PUFF PASTRY BREAKFAST POCKETS RECIPES

Steps:

• Whisk 3 eggs, salt and pepper together in bowl.
• Melt butter in 10-inch nonstick skillet over medium heat, swirling pan to coat bottom evenly with butter. Pour egg mixture into skillet. Cook over medium heat 2-3 minutes, gently lifting portions with spatula to allow uncooked portions to flow underneath, until eggs are almost set. Remove pan from heat; stir in parsley. Remove eggs to large plate. Cover; refrigerate until cool.
• Unfold puff pastry on lightly floured surface. Beat remaining egg with fork in bowl; brush egg over pastry. Refrigerate remaining beaten egg.
• Place scrambled eggs onto lower half of pastry, 1/2 inch from edges. Top with spinach leaves, cheese slices and ham slices.
• Fold top half of pastry over filling; press down firmly on edges. Crimp edges with fork to seal. Place filled pastry onto ungreased baking sheet. Cover with plastic food wrap; refrigerate 15 minutes.
• Heat oven to 400°F.
• Brush top of pastry lightly with reserved beaten egg. Bake 25-30 minutes or until golden brown. Cool 5 minutes before cutting and serving.

Steps:

• Preheat oven to 400°F (200°C).
• Cut the puff pastry into six rectangles and place on a nonstick baking tray.
• On one rectangle, place a slice of cheddar, 1 scrambled egg, and 2 pieces of ham.
• Place a rectangle of pastry on top and seal the edges with a fork.
• Repeat with remaining pastry rectangles.
• Brush with egg wash.
• Bake for 15-20 minutes or until the pastry is flaky and golden.
• Enjoy!