Loaded Puff Pastry Breakfast Cups
 
 
Loaded Puff Pastry Breakfast cups are full of everything you love, bacon, hash browns, eggs, sausage and cheese! All individual portions for easy eating!
Author:
Serves: 9 breakfast cups
Ingredients
  • .50 lbs of italian sausage
  • 6 strips of bacon
  • 2 cups frozen hash brown potatoes, store-bought
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ cup canola oil
  • 5 large eggs, beaten
  • ¼ cup 2% milk
  • ¾ cup shredded cheddar cheese
  • 2 ounces crumbled goat cheese
  • 1 sheet puff pastry, (store-bought) (There are usually sold with 2 sheets/package)
  • ¼ cup flour
Instructions
  1. Thaw the puff pastry according to the package instructions. (it usually takes an hour to completely thaw, so plan accordingly.)
  2. Preheat oven to 375*
  3. Heat a skillet to high, then add 1 tablespoon canola oil. Swirl oil around to cover bottom of pan, then add sausage. Reduce heat to medium and cook sausage until cooked through, stirring often and breaking sausage into smaller crumblier pieces. This usually takes about 10-15 minutes.
  4. When sausage is cooked through, remove from pan onto a plate covered with a few paper towels.
  5. Paper towels will help absorb any additional oil from sausage. Set aside while you cook the rest of the ingredients.
  6. In the same pan, now cook the bacon for approximately 10 minutes until crisp and browned.
  7. Remove from pan and place on paper towel to blot away any excess oil.
  8. Once bacon is cool, crumble bacon into small pieces.
  9. Again in the same pan, add the rest of the canola oil to pan (don't drain bacon fats, it will incorporate into canola oil.) Increase heat to high. You will know the oil is hot enough when you drop one small piece in and it starts to sizzle and bubble. At that point add all hash browns to the pan, stirring constantly until completely crisped and golden brown. I reduce the heat to medium high five minutes after adding potatoes to the skillet. It is better to cook the potatoes slowly at a lower heat to allow for even browning.
  10. The time it takes to brown the potatoes will vary depending on the brand of potatoes you buy. Once potatoes are crisp and golden brown, remove from skillet to a paper towel lined bowl to drain away excess oil. Season potatoes with salt and pepper.
  11. On a flour dusted flat surface use a flour dusted rolling pin to roll out puff pastry. You want to roll puff pastry out to double the size that it came in the package.
  12. Once the puff pastry is rolled out, cut puff pastry to 9 even squares.
  13. Use a nonstick cooking spray to coat the muffin tins to allow for easy removal after baking. (alternatively, brush with melted butter)
  14. Center each pastry square into 1 muffin tin. I tuck any pointed edges back under so it looks "prettier."
  15. Then divide potatoes, sausage, bacon, goat cheese and cheddar cheese between the 9 lined muffin tins. I find putting the toppings in this order works best.
  16. Lastly, mix beaten eggs and milk completely. Then spoon one tablespoon at a time over the top of all topping ingredients until all egg mixture is gone. (its about 2-3 tbs per muffin cup.)
  17. Bake for 10-12 minutes, flip the pan at 6 minutes. Oven temps vary, but the muffin cups are done when the puff pastry shell is golden brown and egg mixture has solidified and cheese is nice and melted.
  18. You can either serve immediately or allow to cool and refrigerate until needed in a sealed container.
  19. When you are ready to serve them, you can warm them at 300 for 10 minutes. My husband has also microwaved them in a pinch, but they are not as flakey if you microwave them.
Recipe by Love, Pasta, and a Tool Belt at http://lovepastatoolbelt.com/2016/06/loaded-puff-pastry-breakfast-cups/