15m
Yield 4
Number Of Ingredients 4
Steps:
- Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and chop into bite-size pieces; set aside.
- While sausage is cooking, beat eggs and milk together. Pour eggs into griddle. Add cheese and cook until eggs are set. Stir in sausage and serve warm.
Nutrition Facts : Calories 312.5 calories, Carbohydrate 3 g, Cholesterol 335.6 mg, Fat 23.2 g, Protein 22.5 g, SaturatedFat 9.5 g, Sodium 468.3 mg, Sugar 2.8 g
SCRAMBLED-EGG AND SAUSAGE POCKET PASTRIES
Everyone will love biting into the flaky whole-wheat crust of these homemade savory pop tarts. They're stuffed with scrambled eggs, sausage, and cheddar. See the step-by-step on how to make these pastries.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 1h25m
Yield Makes 9
Number Of Ingredients 11
Steps:
- Pulse both flours, sugar, and 2 teaspoons salt in a food processor to combine. Add butter and pulse just until small pieces remain. Add 6 tablespoons ice water and pulse until dough just starts to clump together. Add more water, 1 tablespoon at a time, if necessary.
- Turn dough out onto a clean work surface; divide in half. Wrap each half in plastic and press to form a flat rectangle. Refrigerate until firm, at least 1 hour and up to 1 day, or freeze up to 1 month.
- On a lightly floured piece of parchment, roll out each piece of dough into a 10-by-14-inch rectangle. Refrigerate until firm, about 30 minutes.
- Meanwhile, whisk together 6 eggs, milk, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Heat a large nonstick skillet over medium-high. Add sausage and cook, turning occasionally and breaking into small pieces with a wooden spoon, until browned, about 8 minutes. Using a slotted spoon, transfer to a bowl. Remove all but 1 tablespoon fat from pan, reduce heat to medium, and add egg mixture. Cook, stirring, until eggs are soft and just set, 2 to 3 minutes. Remove from heat, sprinkle with cheese and chives, and stir in sausage. Let cool slightly.
- Preheat oven to 425 degrees with racks in upper and lower thirds. Transfer one rectangle of dough on parchment to a baking sheet. Arrange filling into nine 2 1/2-by-3 1/2-inch rectangles on dough (in a 3-by-3 grid), leaving a 1-inch border all around. Whisk remaining egg; brush borders between filling with egg wash. Top with remaining rectangle of dough. Using the sides of your hands, gently press dough to seal egg-wash grid. Using a pizza cutter, cut into 9 rectangles.
- Divide pockets between 2 parchment-lined baking sheets. Use a fork to score edges of each pastry. Brush tops with egg wash, then dock a few vents in top crusts with fork. Season with pepper. Refrigerate until firm, 15 minutes.
- Bake, rotating sheets once, until golden brown, about 30 minutes. Let cool slightly before serving.
Tips:
- Use fresh ingredients: Fresh eggs, sausage, and vegetables will give your pocket pastries the best flavor.
- Don't overcook the eggs: Scrambled eggs should be cooked until they are just set, but not dry.
- Use a sharp knife to cut the puff pastry: This will help to prevent the pastry from tearing.
- Be careful not to overfill the pocket pastries: Too much filling will make them difficult to fold and seal.
- Bake the pocket pastries until they are golden brown: This will ensure that they are cooked through.
Conclusion:
Scrambled egg and sausage pocket pastries are a quick and easy breakfast or brunch recipe that is perfect for busy mornings. They are also a great way to use up leftover eggs and sausage. With a few simple ingredients, you can create a delicious and satisfying meal that the whole family will enjoy.
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