Sausage Egg and Cheese Breakfast Puffs
Flaky puff pastry filled with eggs, beef sausage, and cheddar cheese.These easy breakfast puffs are perfect for meal prep or brunch.Ready in under 40 minutes and freezer-friendly.
Ingredients
- 1 17.3 oz package puff pastry, thawed
- 7 large eggs
- 18 halal beef breakfast sausage links
- 1 cup shredded cheddar cheese
- 1 egg beaten
- 1 tablespoon water
- Fresh parsley for garnish optional
Instructions
- Preheat the oven to 400°F (200°C). Line baking sheets with parchment paper.
- Cook the halal beef sausage links according to package instructions until fully cooked. Set aside.
- In a skillet over medium heat, scramble the 7 eggs until just cooked. Remove from heat.
- Unfold both puff pastry sheets and cut each sheet into 9 equal squares, giving you 18 squares total.
- Place a spoonful of scrambled eggs diagonally across the center of each pastry square. Add one sausage link on top and sprinkle with shredded cheddar cheese.
- Fold two opposite corners of each square over the filling and press gently to seal.
- In a small bowl, whisk together the beaten egg and water to create an egg wash. Brush over each pastry puff. Sprinkle with parsley if desired.
- Bake the Sausage Egg and Cheese Breakfast Puffs for 15–18 minutes, or until golden brown and puffed.
- Serve warm or let cool slightly before storing.
Notes
- These breakfast puffs are excellent for meal prep.
- Serve with fresh fruit, hash browns, or yogurt.
- You can prepare the filling ahead of time for quicker assembly.
- Freeze baked puffs individually for easy reheating later.