These make-ahead friendly puff pastry pockets are stuffed with creamy scrambled eggs, melted cheese, and bacon.
Ingredients
All-purpose flour
2 sheets puff pastry from 1 (17-ounce) box, thawed but still cold
1 1/2 cups scrambled eggs, cold or at room temperature
3 slices cooked bacon
1/2 cup shredded cheddar cheese
Instructions
Place 6 of the rectangles in a single layer on the baking sheet.Leaving a 1/2-inch border, divide 1/2 cup shredded cheddar cheese among the rectangles on the baking sheet (about 1 heaping tablespoon each). Divide 1 1/2 cups scrambled eggs over the cheese (1/4 cup each). Top each with 1/2 strip cooked bacon.Brush water around the borders of each piece. Top with the remaining 6 puff pastry pieces. Crimp the edges with a fork to completely seal. Cut a 1/2-inch slit in the top of each. Refrigerate while the oven heats.Arrange a rack in the middle of the oven and heat the oven to 400°F. Bake until puffed and golden-brown, 20 to 25 minutes.
