Sausage, Egg, and Cheese Puffs

A delightful, protein-packed breakfast option, these Sausage, Egg, and Cheese Puffs combine flaky pastry with a savory filling that the whole family will love. Perfect for meal prep and busy mornings.

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Prep Time 20

Cook Time 25

Total Time 45

Servings: 12 puffs

Course: Breakfast, Snack

Cuisine: American

Calories: 220

Ingredients Method Notes

Ingredients

For the Puffs

1 package puff pastry The base for flaky, delicious puffs. Can substitute with biscuit dough.
1 cup cooked sausage, crumbled Adds protein and savory flavor. Turkey sausage is a lighter option.
4 large eggs A protein powerhouse that creates a rich filling.
1 cup shredded cheese Cheddar provides sharpness, but mozzarella or pepper jack can be used.
to taste none salt and pepper Essential for balancing flavors.
1 large egg, beaten For egg wash to give puffs a golden color once baked.

Method

Preparation

Preheat your oven to 375°F (190°C).
On a floured surface, roll out the puff pastry until it's about 1/8 inch thick and cut it into squares of approximately 4x4 inches.
In a bowl, mix together the cooked sausage, beaten eggs, shredded cheese, salt, and pepper.

Assembly

Place a spoonful of the sausage mixture onto the center of each pastry square.
Fold the pastry over the filling and seal the edges firmly.
Brush the tops with the beaten egg for a shiny finish.

Baking

Place the puffs on a baking tray lined with parchment paper and bake for 20-25 minutes, or until golden brown.
Let them cool slightly before serving and enjoy your breakfast.

Notes

You can prepare the filling a day in advance. For storage, keep puffs in an airtight container at room temperature for up to 3 days or freeze in a single layer for up to 3 months.