Breakfast puff pastry pockets are like soft, flaky hand pies filled with sausage, egg and apples. Frozen puff pastry makes this an easy 20-minute breakfast that will melt in your mouth!
I was getting tired of my normal oatmeal for breakfast and decided to change things up and make some savory breakfast puff pastry pockets. This flaky pastry is similar to a croissant breakfast sandwich.
However, since you’re starting with frozen puff pastry dough rather than a pre-made croissant, they’re super buttery, light and flaky. B & B fans love these flaky breakfast pockets, if you’re new to puff pastry, there’s a helpful video to walk you through it.
These are similar to a cherry hand pie but with a savory instead of sweet breakfast filling. With a spicy cheese, egg and sausage mixture, they start out savory but have a touch of sweetness from apples. Want more sweetness, serve them with some candied bacon!
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 an 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 serve these with some pimento cheese sausage balls or regular sausage balls instead of putting the sausage inside. You get the best of both worlds.
Why you’ll love Egg Puff Pastry 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.
Ingredients for Puff Pastry Pockets
- 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
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.
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.
While the sausage is cooking, add a teaspoon of butter to a small skillet and add thin apple slices, cooking until they are soft.
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.
Variations for these Breakfast Hand Pies
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 this Egg Puff Pastry Breakfast
- 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.
Easy Breakfast Pastry storage
Due to the filling you will need to store breakfast hand pies in an airtight container in the refrigerator. Wait until they have completely cooled before storing. You can also freeze them. If frozen, let them thaw completely before reheating in the oven at 350º.
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.
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 with more breakfast puff pastry ideas.
Puff Pastry Breakfast FAQs & Tips
You can assemble these the night before and then bake before serving.
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.
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.
The egg wash serves two purposes, first it helps seal the pocket together and second it gives it a nice golden color.
Puff pastry will stay crispy at room temperature for a day or two. If filled with eggs, it is best to refrigerate it after it has cooled. To keep it crispy, place in the oven at 350º for about 5-10 minutes.
Puff pastry pockets will get soggy after a day or so due to the filling. Just reheat them in the oven and they will crisp back up.
Both puff pastry and croissants are made from a laminated dough which means it is wrapped around butter and folded several times. However, croissants contain yeast and puff pastry does not. You can not use puff pastry dough to make a croissant.
More breakfast inspiration
What can be made from puff pastry?
If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #butterandbaggage and tagging me @butterandbaggage.
Breakfast Puff Pastry
- 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
- 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.
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.