Savory Breakfast Pastries
Puff pastry is so versatile and can be used in a variety of recipes, including this one for Savory Breakfast Pastries. Puff pastry gets rolled, cut and topped with eggs, salsa and cheese to make these tasty breakfast pastries. Use your favorite toppings to customize them for your next family breakfast.
We love making something just a little special on the weekends for breakfast. These Savory Breakfast Pastries fall right into that category. They don’t take a lot of time, but are flavorful and satisfying. Use the ingredients that you like best to make them perfect for your family. For us, it usually means a combination of eggs and cheese.
What are breakfast pastries?
Traditionally breakfast pastries consist of pastry dough that has usually been topped or filled with fruit and nuts and sometimes rolled up or baked flat. These savory pastries are topped with eggs, salsa and cheese. You can sprinkle them with chives or parsley and bake them in the oven until crispy and golden brown. Serve them warm with fruit and yogurt for a delicious way to start your day.
Some additional filling options could include ham and eggs, spinach and egg whites, or Italian sausage and ricotta cheese. Sauteed vegetables are also a great choice, including mushrooms, onions and tomatoes. The combinations are endless and your filling depends on your preference and what you may already have on hand in the pantry.
Tips for working with puff pastry:
- Remove your puff pastry from the freezer and allow it to thaw for about 25 minutes on the counter. One sheet is needed for this recipe, which makes 4 pastries. Keep the second sheet in the freezer for use later in another recipe.
- Once thawed, unfold the pastry and use a rolling pin to gently roll it out to remove the fold marks until it is a 20×20-inch square. This allows you to cut the pastry into four equal squares. One or two passes with the rolling pin should do it. I do not flour the work surface for this process, as you do not want your pastry to pick up extra flour.
- Use a pizza cutter to cut the pastry in half from top to bottom and then from side to side, making 4 equal squares.
- I always line my sheet pan with parchment paper when working with puff pastry. This allows them to bake evenly and to get crispy without sticking to the pan.
- Do not overbake the puff pastry, as it will get too dark. Remove it from the oven when golden brown and flaky. Brushing the pastry squares before baking will ensure that they get nicely browned.
Savory Breakfast Pastries Recipe
What’s needed?
- PUFF PASTRY– Set the puff pastry on the counter for 25 minutes to thaw it before use. Then unfold for easy handling and rolling.
- EGG WASH– Combine egg and water to make an egg wash for each pastry square.
- EGGS– Use large free-range eggs, if possible.
- SALSA– Homemade or store-bought salsa are fine for this recipe. Choose one that is thick and chunky for best results. Chopped fresh tomatoes can also be used.
- CHEDDAR CHEESE– Shred sharp cheddar cheese and add to the top of each pastry. A variety of cheeses, like Gouda or Goat Cheese, would also work well.
How to make Savory Breakfast Pastries?
- Remove the puff pastry from the freezer and remove one sheet from the package. Allow it to thaw at room temperature for 25 minutes.
- Preheat the oven to 400 degrees. Cover a large sheet pan with parchment paper.
- Unfold the pastry and use a rolling pin to roll the pastry into a large square, about 20×20 inches. Use a pizza cutter or a sharp knife to cut the pastry into four equal squares by cutting once across and once from top to bottom. Place pastry squares on the sheet pan.
- Whisk one egg and one tablespoon water in a small bowl and brush it over the pastries. Bake the pastry squares for 15 minutes until crispy and golden.
How to fill each pastry square with an egg:
- Using a sharp knife, cut a square in the center of each pastry. Press the middle down, as this is where you will place your filling ingredients.
- Crack an egg into a small bowl and scramble it slightly with a fork. Add a pinch of salt and black pepper. Pour it into the square hole in the pastry. Repeat until all pastries are filled. Bake for another 15 minutes until the eggs are set.
- Add a tablespoon of salsa (or chopped fresh tomatoes) and some shredded cheddar cheese to each pastry and bake for one more minute, until cheese is melted. Garnish with parsley or chopped chives before serving.
Serve these crispy breakfast pastries with fresh fruit and juice, your family will ask you to make them again and again! And remember to be create with your choice of fillings. I used sweet corn salsa and cheese to top the eggs, and it was a hit! You can add meat as well, like crumbled bacon or diced ham. You can also use your favorite vegetables, including fresh spinach leaves, onion, tomato, broccoli or mushrooms. Simply delicious!
Looking for more savory breakfast ideas, check out these delicious recipes:
- Loaded Potato Waffles
- Sausage Tortilla Breakfast Bake
- Vegetable and Cream Cheese Omelet
- Mini Bagel Eggs Benedict
Savory Breakfast Pastries
Ingredients
- 1 Sheet puff pastry, thawed
- 5 large eggs
- 4 tablespoons salsa, or chopped fresh tomatoes
- 1/2 cup sharp cheddar cheese, shredded
- salt and black pepper
- fresh parsley or chives, for garnish
Instructions
- Remove the puff pastry from the freezer and remove one sheet from the package. Allow it to thaw at room temperature for 25 minutes.
- Preheat the oven to 400 degrees. Cover a large sheet pan with parchment paper.
- Unfold the pastry and use a rolling pin to roll the pastry into a large square, about 20×20 inches. Use a pizza cutter or a sharp knife to cut the pastry into four equal squares by cutting once across and once top to bottom. Place squares on the sheet pan.
- Whisk one egg and one tablespoon water in a small bowl and brush it over the pastries. Bake the pastry squares for 15 minutes until crispy and golden.
- Using a sharp knife, carefully cut a square in the center of each pastry. Press the middle down, as this is where you will place your filling ingredients.
- Crack an egg into a small bowl and scramble it slightly with a fork. Add a pinch of salt and black pepper. Pour it into the square hole in the pastry. Repeat until all pastries are filled. Bake for another 15 minutes until the eggs are set.
- Add a tablespoon of salsa (or chopped fresh tomatoes) and some shredded cheddar cheese to each pastry and bake for one more minute, until cheese is melted. Garnish with parsley or chopped chives before serving.
Equipment
- 1 large sheet pan
Notes
-
- Remove your puff pastry from the freezer and allow it to thaw, about 25 minutes, unrolled on the counter. One sheet is needed for this recipe, which makes 4 pastries. Put the second sheet back in the freezer for use later.
-
- Once thawed, use a rolling pin to gently roll out the pastry to remove the fold marks until it is a 20×20-inch square. This allows you to cut the pastry into four equal sections. One or two passes with the rolling pin should do it. I do not flour the work surface for this process, as you do not want your pastry to pick up extra flour.
-
- Use a pizza cutter to cut the pastry in half from top to bottom and then from side to side, making 4 equal squares.
-
- I always line my sheet pan with parchment paper when working with puff pastry. This allows them to bake evenly and to get crispy without sticking to the pan.
-
- Do not overbake the puff pastry, as it will get too dark. Remove it from the oven when golden brown and flaky. Brushing the pastry squares before baking will ensure that they get nicely browned.