Sausage Egg Cheese Toaster Strudels
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.
Servings: 9 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
Storage
- 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.