Loaded Breakfast Puff Pastry

01Method

1. 1

   Heat the oven to 425°F (220°C) and line a rimmed baking sheet with parchment paper.

2. 2

   Coat a large skillet with cooking spray and place over medium-high heat. Beat 4 eggs in a bowl, pour into the pan, and stir continuously until fully set, about 5 minutes.

3. 3

   Lightly flour a work surface and use a rolling pin to smooth out one puff pastry sheet. Cut it in half and transfer both halves to the prepared baking sheet. In a small bowl, combine the remaining egg with a splash of water to make an eggwash.

4. 4

   On one half of each pastry piece, layer a hashbrown, a quarter of the scrambled eggs, 2 bacon pieces, and a slice of cheese.

5. 5

   Brush the pastry edges with eggwash, then fold the empty half over the filling and press the edges closed with a fork.

6. 6

   Coat the tops with more eggwash and poke several holes with a fork or skewer to allow steam to escape.

7. 7

   Repeat the process with the second puff pastry sheet and remaining filling.

8. 8

   Bake until the pastry is puffed and deep golden, 15 to 20 minutes. Serve right away.