Bacon Egg and Cheese Breakfast Pastries
Ingredients
The filling
-
9
slices
center cut bacon
-
2
large
eggs
-
1
tablespoon
water
-
½
cup
torn baby spinach
-
2
oz
50% reduced fat sharp cheddar, shredded
The pastry
-
1
sheet
frozen puff pastry, defrosted per package instructions
Seasoning
-
to taste
salt
-
to taste
pepper
Instructions
- Cook the bacon until almost crisp and drain on paper towels.
- In a bowl, combine the eggs and water, season with salt and pepper, and beat until combined.
- Mist a skillet with cooking spray and cook the spinach until wilted, then add the beaten eggs and scramble until cooked.
- Roll the defrosted puff pastry into a 13”x13” square and cut into 9 squares.
- Place a slice of bacon on each pastry square, top with scrambled eggs and cheddar cheese.
- Wet the edges of the pastry and fold to seal each pastry.
- Chill the pastries in the freezer for 15-20 minutes.
- Preheat the oven to 400°F and bake the pastries for 16-18 minutes until golden.
Nutrition Facts (estimated)
Servings
9 pastries
Calories
159
Total fat
10g
Total carbohydrates
11g
Total protein
7g
Sodium
0mg
Cholesterol
0mg
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