Bacon, sausage, eggs and vegetables wrapped in puff pastry smothered in country gravy with home fried potatoes.This breakfast recipe is awesome! A definite crowd pleaser.
2 sheets puff pastry ( 1 box )
1lb. bacon ( thick cut )
1lb. breakfast sausage
4 slices sharp cheddar cheese ( thick cut )
1/4 cup milk
1/2 onion ( sliced )
1/3 green pepper ( sliced )
1/3 red pepper ( sliced )
salt and pepper
1/4 cup flour
Method: Breakfast Recipe Pastry
Cut bacon strips into thirds and cook in a 12in. skillet until crispy, remove to a plate covered with paper towels to drain. Cook sausages in the same skillet until browned on all sides, remove to plate with bacon. After your bacon and sausage have cooled cut into bite sized pieces.
Drain grease and reserve, wipe out pan. Add 2-3 tbsps. of the reserved grease back to skillet and saute onion, red and green peppers for about 3-5 minutes. Mix eggs, milk and salt and pepper ( to taste ) in a large bowl and add to skillet with peppers and onion, stir to make scrambled eggs. When the eggs are almost completely cooked add your bacon and sausage and stir to combine. Turn heat off and let mixture cool.
Place one piece of the pastry on your floured work surface and flatten. Add 1/2 of the cooled mixture to the pastry.
Place your cheddar cheese on top and close pastry.
Use a fork to crimp down the edges and seal your pastry shut.
Using your fork, poke some holes in the top of your pastry to vent.
Repeat with second piece of puff pastry.
Transfer your pastries to a nonstick baking sheet. Bake for 20 to 25 minutes in a preheated 425 degree oven.
Remove and let stand for 5 minutes. Slice into pieces and serve with potatoes and gravy.
Note: You can make these the night before. Simply follow all the steps except final baking and then refrigerate over night covered.
Cover them very tightly so your puff pastry doesn’t dry out. They will take just a little longer to bake since they’ll be cold, about 30-35 minutes.
Ingredients: Breakfast Recipe (Country Gravy)
4-5 tbsp. bacon/sausage grease
1/2 onion ( diced )
2oz. mushrooms ( sliced )
1/4 cup flour
3-4 cups milk
salt and pepper
Method: Breakfast Recipe (Country Gravy)
Add grease and flour to a medium sized skillet and cook on medium heat to make a roux ( about 3 minutes ). Add your onions and mushrooms and cook for 3 minutes, stirring occasionally. Stir in milk, salt and pepper ( to taste ) and bring to a boil. Reduce heat to low and simmer until your gravy has thickened ( 5-10 minutes ). Remove from heat and serve.
Ingredients: Home Fried Potatoes
1 1/2 to 2lbs. red potatoes ( 1in. cubes )
1 stick margarine
1/4 green pepper ( sliced )
1/4 red pepper ( sliced )
1/4 onion ( sliced )
1 teas. season salt
1 teas. pepper
Method: Home Fried Potatoes
Boil the potato cubes in salted water until just soft ( a fork should be easily inserted into a cube ). Drain. Melt the cube of margarine into a 14in. skillet. Add your potatoes and coat with the margarine, add salt and pepper. Cook on medium high heat. Do not stir very often at this point, your goal is to brown the potatoes. If you can “flip” them without stirring… even better. When the potatoes start to brown ( about 10 minutes ) add the onion, green and red peppers and continue cooking until your potatoes are golden brown ( another ten to 15 minutes ). Remove from heat and serve.
This breakfast recipe may sound like it takes a long time but with 2 skillets it should only take about an hour and is definitely well worth the effort. Your friends and family will be talking about it for quite a while.