Description
Delicious sausage and egg pies filled with fluffy eggs and gooey cheddar, perfect for breakfast or brunch.
Ingredients
Scale
- 1 pound Sausage Meat (Choose a flavorful variety)
- 4 large Eggs (Beaten, reserve 1 for brushing)
- 1 cup Cheddar Cheese (Shredded; mozzarella can be used)
- to taste Salt
- to taste Pepper
- 1 package Puff Pastry (Thawed)
- 1 cup Bell Peppers (Diced)
- 1 cup Spinach (Chopped)
Instructions
- Preheat your oven to 375°F (190°C).
- Roll out your thawed puff pastry until it’s about ¼ inch thick, and cut circles slightly larger than the muffin tin cups.
- Place each pastry circle into the muffin tin, pressing down to fit snugly.
- In a mixing bowl, combine crumbled, pre-cooked sausage meat, beaten eggs (reserve a tablespoon), cheddar cheese, salt, and pepper. Stir until well combined.
- Spoon the sausage and egg mixture into each pastry cup, filling them to about three-quarters full.
- Brush the edges with reserved beaten egg for a shiny glaze.
- Bake for 25-30 minutes or until the pastry is golden brown and filling is set.
- Let cool for 5 minutes in the tin before serving.
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 300
- Sugar: 1 g
- Sodium: 500 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 200 mg