Easy breakfast using Puff Pastry

puff pastry sheets

🥗Healthier: phyllo dough

💰Cheaper: homemade pastry dough

Phyllo dough is lower in fat, while homemade dough can be more economical.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is a lower-calorie option, while processed cheese is often cheaper.

spinach

🥗Healthier: kale

💰Cheaper: collard greens

Kale is nutrient-dense, and collard greens are often more affordable.

eggs

🥗Healthier: tofu

💰Cheaper: egg substitute

Tofu provides a plant-based alternative, while egg substitutes can be less expensive.

Preheat the oven to 400°F (200°C).

Roll out puff pastry sheets on a lightly floured surface.

Cut the pastry into squares or circles as desired.

Sauté chopped onions and garlic in a skillet until fragrant.

Add diced bell peppers and mushrooms; cook until softened, about 3-4 minutes.

Stir in spinach and cook until wilted, about 2 minutes.

In a bowl, whisk together eggs, milk, salt, and black pepper.

Add the sautéed vegetable mixture to the egg mixture and combine.

Place a spoonful of the mixture onto each pastry square.

Fold the pastry over to create pockets and seal the edges with a fork.

Brush the tops with an egg wash for a golden finish.

Bake in the preheated oven for 20-25 minutes until puffed and golden brown.

Let cool slightly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens