Friday, October 13, 2017

Puffed Pastry Breakfast Stromboli

This is one of my all-time favorite recipes at Welcome Home. I have made it for years and it just keeps getting better. That’s because I change it up every time I make it.  Sometimes I add bacon or ham or anything else I have on hand. Most times I make it with just eggs and cheese. Whether it’s for breakfast, brunch, lunch or dinner, you will love this recipe!

Puffed Pastry Breakfast Stromboli

4 large Eggs
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
1 sheet frozen puff pastry, thawed
½ cup cheddar cheese, shredded

Preheat oven to 350 degrees.

Beat 3 eggs, salt and pepper in a bowl.

Melt butter in a skillet over medium heat, swirling pan to coat bottom evenly with butter. Pour egg mixture into skillet and cook over medium heat 2-3 minutes, gently lifting portions with spatula to allow uncooked portions to flow underneath, until eggs are almost set. Remove eggs to large plate, cover, and refrigerate for about 15 minutes until cool.

Unfold puff pastry on lightly floured surface. Smooth out any seems with finger tips or a rolling pin.  Add the remaining egg to a small bowl and brush over pastry covering the entire surface.  

Place chilled scrambled eggs onto lower half of pastry, about 1/2 inch from edges.  Sprinkle top with cheese.  

Fold top half of pastry over filling; pressing down firmly on edges.  Crimp edges with fork to seal and place filled pastry onto ungreased baking sheet.  Cut three slits in the top of dough to allow steam to escape during baking.

Brush top of pastry lightly with remaining beaten egg.  Place in oven on middle rack making sure you have enough clearance beneath the top rack as puffed pastry will rise double the size.

Bake for 25-30 minutes or until golden brown.  Slice into three to four slices and serve.

NOTE:  Feel free to add crumbled bacon, diced ham, various cheese of your choice, spinach leaves, onions, peppers, etc.

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