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    Home » Recipes » Breakfast & Brunch » Breakfast Puff Pastry (VIDEO)

    Breakfast Puff Pastry (VIDEO)

    Published: Dec 22, 2019 · Modified: Apr 8, 2022 by Barbara Curry · This post may contain affiliate links.

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    Breakfast Puff Pastry Pockets on a cookie sheet.

    Breakfast puff pastry pockets with sausage, egg and apples, are an easy and quick savory breakfast made with frozen puff pastry that will melt in your mouth. Bakes in just 20 minutes!

    Breakfast puff pastry on a wooden platter.

    I was getting tired of my normal oatmeal for breakfast and decided to change things up and make some breakfast puff pastry pockets. This savory pastry is similar to a croissant breakfast sandwich like these on cremedeladrumb. 

    However, since you’re starting with frozen puff pastry dough rather than a pre-made croissant, they’re super buttery, light and flaky.

    These are similar to a hand pie but with a breakfast filling. With a spicy cheese, egg and sausage mixture, they start out savory but have a touch of sweetness from the apples.

    If you’re looking for a unique breakfast idea for a group, these sausage puff pastries are so easy to customize. Maybe you just want to change up your breakfast routine. Whatever the occasion, you’ll love this easy puff pastry breakfast.

    For breakfast puff pastry pockets, you can be creative with what you put inside. My favorite filling is Neese’s sausage, a peppery cheddar cheese and then a couple of slices of cooked apples. 

    Apples are the best in savory dishes like in this Italian sausage pie. Each bite has some flaky buttery pastry along with a spicy, slightly sweet filling. If you don’t have a local sausage that you love, Neese’s ships in the US. We love it here in the Carolinas.

    If you don’t want sausage inside the pocket, you can leave it out. Let everyone assemble theirs exactly how they like it. Try adding bacon, or sweet potatoes instead. You can always add some pimento cheese sausage balls or regular sausage balls to your brunch menu instead of putting the sausage inside.

    Puff pastry pockets on a baking sheet.

    Why you’ll love it for breakfast

    • The combination of sausage and eggs with sweet apples really brings the combination to new breakfast heights!
    • You’ll love how simple it is.
    • Puff pastry creates a buttery flaky crust that’s irresistible.
    • You can prepare all the fillings ahead of time and everyone can customize their puff pastry breakfast.
    • You can assemble them in advance and place them in the fridge until ready to bake or put them in the freezer for later. If frozen, let them thaw completely before baking.

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      What you’ll need

      • Puff pastry – I recommend finding a puff pastry made with butter for more flavor.
      • Sausage – using ground sausage builds in so much flavor but you can also use ground pork or turkey. You can also substitute any protein you like or even sweet potatoes.
      • Eggs – adding in protein and flavor with eggs.
      • Cheese – Mix it up! Pepper jack cheese is my go-to but you could use sharp cheddar or a Swiss, whatever you have on hand works.
      • Apples – I recommend a sturdier apple so its not mushy and overly sweet like fuji.

      How do you make breakfast puff pastry

      Step 1

      Roll out the puff pastry into a square. A packet of Dufour puff pastry comes with one sheet of puff pastry that is about 12 inches by 13 inches. Just roll it out so that you get a square rather than a rectangle. Then cut it in half and then into 6 squares.  Try to keep them close to the same size.

      Step 2

      Cook the sausage, drain off any grease and add some beaten eggs to the skillet and cook until the eggs are cooked. Add some of the spicy cheese and set aside.

      Sausage and egg in a skillet.

      Step 3

      While the sausage is cooking, add a teaspoon of butter to a small skillet and add thin apple slices, cooking until they are soft. 

      Step 4

      Add some of the sausage mixture to the center of each square and top with an apple slice and a little more cheese. Pull the corners to the center and pinch the sides together. Brush with an egg wash and bake.

      A square of puff pastry with sausage mixture in the middle.
      Three corners of the puff pastry square joined in the middle.
      All four corners sealed together in the center of the pastry.

      Variations

      You can do so many things with a puff pastry so here’s some ideas!

      • You can omit the sausage and instead use some veggies like diced onion, mushrooms or green peppers for a vegetarian option. I especially like some cooked sweet potatoes. Just make sure all the add ins have been pre-cooked.
      • Add in a teaspoon of cajun seasoning to mix things up a bit.
      • Try bacon, or Italian sausage instead of breakfast sausage.
      • If you want a mild but melty cheese, try mozzarella.

      How to eat a breakfast pocket

      • These delicious breakfast pockets will need to cool for a few minutes before eating.
      • If you’re lucky enough to have any left over, they reheat well in the toaster oven. The microwave will make the pastry rubbery. 
      • These yummy pockets are great for breakfast on the run, or when you have overnight guests.
      • Also a great choice for Christmas morning because you can assemble them the night before or even on Christmas morning. They only take a few minutes to put together.
      Sausage puff pastries on linen napkin.

      What type of puff pastry should you use?

      Puff pastry is dough layered with butter. When it bakes the steam is released causing the layers to separate and puff up creating hundred of layers.  If you don’t want to make your own then find one that contains butter.

      There are only two puff pastry brands that I currently use for baking and that’s Dufour and Trader Joe’s. They both contain BUTTER.

      With Dufour, it’s the first ingredient. I prefer Dufour as it produces a flakier pastry and that extra butter creates an even better breakfast pastry.  Dufour comes in just one sheet that is 14 ounces and will need to be rolled out into about a 14 inch square for this recipe.

      On the other hand, Trader Joe’s puff pastry is still a great choice.  It comes with 2 sheets that are thinner for a total of 18.3 ounces. If using Trader Joe’s puff pastry, you will not need to roll the dough, just cut each sheet into 8 squares and increase the filling so that you have enough for 8 pockets. Trader Joe’s puff pastry is only brought out in November and December, and the price is only $3.99, Dufour will set you back about $10. If it’s not the holidays, I use Dufour puff pastry.  This is not a sponsored post.

      If you use Pepperidge Farm puff pastry, the recipe will still be good, but Pepperidge Farm puff pastry does not contain butter. Keep that in mind if you’re vegan.

      I’ve put together a post about more breakfast puff pastry ideas.

      FAQs and Tips

      Which puff pastry brand should you use?

      Try to find a puff pastry that contains butter; I’ve found great options like Dufour or Trader Joe’s brand.

      Can you make breakfast pockets in advance?

      You can assemble these the night before and then bake before serving.

      How do you re-heat breakfast pockets?

      If you have any left over, re-heat in a toaster oven or regular oven for about 5-10 minutes at 350º. Do not warm them in the toaster oven, they will get rubbery.

      What can you use if you don’t have puff pastry available?

      You can substitute pie crust if you don’t have puff pastry. They aren’t the same but deliver a similar result and you won’t be sad you ate them in either version.

      Do you have to use an egg wash for puff pastries?

      The egg wash serves two purposes, first it helps seal the pocket together and second it gives it a nice golden color.

      More breakfast inspiration

      • Cream Cheese Puff Pastry
      • Breakfast Burritos
      • English Muffin Melts
      • Pimento Cheese Sausage Balls

      If you love Puff Pastry, try these appetizers

      • Pinwheel Recipe with Puff Pastry
      • Mini Croque Monsieur
      • Puff Pastry Appetizers – with Caramelized Onions
      • Goat Cheese and Fig Tart
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      Two breakfast puff pastry pockets on a linen napkin.

      Breakfast Puff Pastry

      Author: Barbara Curry
      Breakfast puff pastry pockets with sausage, egg and apples, are an easy and quick savory breakfast made with frozen puff pastry that will melt in your mouth. Bakes in just 20 minutes!
      4.52 from 25 votes
      Print Pin
      PREP: 20 minutes
      COOK: 18 minutes
      Servings: 6

      Ingredients
       

      • 8 ounces Breakfast sausage
      • 3 eggs beaten
      • ½ teaspoon salt
      • 1 cup pepper jack cheese grated
      • ½ apple sliced thin
      • 1 teaspoon butter
      • 14 ounce puff pastry sheet
      • 1 egg for egg wash
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      Instructions
       

      • Preheat oven to 425º and line a baking sheet with parchment paper.
      • Add sausage to a skillet and cook over medium heat until cooked through, breaking it apart as it cooks. Drain any excess grease.
      • Beat the eggs with a fork and add to the skillet stirring until the eggs are softly cooked. Add salt if needed. Add ½ cup of cheese and stir to combine.
      • In a small skillet heat butter over medium heat and add thinly sliced apples. Cook until the apples are soft.
      • Roll out the puff pastry into a square and then divide the square into 6 equal squares. Place the sausage egg mixture in the center of each square and top with remaining ½ cup of cheese. Add a slice or two of apple. Bring the corners to the center and pinch the sides together.
      • Combine 1 egg with 1 tablespoon of water and beat with a fork. Brush the egg wash over the pastry and bake for 18-20 minutes until the pastry is golden brown.

      Video

      Barbara’s Tips + Notes
      • Try using Dufour pastry if possible for a more buttery pastry.
      • Using a pastry mat or slipat to roll out the pastry will make it easier to handle.
      • If the pastry gets too warm and hard to deal with, put it in the refrigerator for a few minutes.
      • Let the sausage, egg mixture cool a little before adding to the pastry.
      • When forming the baskets, make sure to pinch the dough together to keep it from opening while baking.
      • Freeze or refrigerate any left over and warm up in a toaster oven or regular oven.

      Nutrition

      Calories: 631kcal | Carbohydrates: 34g | Protein: 19g | Fat: 46g | Saturated Fat: 15g | Cholesterol: 155mg | Sodium: 759mg | Potassium: 209mg | Fiber: 1g | Sugar: 2g | Vitamin A: 352IU | Vitamin C: 1mg | Calcium: 167mg | Iron: 3mg
      Follow Me On SocialDid you make this recipe? Mention @ButterandBaggage or tag #ButterandBaggage on Instagram!

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      Barbara Curry is the culinary adventurer of Butter & Baggage. With a dedicated enthusiasm for real butter made from happy cows she is in constant pursuit of delicious recipes and tasty dishes. She shares her experiences, ventures, and occasional misadventures because let’s face it things can get messy in any kitchen.

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