These sausage egg and cheese toaster strudels are the perfect start to the day. Flaky puff pastry pockets are filled with classic breakfast favorites, like scrambled eggs, breakfast sausage, and cheese. It’s a hearty, delicious, filling meal the whole family will love.
We’re big fans of the classics when it comes to breakfast. We know, we know. We share a lot of sweet pastries for breakfast, but we also love our savory eggs, meats, and the like.
We love the classics, but we also love changing them up a bit. Dishes like a tasty steak and egg burrito or our breakfast lasagna with sausage, egg, and cheese are both great ways to serve up classic flavor in a tasty new package.
Now, we’ve added another delicious recipe that lets you enjoy all your favorite breakfast flavors in a new way. These sausage egg and cheese toaster strudels take a flaky puff pastry square and pack it full of all those delicious classic breakfast flavors. We highly recommend topping or dipping them in our southern sausage gravy!
Why You’ll Love This Recipe
- Limited Ingredients: You’ll only need a handful of simple ingredients found in any kitchen or grocery store to make this recipe.
- Easy: This is a simple recipe that anyone with basic knowledge of the kitchen can easily make!
- Classic Flavor: The eggs, sausage, and cheese inside golden, flaky puff pastry create a delicious flavor full of classic breakfast tastes in every bite.
- Customizable: You can easily tweak this recipe to make it your own.
- Versatile: These pastries are perfect for breakfast, brunch, and breakfast for dinner.
Ingredients
See the recipe card at the bottom of the post for a full list of ingredients and their exact amounts.
Variations
- Sausage: Use cooked bacon or Canadian bacon in place of sausage. You could even do a mix of your favorites.
- Tex-Mex: Try replacing breakfast sausage with chorizo, using Mexican or taco blend cheese, and adding sliced jalapenos. Finish with a dip in habanero salsa for a unique Tex-Mex twist.
- Cheese: Your favorite bold cheese will work. Try cheddar, Colby Jack, Cheddar Jack, Pepper Jack, and the like.
- Add a Little Gravy: Add a spoonful of good, old-fashioned breakfast gravy to your filling before crimping the pastry and baking.
How to Make Sausage Egg and Cheese Toaster Strudels
Step 1: Cook the sausage until browned in a frying pan. Then, transfer it to a plate lined with paper towels.
Step 2: Whisk the eggs, garlic salt, and pepper. Then, scramble them in the same pan you used for the sausage. Mix the eggs and sausage.
Step 3: Roll the pastry sheets lightly on a floured surface until even. Then, cut them into nine squares.
Step 4: Top nine of the squares with shredded cheese, followed by a spoonful of the sausage and egg mixture, and more shredded cheese.
Step 5: Place the other nine squares on top of the filling and crimp the edges well with a fork.
Step 6: Brush the strudels with egg wash and bake them until golden. Enjoy!
Tips
- Use two to three paper towels to line your plate, ensuring as much grease as possible is absorbed from the sausage.
- Whisk your eggs until they’re light and frothy for the best texture.
- Be gentle when rolling out the pastries. You’re only evening them out. You don’t want them to get too thin.
- Be sure you thoroughly crimp the edges of your pastries to ensure they don’t open as they bake.
Sausage Egg and Cheese Toaster Strudels FAQ
It’s very important to thoroughly drain your sausage before adding it to your pastry. Excess grease will create a greasy filling.
Egg wash is what gives pastries their golden appearance. Without it, the pastries will be a pale, doughy color.
Whisk your eggs and milk until frothy. Then, scramble them slowly over medium-low heat. This gives you that light, pillowy texture.
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Sausage Egg Cheese Toaster Strudels
Ingredients
- 2 boxes puff pastry sheets
Toaster Strudel Filling
- 16 ounce breakfast sausage
- 8 large eggs
- ½ teaspoon black pepper
- ½ teaspoon garlic salt
- 3 cups shredded sharp cheddar cheese
Egg Wash
- 1 large egg
- 1 tablespoon water
Instructions
- Preheat the oven to 400 degrees and line two baking sheets with parchment paper. Set aside.
Toaster Strudel Filling
- In a frying pan over medium heat, cook breakfast sausage until browned and cooked through.
- Remove sausage from pan and place on a plate lined with paper towels to absorb some of the grease, then add the sausage to a large bowl.
- In a medium bowl, whisk eggs, garlic salt and pepper together until combined.
- Pour egg mixture into the pan used to cook the sausage, and cook over medium heat until eggs are scrambled and cooked to desired consistency, then add the eggs in with the sausage, stir to combine.
- On a clean dry, lightly floured surface, roll out pastry sheets, one at a time, and cut each sheet into nine squares.
- Place nine of the pastry squares a bit apart on the prepared baking sheet.
- Add shredded cheese to each square, followed by a spoonful of sausage and egg mixture, followed by more shredded cheese.
- Place another nine squares on top of the mixture, and using the tines of a fork, press down on the dough to seal the edges. Repeat with the remaining puff pastry squares.
Egg Wash
- In a small bowl, whisk egg and water together.
- Brush egg wash over each puff pastry square.
- Bake in the oven for 10-12 minutes or until golden.
- Remove and serve hot, and enjoy.
Notes
- Refrigerate for up to 3 days in an airtight container.
- Microwave at 1-minute intervals or pop in the toaster until warm.
- Use two to three paper towels to line your plate, ensuring as much grease as possible is absorbed from the sausage.
- Whisk your eggs until they’re light and frothy for the best texture.
- Be gentle when rolling out the pastries. You’re only evening them out. You don’t want them to get too thin.
- Be sure you thoroughly crimp the edges of your pastries to ensure they don’t open as they bake.
