Cowboy Breakfast Pastry

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These Sausage and Egg Breakfast Rolls are easy and quick to make and the perfect grab-and-go-breakfast. Turkey breakfast sausages wrapped in crescent rolls with scrambled eggs and cheese, so easy and so good.

In case you thought I lost it when I posted my vegan breakfast burritos, I’m here to prove you wrong. Though I still stand by those vegan burritos because they are totally delish, here I am with a super easy recipe, if you even want to call it a recipe, for breakfast rolls with plain old sausage and scrambled eggs.

Though I couldn’t bring myself to use the original breakfast sausage links which pack 250 calories a little sausage, I did go healthier on you by using turkey breakfast sausages which only pack 100 calories a link. What can I say, I’m still on a health kick here, must be a summer thing.

You can use the crescent triangles directly to make these but I wanted to be different, so I cut my crescent dough into rectangles and filled them up then rolled them, which I thought were cuter, but that’s just me. Whatever is easier for you, go with that. The result, my friends, is fantastic, a delicious little sausage and egg roll.

Nothing is simpler, my friends. Fry some sausages, scramble some eggs and wrap them up in crescent rolls, which I must say, makes for the perfect grab-and-go breakfast. Oh yeah, did I mention they’re so, so good? Can’t go wrong with sausage, eggs and cheese.

If you like pigs in a blanket, you’ll love sausage rolls. The buttery, flaky pastries stuffed with—you guessed it—sausage are popular snacks in much of Europe (though where they originated is up for debate). This recipe ups the ante with smoky, salty bacon, which is quickly sautéed with finely chopped onion, celery, and garlic before getting mixed into pork sausage. Store-bought puff pastry dough keeps the process simple, making them easy appetizers for your holiday party menu or game day spread.

The best binder for the filling: panko breadcrumbs. They’re delicate but efficient in keeping everything together. To minimize mess, wet your hands with cool water before shaping the sausage. While chilling the rolls isn’t totally necessary, it’s an easy, hands-off step that will lead to cleaner cuts and prettier results.

Can I make sausage rolls ahead of time?

After being portioned, pork rolls can be frozen in a single layer on a parchment lined baking sheet. Once they are frozen solid (after a few hours in the freezer), transfer them to an air-tight container and freeze for up to one month. To bake from frozen, brush pastries with egg wash and bake until golden brown, about 25 minutes.

How should sausage rolls be cut?

The size and shape of sausage rolls can vary greatly. This recipe calls for dividing the pastry dough into four pieces before rolling each into a log and ultimately cutting 24 small appetizer portions. However, you can make larger slices to make sausage rolls an easy-to-eat main dish for a picnic or tailgate.

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Ingredients

3slices bacon, finely chopped
1/2onion, peeled and finely chopped
1piece of celery, finely chopped
1clove garlic, finely chopped
114 oz package of puff pastry, thawed according to package directions
1 lb.
2tbsp.chopped, fresh parsley
1/2c.panko bread crumbs
2large eggs, divided
1/4 tsp.
1/4tsp.ground black pepper
Mustard, for serving

Growing up I went through a lot of different weekday, before school, breakfast phases and toaster scrambles were one of them. They would pop hot out of the toaster and if I was running a little behind (because my mom woke me up 5 times and I still couldn’t get out of bed), be the perfect breakfast to go on the school bus. Since this breakfast pastry is so nostalgic for me, I felt compelled to make them for my own kids. I mean what kind of mom would I be if I didn’t introduce them to the deliciousness that is a flaky pastry pocket filled with scrambled eggs, cheese, and sausage (or bacon)?! In all honesty, I haven’t had a toaster scrambler in over 20 years, so this is my version that I created to taste “like I remember”.

Sausage, Egg, and Cheese Breakfast Pastry

2 sheets of puff pastry, store bought works great
16 ounce sausage roll package
3 eggs, 1 egg divided between egg white and yolk
3 slices American cheese

Instructions

Brown sausage on medium heat in a skillet, crumbling the sausage as it cooks. Remove sausage from pan. Take 1 egg and separate the egg white from egg yolk in separate bowls. Set the bowl with egg whites to the side. In the skillet you cooked the sausage, add the remaining 2 eggs and egg yolk. Cook on medium low heat, scrambling the eggs. Once cooked, remove from heat
Cut puff pastry sheets into 6 rectangles, there will be a total of 12 rectangles once you cut both puff pastry sheets. Unwrap the American cheese and tear each slice into 2, making a total of 6 slices of cheese
On a parchment lined baking sheet, place 3 of the rectangular puff pastry sheets evenly down. Layer on the cheese, eggs, and sausage. Top with another rectangular puff pastry sheet and crimp the edges together with a fork. Glaze the top of the sealed puff pastry with egg whites and set to the side. Repeat this step with a second baking sheet and remaining ingredients (you will have extra crumbled sausage left over).
Place the baking sheets in the middle of a preheated oven at 400 degrees. Bake for 20 minutes or until golden brown

Need help figuring out what you’re in the mood for?! Check out our RECIPE INDEX broken down by meal and protein.

These Luck of the Irish cinnamon rolls are the perfect start to St. Paddy’s Day. They have a soft and fluffy dough, then filled with butter, cinnamon, and brown sugar, and topped with a cream cheese frosting and lucky charms. They’re just so delicious, the whole family will think they found the pot of gold with these!

These semi-homemade berry croissants are so chic and delicious, no one will realize you made them with shortcuts! The croissants are filled with a luscious cream that’s not overly sweet, then topped with the fresh berries and a light layer of powdered sugar.

This citrus sangria is a crowd pleaser! It has a light and bright flavor from the citrus fruit that makes it so refreshing and tasty. It’s the perfect balance of tart from the grapefruit and a hint of sweet from the orange. Although citrus fruit is often found in summertime drinks, I always like to serve them during the winter holidays too! Especially since we could all use an extra dose of vitamin C during that time.

I’m thrilled to bring Breakfast Hot Pockets -flaky puff pastry pockets filled with cheesy scrambled eggs, green onions, and breakfast sausage- to you in partnership with the great folks at the Cabot Creamery where they make the very best cheddar cheese.

Few things are as fun as a spectacular breakfast. Unless, of course, it’s a spectacular breakfast you can hold with your hands, and today’s recipe is!

We’re talking about homemade Breakfast Hot Pockets. Cue the cheering from my children.

Unlike the ones you grab in the freezer section at your local grocer, though, these do not come in a cardboard sleeve. They won’t be molten hot on the inside yet frozen on the outside when you bite into them.

The homemade version of Breakfast Hot Pockets is also infinitely more delicious and arguably more nutritious. Word has it, too, that the store bought version of this has been discontinued.

We have a divine take on the convenient (but flawed) commercial product. We load up equally convenient frozen puff pastry with fluffy, scandalously cheesy scrambled eggs amped up in flavour with a goodly amount of green onions.

Those cheesy, green onion-studded eggs, my friends, are where the real flavour is in these savoury breakfast pastries. On top of the bed of irresistible cheesy scrambled eggs, we nestle two cooked breakfast sausage links.

Hot Pocket Breakfast

For these hot pockets breakfast pastries, we have a pretty short ingredients and equipment list. Aside from the puff pastry, you’re likely to have everything you need on hand. And if you’re like me, you do actually have a box of puff pastry stashed in your freezer!

Puff pastry dough
Butter
Eggs
Kosher salt
Green onions
Breakfast sausage links
Shredded sharp cheddar cheese

I prefer to use fully-cooked country style breakfast sausage links. You can substitute any fully cooked breakfast sausage link (or even strips of fully cooked sausage patties) that you like best.

Go wild and sub in cooked sausage crumbles or vegetarian/vegan sausage substitute if it floats your boat. There’s definitely some room to play here as long as you remember that whichever sausage or sausage substitute you choose, you want it to be fully cooked before it goes into the breakfast hot pockets.

Cheesy Scrambled Eggs

This is the most cooking you’ll need to do for the entire recipe and it’s not at all intimidating. Scrambled eggs are one of the easiest things to cook correctly.

You crack your eggs into a bowl, add a splash of milk, whisk until evenly coloured, then pour into a pan over low heat with some tasty oil or butter. Don’t be tempted to hurry the process, though, by raising the heat.

The most perfectly fluffy eggs are cooked patiently over low heat. And once they’re looking like fluffy but still moist scrambled eggs, you toss in a generous amount of grated Cabot Sharp Cheddar Cheese, stirring gently until the cheese is fully melted.

After you stir in your thinly sliced green onions, you could call it a day and tuck into a bowl of these divine cheesy scrambled eggs and call it a day. Nobody would blame you.

But why stop at “good enough” when you can go for “great!” with very little extra effort? You’ll just need to remove the pan from the heat and let the eggs cool for at least 20 minutes until you can comfortably handle them with your hands.

This serves two purposes. You don’t burn your hands as you mound up to 1/4 cup of the eggs onto your puff pastry rectangles. More importantly, you don’t melt the fat in the puff pastry before it hits the oven.

Equipment

It’s funny because our equipment list is longer than our ingredient list, but it’s still all very basic. Here we go!

Cutting board
Chef knife
Pastry brush
Liquid measuring cup
Whisk
Silicone spatula or wooden spoon
Non-stick skillet
Fork
Half sheet pan
Parchment

Why is this important? Let’s get into puff pastry a bit!

Cowboy Breakfast Pastry is a square of puff pastry filled, folded, and baked with pork sausage, vegetables, cheese, and scrambled eggs. It’s a hot breakfast that is easy to put together. I also have a Breakfast Puff Pastry, made with ham, which you might love!

A cowboy breakfast is a breakfast that is filling enough to stay with you all day. With ground pork, onions, bell peppers, eggs, and cheese wrapped up in a puff pastry, this will be your go-to breakfast when you have a long day ahead of you. It is not only delicious, but it will also keep you energized. And, it can be made in an air fryer, too!

Pork Sausage: Look for ground pork sausage (not just ground pork), which has already been seasoned. You could also use my ground pork breakfast sausage.

Vegetables: Add a little bit of diced onion, as well as green and red bell peppers to the mix.

Puff Pastry: Using store-bought puff pastries work perfectly in this recipe, thawed according to package instructions. If you are feeling motivated, you could make the puff pastries from my recipe.

Cheese: I prefer sharp cheddar cheese, but you could certainly use your favorite kind of cheese.

Eggs: This recipe calls for 2 cups of scrambled eggs, which is about 8-10 eggs (depending on size). Scramble the eggs using your favorite method. Or, use my buttermilk scrambled eggs recipe. Grab an extra egg for egg wash, too.

Can I Make This Ahead of Time?

You can get a head start when making these cowboy breakfast pastries. Once the ground pork sausage has been cooked with the onions and bell peppers, it can be stored in the refrigerator for a few days. First, let the sausage mixture cool completely. Then, store it in an airtight container for 3-4 days. You could also get the pastries assembled the night before, cover them, and store them in the refrigerator until the next morning.

Air Fryer Cowboy Breakfast Pastry

If making this breakfast in an air fryer, assemble them just like you were going to bake them. Instead, place a few into the basket of your air fryer. Depending on the size of your air fryer, you may have to work in batches. Air fry the pastries for about 8 minutes at 325°F, or until the cheese has melted and the pastries are golden brown.

How to Store

Leftover pastries can be stored in the refrigerator for up to 3 days. Reheat them in the microwave or oven. The puff pastries will not be as flaky, but the flavors will still be delicious!

Can I Freeze Breakfast Pastries?

Sure! After these have been baked, let them cool completely. Then, place them onto a baking sheet and transfer them to the freezer for about an hour, or until frozen. After they are solid, store them in a freezer-safe container for up to 3 months. They can be reheated in the oven or microwave; however, when reheated, the puff pastries will not be as flaky.

ground pork sausage
green bell pepper,
red bell pepper,
frozen puff pastry, thawed according to package directions
prepared to your liking (roughly 8-10 eggs, depending on size)
(113 g) sharp cheddar cheese,
beaten for egg wash
salt and pepper,

Sausage Mixture

Fold each of the corners onto the top, forming a smaller square.
Brush the outside of the pastry squares with the beaten egg.
Bake for 16-18 minutes, or until golden brown.

Did you make this recipe?

Puff Pastry Sausage Rolls – super simple to make and packed full of great flavor! Puff pastry dough stuffed with ground pork sausage and baked until golden brown. Super simple to make and they taste great! Serve with your favorite dipping sauce. Can make in advance and freeze them for a quick treat later. Perfect for parties, breakfast, an afternoon snack, and game day!

Remember this recipe.

Pin this recipe to your favorite board now to remember it later!

These Puff Pastry Sausage Rolls are a new favorite! They were inspired by a recent trip to an Irish pub in Las Vegas. We ordered a basket of sausage rolls as an appetizer and LOVED them! This recipe is equally delicious, if not better, than the original. They are similar to a pig in a blanket but with ground pork instead of little sausages. This is a great snack for parties! These are definitely on our game day menu this weekend!

How to Make Sausage Rolls with Puff Pastry

This appetizer is super easy to make with only a few simple ingredients. Thaw a package of puff pastry according to the package directions. Cut each puff pastry sheet into 2 rectangles. In a bowl, combine sausage, Worcestershire sauce, sage, onion powder, garlic powder, and black pepper. Divide the sausage mixture into 4 portions.

Spread sausage down the middle of each piece of puff pastry. Brush the edges of the pastry with an egg wash. Working with one rectangle at a time, fold the left and right sides of the pastry over the sausage to meet and overlap in the middle. Carefully press down to seal the seam. Cut each log into 8 bite size pieces with a sharp knife. Place seam side down on a baking sheet lined with parchment paper. Brush the tops and sides of the rolls with the remaining egg wash. Bake in a preheated oven until golden brown.

Helpful Tips & Frequently Asked Questions

Do NOT cook the sausage. The sausage is cooked along with the puff pastry.
I use Jimmy Dean sausage. You can use any brand of pork sausage that you prefer.Use turkey sausage for a lower-calorie option.
Use turkey sausage for a lower-calorie option.
Can Sausage Rolls be made in advance? Yes. You can assemble the rolls and refrigerate them for a few hours before baking.
Can Sausage Rolls be frozen? Yes! Assemble the rolls and place them on a baking tray. Place the pan in the freezer. Transfer frozen rolls to a freezer bag.When ready to bake, place frozen rolls on a baking sheet. Brush with egg wash and bake until golden brown.
When ready to bake, place frozen rolls on a baking sheet. Brush with egg wash and bake until golden brown.
Store leftovers in an airtight container in the fridge.

Best British Sausage Roll Recipe

These sausage bites are DELICIOUS! They taste great hot out of the oven or at room temperature. We like to dip them into some honey mustard. Ranch dressing and barbecue sauce are equally delicious dipping sauces. Give these rolls a try for breakfast too. YUM!

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Puff Pastry Sausage Rolls

Preheat oven to 400ºF. Line a baking sheet with parchment paper.
In a bowl, combine sausage, Worcestershire sauce, sage, thyme, onion powder, and black pepper. Divide the sausage mixture into 4 portions.
Cut each puff pastry sheet into 2 rectangles.
Spread sausage down the middle of each piece of puff pastry. Brush the edges of the pastry with an egg wash.
Working with one rectangle at a time, fold the left and right sides of the pastry over the sausage to meet and overlap in the middle. Press down to seal the seam. Cut each log into 8 bite size pieces with a sharp knife. Place seam side down on a baking sheet lined with parchment paper.
Brush the tops and sides of the rolls with the remaining egg wash.
Bake for 20 to 25 minutes until golden brown.

Savory Puff Pastry Sausage Rolls are deliciously addicting and ready in under 30 minutes. They make a tasty breakfast or appetizer!

Puff Pastry Sausage Rolls make a great breakfast food, like our homemade Breakfast Sausage, or a tasty appetizer like our Sausage Stuffed Jalapeños. These Sausage Rolls are perfect for any occasion!

Breakfast, Dinner, or Appetizer!

If you like sausage, then you need to try this recipe! Mixed with delicious seasonings like basil, oregano, and thyme, these Sausage Rolls are exploding with flavor.

The soft puff pastry hugging the sausage is a great combination and makes a perfect addition to breakfast or dinner. They also make yummy bite-sized party appetizers!

If you’ve ever had Puff Pastry Sausage Rolls from an English bakery, then you know how good they are. This is a quicker and smaller version, but they are just as good.

Sausage Rolls are easy and delicious!

FILLING. In a large bowl mix together sausage, basil, oregano, and thyme, until all the seasonings are evenly distributed. Add salt and pepper to taste. Divide the meat mixture into 6 equal portions and set aside.

DOUGH. On a floured surface, unfold the pastry dough and gently roll it out to slightly thin it. Cut it into 3 long rectangle sections

ASSEMBLE. Place the sausage down the center of each section leaving an inch or so of pastry on either side. (The meat mixture was divided to help spread it evenly. Add two meat portions to each pastry rectangle.)

SEAL & CUT. Bring the sides together, pinch to seal, and pat down slightly. Repeat with the remaining sausage and dough. Turn over (seam side down) and cut each “log” into 6 equal portions about 2″ long.

BAKE. Cut slits into each piece, brush the top with egg, and sprinkle on sesame seeds. Place on a baking sheet lined with parchment paper, about one inch apart.

Bake at 375°F for 17-19 minutes, or until golden brown and the meat is cooked.

How much to make. As an appetizer before dinner: 3-4 per guest. If serving only appetizers (like at a cocktail party): 5-6 per guest, assuming you have other appetizer options.

Recipe Tips

Keep warm and crisp for a party. Puff Pastry Sausage Rolls can be made ahead of time. Since they taste best when warm, either keep them warm or reheat them.

Soggy bottom. Here are 3 top tips to avoid a soggy bottom.

Use cold dough and cold sausage. When either one warms up before the puff has the chance to bake it will result in a soggy crust.
Whip up an egg wash (beat together 1 teaspoon water and one egg) and brush it over the top of the rolled-out puff pastry dough before adding the sausage mix. This will help create a barrier between the sausage and the crust.
Use a cold baking tray. If the baking tray is warm it will prematurely heat up the dough before being baked resulting in a soggy crust.

Homemade puff pastry dough. I like the simplicity of using store-bought puff pastry, but if you have a great puff pastry recipe that you want to use, go for it! Use 17 oz of homemade pastry, roll it out with a rolling pin, and fill as directed.

Variations

This appetizer is so easy to change up. Here are a few ideas to do that:

Use Pie Crust instead of puff pastry. It won’t be as puffy, but it’ll be flaky and quite delicious.
Add bell peppers, onion, or cheese to the pork.
Add the egg wash and sprinkle the tops with paprika or shredded cheese.
Use a sweet or savory spread such as apricot jelly or red pepper jelly. Once the pastry has been rolled out add a thin layer of the spread then cover it with the sausage. Serve the jelly on the side as a dipping sauce for even more flavor.
Other dipping sauces include classic ketchup, spicy ketchup, Honey Mustard, or spicy mayo.

Storing Info

Make ahead of time. Prepare Puff Pastry Sausage Rolls as directed, but instead of baking, cover them with plastic wrap and store them in the fridge or freezer.

STORE leftovers in an airtight container. Separate layers with parchment or wax paper. Refrigerate for 3-4 days or freeze for up to 3 months.

REHEAT individual servings in the microwave or toaster oven. If reheating several at once, then I suggest using the oven set at 350°F. Bake them for 10-12 minutes or 20-25 minutes if they’re frozen.

For more recipes with sausage

salt and pepper to taste
frozen puff pastry

In a large bowl, mix together sausage, basil, oregano, and thyme, until all the seasonings are evenly distributed. Add salt and pepper to taste.
Divide the meat mixture into 6 equal portions and set aside.
On a floured surface, unfold the pastry dough and gently roll it out to slightly thin. Cut it into 3 long rectangle sections
Place sausage down the center of each section leaving an inch or so of pastry on either side. (The meat mixture was divided to help spread it evenly. Add two meat portions to each pastry rectangle.)
Cut slits into each piece, brush the top with egg, and sprinkle on sesame seeds.
Serve warm or cold, and ENJOY! NOTE: Rolls can also be put in the freezer to be baked later.

These Texas Sausage Kolaches are a hearty breakfast pastry made with a fluffy, sweet breading around a cheese filled sausage. Skip the donut shop and make your own at home!

Texas Kolaches are a hearty breakfast pastry found at most donut shops around the great state of Texas. They are made with a light, fluffy yeast dough that surrounds a sausage. Typically cheese and jalapeno are included.

These pastries came to Texas by way of Czech immigrants. And while most Texans will call one of these a KOLACHE (Kol-ah-chee), Czech Texans will be quick to point out that this name refers to the sweet pastry, filled with fruit jellies. While the sausage variety is technically called a Klobasnek. The donut shops still list these as Kolaches, and if you order a Sausage Kolache, this is exactly what you will get

Ingredients Needed

Notes on some ingredients

Sausage: classic options would include a polish sausage. Many local donut shops simply use beef hot dogs.
Cheese: sliced or shredded cheese will work, use what you have on hand.
Jalapeños: for this particular recipe, pickled jalapeños work better. If you have fresh on hand and would prefer to use that I would recommend sautéing them first before adding to the recipe.

How to make (step-by-step)

Step 2: Combine wet ingredients. The eggs, melted butter, milk, remaining sugar, and salt. Add this to the yeast mixture.
Step 3: Add in the flour needed for the dough.
Step 4: Mix in a stand mixer, or by hand if needed, until dough comes together. It will be sticky.

Step 5: Sprinkle a small amount of flour on a clean counter and gently knead until the dough is no longer sticky and forms into a ball. This should only take an additional 2 tbsp of flour as noted in the recipe.
Step 6: Lightly grease a bowl and place the dough ball inside. Give the dough a spin to coat in the oil. Cover and let rest for for 1 hour until doubled in size. During the last 20-15 minutes of rise time, cook the sausages to have them ready to prep the kolaches.
Step 7: Remove the cover from the dough bowl, punch down the dough and then place dough on a lightly floured work surface.
Step 8: Press the dough out into a rectangular shape approximately 7×5 inches. Then divide into 12 equal portions.

Expert Tips

Jalapeños: When making this for the family, it’s possible some may prefer to skip the jalapeño, simply leave them out of the inside of the kolache, and mark the ones you are making with jalapeño with a few slices on top before baking.
Make Ahead: prepare these the night before, cut the second rise (after they are prepped and on the baking sheet) to only 30 minutes. Cover with plastic wrap nice and tight and place in the refrigerator overnight. The next morning, remove from the fridge and let sit out at room temperature while the oven preheats and bake as instructed.
Switch out the Filling: my family loves these with ham and cheese as a filling or you could use scrambled eggs and sausage or bacon. Another popular option in Texas is a Boudin Kolache, cook up the boudin (sausage mixed with rice) and use as a filling!

Kolache

Are kolaches a Texas thing?

Traditional Kolaches are a Czech thing. Czech immigration to Texas began in the 1850s. Once here, they settled in Central Texas. Overtime their sweet kolache dough began being used with polish sausage, then cheese and jalapeño were added. This is now a classic Texan recipe thanks to the blending of different food cultures. These meat filled “kolaches” are now featured in most all local donut shops throughout the state.

Is a kolache the same as a “pig in a blanket?”

Pigs in a blanket are typically made using a crescent dough. Kolaches are made using a sweet, yeast dough for making fruit pastries. Making kolaches just a bit sweeter than your average pig in a blanket. In other words, don’t offend your favorite Texan by referring to these as a ”pig in a blanket”.

What are sausage kolaches called?

While most Texans will simply call them kolaches, the actual name is Klobasneks.

Other Breakfast Recipes:

If you tried this recipe please leave a comment and a ⭐️⭐️⭐️⭐️⭐️ rating below! Thank you so much!

, (118 g) warmed to 110 degrees F
active dry yeast
, melted and cooled
all purpose flour, (545 g) plus 2 tablespoons for dusting
, (full hot dog size)

Egg Wash

This recipe has been changed and updated from the initial posting in 2020. The dough recipe has been updated to increase the hydration and sweetness. Plus the addition of the honey butter wash at the end has been added. If you are a fan of the original recipe you can find that here: Original Kolache Recipe.

House of Yumm is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Never Miss a Recipe

This recipe is great because you can get creative and make it your own!

Any kind of sausage like: chorizo, Italian, chicken, pork, kielbasa, etc.
Want to go meatless with this recipe? Try my tofu “egg” salad filling
Bell pepper
Jalapeno
Onion
Mushrooms
Monterey Jack

Like this recipe?

Butter – Unsalted so as to control the sodium content of our dish.
Eggs – We’re using 5 whole eggs today! It may seem like a lot but we need lots of scrambled eggs for our recipe today.
Flour – All purpose flour for working our store bought dough.
Dough – Store bought Pillsbury crescent rolls are what I used today.
Cheese – Shredded cheddar cheese for melty, ooey gooey cheese pulls.
Egg – 1 beaten egg for egg wash.
Sausages – We’re using turkey breakfast sausages.
Seasoning – Salt and pepper.

Directions

Heat a medium skillet over medium heat. Add the bacon, onion and celery, and cook for 4 minutes, until slightly softened. Add the garlic and cook 1 more minute. Remove from the heat and transfer the bacon mixture to a plate. Let cool for 10 minutes.
In a large bowl, combine the sausage, parsley, panko, 1 egg, salt, pepper and cooled bacon mixture. Mix well to combine. Cover and refrigerate until ready to use.
Meanwhile, open the puff pastry sheets on a very lightly floured cutting board (you should have 2 sheets, measuring 10-inches by 10-inches). Cut each in half to make 4 rectangles, 5-inches by 10-inches each. Lay each rectangle so that the long side faces you.
In a small bowl, beat the remaining egg with 1 tablespoon of water. Brush all of the borders of the puff pastry with the egg and carefully roll the pastries over the sausage mixture to create a log shape (making sure that the borders overlap slightly). Place each roll seam side down on a sheet tray lined with parchment paper. Freeze for 30 minutes or refrigerate for up to 1 hour. (Hang on to the egg wash for later).

A 1 pound roll of pork sausage, like Jimmy Dean brand, works great for this recipe. You could also use breakfast sausage or Italian sausage (hot or mild) if you like.

Erin Merhar is a professionally trained chef, food stylist, and recipe developer. When she is not coming up with the next great dish for ThePioneerWoman.com, you can find her at the farmers’ market or making pizza for friends.

Leftovers

You can store these babies in the fridge for 2 – 3 days as long as they are wrapped tightly or stored in an airtight container. Be warned that they may become soggy!

You can also store these in an airtight container in the freezer for up to 3 months. After being frozen they can be reheated in the oven at 400F for 10-15 minutes.

Breakfast Hot Pockets

Breakfast Hot Pockets -flaky puff pastry pockets filled with cheesy scrambled eggs, green onions, and breakfast sausage. Nothing beats these delights for breakfast.

puff pastry dough thawed according to package instructions
trimmed and thinly sliced
breakfast sausage links
shredded Cabot Sharp Cheddar Cheese

Preheat the oven to 400ºF.
Melt the butter in a non-stick pan over low to medium low heat, and pour in the eggs. The eggs should begin solidifying quickly on the bottom of the pan.
Use a silicone spatula to scrape the solidified egg gently from the edges of the pan toward the center. Keep repeating this process until most of the egg has solidified and rumpled up and resembles soft set scrambled eggs.
Sprinkle the cheese over the top and continue pulling the spatula from the edge toward the center of the pan until the cheese is melted and no liquid egg remains. Stir in the thinly sliced green onions.Remove the pan from the heat and spread the eggs on a large plate and transfer to the refrigerator to cool, stirring from time to time.
Unfold 1 sheet of puff and cut straight down along the fold lines (lengthwise) to create 3 long rectangles. Then cut across them in the center to create 6 evenly sized rectangles.
Separate the rectangles and place them on the parchment paper, leaving at least 2 inches between each rectangle. Set the pan in the refrigerator.
Take the pan of puff pastry rectangles from the refrigerator. These will be your bases.
Brush the perimeter of the bases lightly with the reserved egg wash. You do not need to brush the whole pastry base.
Divide the cheesy scrambled eggs evenly between the bases, leaving a 1-inch perimeter, using your hands to mound the eggs slightly. Nestle 2 fully cooked breakfast sausage links lengthwise in the center of the eggs.
Lay one larger pastry rectangle over each topped base. Tuck any filling that’s falling out back under the pastry.
Use a fork to crimp the edges gently together. Don’t mash them mercilessly, but use enough pressure to leave fork marks and press the pastry together.
Use the remaining egg wash to brush the tops of the pastries. Use a sharp knife to cut to small vent slashes in the top of each pastry.
Bake for 25 to 30 minutes, or until the pastry is puffed and set and is a deep golden brown. Remove the pan from the oven and let the pastries rest on the pan for 5 minutes before serving.

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

How To Make Sausage And Egg Breakfast Rolls

Preheat oven: To 375 F degrees. Line a baking sheet with parchment paper or a silpat.
Scramble the eggs: Beat the 5 eggs in a bowl. Heat the butter in a nonstick skillet over medium heat until hot. Pour in the beaten eggs. As the eggs begin to set, gently pull the eggs across the pan using a spatula, forming large soft curds. Continue cooking, pulling, lifting and folding eggs, until thickened and there is no more visible liquid. Remove from heat.
Work the dough: Sprinkle the flour onto your work surface then unroll the crescent dough over the flour. Roll it out a bit, if necessary with a rolling pin. Cut the dough into 8 rectangles, by first pinching the seams if necessary.
Assemble the breakfast rolls: Top each rectangle with a couple spoonfuls of scrambled eggs, some of the cheddar cheese, and a sausage link. Roll up the rectangle and place onto the prepared baking sheet. Repeat with remaining ingredients.
Finish the rolls: Brush each roll with the egg wash, then sprinkle with some salt and pepper. Bake for 15 minutes or until golden brown.

More Must Try Breakfasts

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Pillsbury crescent rolls
turkey breakfast sausages
(beaten for egg wash)
(or to taste)

Preheat oven to 375 F degrees. Line a baking sheet with parchment paper or a silpat.
Beat the 5 eggs in a bowl. Heat the butter in a nonstick skillet over medium heat until hot. Pour in the beaten eggs. As the eggs begin to set, gently pull the eggs across the pan using a spatula, forming large soft curds. Continue cooking, pulling, lifting and folding eggs, until thickened and there is no more visible liquid. Remove from heat.
Sprinkle the flour onto your work surface then unroll the crescent dough over the flour. Roll it out a bit, if necessary with a rolling pin. Cut the dough into 8 rectangles, by first pinching the seams if necessary.
Top each rectangle with a couple spoonfuls of scrambled eggs, some of the cheddar cheese, and a sausage link. Roll up the rectangle and place onto the prepared baking sheet. Repeat with remaining ingredients.
Brush each roll with the egg wash, then sprinkle with some salt and pepper.
Bake for 15 minutes or until golden brown.

You can use puff pastry dough in place of crescent dough.
These can be frozen and reheated in the oven at 400F for 10-15 minutes.
You can use any type of breakfast sausage that you like.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

How to Work with Puff Pastry

Puff pastry delivers maximum wow factor with minimum effort. It has dozens of whisper thin layers separated by butter.

Just keep in mind these 4 simple rules for working with puff pastry for the most dramatic puff from your frozen puff pastry.

Chill out! Keep your puff pastry cold. You want to keep the puff pastry as cold as possible before it bakes. This helps preserve the puffing power of that fat and get a nice flaky crust.

Puff pastry is a matrix of fat and flour. If you keep the fat cold before it goes into the oven, you get a magical effect when the fat DOES melt in the high heat.

The heat helps produce steam which creates a little air pocket in the flour matrix. This helps makes the finished pastry flaky.

If you find the dough getting warm while you work with it, cover it with a clean towel and pop it into the fridge. When it’s cold again, resume work.

Handle the dough as little as possible! Try to avoid stretching and tearing the knife. Handling it as little as you can will also avoid warming the dough.

Cut straight down with a sharp knife! Cutting straight down preserves as much of that fat and flour matrix as possible. This, in turn, helps the pastry puff higher in the oven.

Dragging your knife through the dough stretches it and rips it, damaging the carefully made matrix.

Only brush the top of the dough with egg wash! Do not brush the cut edges, as that seals the dough and keeps it from rising dramatically.

Are you looking for a sweet breakfast or brunch choice? Try our ridiculously delicious Churro Waffle for a fun and easy twist.

Preheat your oven to 400ºF.

Crack the eggs into a bowl or liquid measuring cup and whisk with the milk and salt until even in colour. Ladle out about 1/3 cup of the eggs into a small bowl and save this for brushing on the pastries.

Melt the butter in a non-stick pan over low to medium low heat, and pour in the eggs. The eggs should begin solidifying quickly on the bottom of the pan.

Use a silicone spatula to scrape the solidified egg gently from the edges of the pan toward the center. Keep repeating this process until most of the egg has solidified and rumpled up and resembles soft set scrambled eggs.

Sprinkle the cheese over the top and continue pulling the spatula from the edge toward the center of the pan until the cheese is melted and no liquid egg remains. Stir in the thinly sliced green onions.

Remove the pan from the heat and spread the eggs on a large plate and transfer to the refrigerator to cool, stirring from time to time.

Unfold 1 sheet of puff and cut straight down along the fold lines (lengthwise) to create 3 long rectangles. Then cut across them in the center to create 6 evenly sized rectangles.

Separate the rectangles and place them on the parchment paper, leaving at least 2 inches between each rectangle. Set the pan in the refrigerator.

Lightly flour your work surface and unfold the second sheet of puff pastry. Roll it gently with a rolling pin until it is about 4 inches wider and 4 inches longer than it was, or 14″ by 19″. Once again, cut this along the fold lines (they should still be barely visible) lengthwise into 3 long rectangles, then crosswise once down the center so you have 6 slightly larger rectangles than you got from the first sheet.

Take the pan of puff pastry rectangles from the refrigerator. These will be your bases.

Brush the perimeter of the bases lightly with the reserved egg wash. You do not need to brush the whole pastry base.

Divide the cheesy scrambled eggs evenly between the bases, leaving a 1-inch perimeter, using your hands to mound the eggs slightly. Nestle 2 fully cooked breakfast sausage links lengthwise in the center of the eggs.

Lay one larger pastry rectangle over each topped base. Tuck any filling that’s falling out back under the pastry.

Use a fork to crimp the edges gently together. Don’t mash them mercilessly, but use enough pressure to leave fork marks and press the pastry together.

Use the remaining egg wash to brush the tops of the pastries. Use a sharp knife to cut to small vent slashes in the top of each pastry.

Bake for 25 to 30 minutes, or until the pastry is puffed and set and is a deep golden brown. Remove the pan from the oven and let the pastries rest on the pan for 5 minutes before serving.

Do you love these homemade breakfast hot pockets?

Try these Overnight Taco Breakfast Enchiladas, these Breakfast Baked Taquitos, and these Banana Bread French Toast Breakfast Cups.