Breakfast Pastry Pie’s

 

I’ve found that some puff pastry laid into a 4” pie pan and filled with breakfast yummies, then baked, will make the best breakfast pie around.  You can fill it with whatever you like along with the eggs.  I like to go for something fresh like herbs and veggies out of the garden and of course as you can see, I love my bacon too. 

This is so easy to make and your friends and family will be so impressed.

Ingredients: (for 4 pies)

Puff Pastry

6 eggs

1/4 c. cream

1 cup spinach (fresh or frozen/drained)

1 t. garlic powder

1 t. salt

1 T. hot sauce

4 slices bacon fried (or prosciutto)

1/2 c. cheddar or colby-jack shredded cheese

First you need to remember to take your puff pastry out of freezer and thaw in Fridge night before.  This helps it from breaks and tears when opening.  Lay your puff pastry out on a lightly floured cutting board and open.  I like to roll mine out a little making it about 50% bigger.  Then cut the puff pastry in 4 equal squares.  Lay each of these in a 4” pie pan or other similar baking dish.  This is an important thing to remember.  Use your fork and punch holes all over the bottom of the pastry as it is laying in the pan.  This will keep it from puffing up and pushing out all your tasty filling when it bakes.  Believe me, you only forget to do this once.

In a large bowl, whisk your eggs, and cream till fluffy, add in your spinach, garlic powder, salt, and hot sauce.  Now here’s where you get to make a choice.  You can either crumble the bacon up in the egg mixture, or half a strip and lay in bottom of the pastry before adding egg mixture, or do as I did and just lay on top to bake.

Pour your mixture equally into the puff pastry shells, reserving about 2 T. of egg in dish.  Now sprinkle each equally with the cheese.

Carefully turn the 4 corners of the puff pastry in and over the egg mixture. The corners may sink in, but that’s ok. Now use the reserved egg mixture and brush the top of the puff pastry, and if you haven’t already added the bacon, lay it on top of the pie.

Bake in a 350 degree oven for 35-45 minutes, until eggs are set and pastry is lightly browned.