Sausage and Egg Pastries
These sausage and egg pastries are like a breakfast hug wrapped in buttery goodness. Start your day with a flaky, golden surprise.
Prep Time:
25 min
Cook Time:
30 min
Servings:
12
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Ingredients
- 12 Bob Evans Original Pork Sausage Links
- 2 Tablespons butter
- 10 Ounces frozen seasoning blend thawed and drained
- 7 Large Eggs
- 1⁄4 Cup heavy cream
- 1⁄2 Teaspoon dried basil
- 17.3 Ounces box frozen puff pastry sheets
- 6 Slices Cheddar cheese cut in half
Featured Product
Bob Evans Original Pork Sausage LinksInstructions
- Preheat oven to 375°F.
- Cook sausage links according to package directions.
- Meanwhile, melt butter in a large skillet over medium heat.
- Add seasoning blend, and cook 5 minutes.
- Whisk together 6 eggs, cream, and basil in a bowl until blended.
- Add to skillet, and cook, without stirring, until beginning to set on bottom.
- Cook, stirring constantly, until eggs are just set; season with salt and pepper, as desired.
- Unfold pastry sheets on a lightly floured surface. Roll into 2 (12-inch) squares. Cut each into 6 rectangles.
- Divide egg mixture over center of each pastry.
- Place 1 sausage link and 1⁄2 slice cheese (cutting to fit) over egg mixture on each pastry.
- Fold edges of pastry over filling. Place seam sides down on a parchment paper-lined rimmed baking sheet. Tuck ends of pastry under.
- Cut 2 (1-inch) slits in top of each pastry roll.
- Whisk remaining egg in a bowl. Brush beaten egg over filled pastries.
- Bake 20 to 25 minutes or until golden brown.
- Cool and enjoy!
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