Sausage, Egg, & Cheese Pastry Muffins – Puff pastry is formed in a muffin tip and loaded with breakfast sausage, sharp cheddar cheese, and eggs and then baked to crispy perfection.
I don’t know who decided that breakfast was the most important meal of the day, but they weren’t wrong! And during these cold, winter months, my breakfast cravings only get more and more comforting – biscuits, french toast casseroles, cinnamon rolls…I want ’em all!
I know you’ve got sweets galore going on right now with all the Christmas cookies and gingerbread houses that you’re enjoying. So for the breakfast recipe that I’ve got for you today, I’m gonna focus on one of my favorite savory breakfast comfort foods – puff pastry.
Today’s recipe uses puff pastry in a fun, new way. I form it in a muffin tin and load it with all the greatest breakfast goodies – sausage, cheddar cheese, and eggs. I present to you my Sausage, Egg, and Cheese Pastry Muffins!
Working with Puff Pastry
If you’ve never used puff pastry before, prepare to be amazed! Puff pastry can be used for anything – sweet treats like danishes or savory treats like these sausage, egg, and cheese pastry muffins that you’re going to learn about today. But before we get to that recipe, let’s talk more about working with puff pastry.
Puff pastry is incredibly easy to use. It typically comes frozen so you either thaw it overnight in the refrigerator or on the counter for about 15 minutes. Once it’s thawed, it’s ready to use! You can roll it out to make it a little thinner or use it in the dimensions that it comes prepared.
But the most important thing to remember with puff pastry is to keep it cool. The more you work with it, the warmer it becomes which will melt the butter in the pastry. If that happens, the pastry won’t turn flaky as it bakes. So if you see the dough getting too warm, just pop it in the freezer for 5-10 minutes to cool it back down.
Making These Muffins
To make these muffins, there are a few components:
- Puff pastry crust
- Shredded Cheese
- Egg Base
Before you even get started on forming the muffins, you need to prep the other ingredients. So you need to cook the sausage and shred the cheese. I always shred my own cheese to make sure it gets nice and melty. The pre-shredded stuff has added preservatives that keep it from melting into one cohesive, cheesy unit.
Once your ingredients are ready, you can mix the egg base together. Simple whisk the eggs with the milk and spices and set them aside. Now it’s time to form the muffins.
Roll out one sheet of your puff pastry and cut it into 9 squares. Place each square into a greased muffin tin, making sure to let the edges lay outward so that the muffins can be filled easily. Now, it’s time to add in the sausage and cheese.
Finally, they are finished off with the egg mixture. You really don’t need much egg because it will fluff up as it bakes. They get baked in a 400 degree oven until they are beautifully golden brown and then it’s time to dig in!
Tips & Tricks
- The eggs will grow and get fluffy as they bake. Therefore, do not fill the cups with too much egg mixture or it will overflow out of the pastry.
- Don’t pull the muffins out before they get brown on top. You don’t want to end up with a soggy, undercooked pastry on bottom and this is a good way to know that the bottom is also perfectly cooked.
- I always shred my cheese myself instead of buying it shredded. When you buy it pre-shredded, it’s loaded it anti-caking preservatives that keep the cheese from sticking together. These preservatives also prevent the cheese from melting together, which I don’t like. If you shred the cheese yourself, this won’t happen.
Sausage, Egg, & Cheese Pastry Muffins
- 2 sheets frozen puff pastry thawed
- 1 pound sausage cooked and crumbled
- 6 ounces cheddar cheese shredded
- 4 large eggs
- 1/2 cup whole milk
- 1/4 teaspoon onion powder
- 1/8 teaspoon salt
- 1/8 teaspoon ground pepper
- chives for garnish (optional)
- egg wash (1 egg mixed with 1 teaspoon of water)
- Preheat oven to 400 degrees. Grease 9 cups of a 12-cup muffin tin. This recipe makes 18 muffins so you'll need to make this recipe in two batches. (9 muffins first and then 9 more in the next batch)
- Unfold the sheet of puff pastry onto a lightly floured surface. Roll into a 12x12 square. Cut the pastry dough into 3 even strips. Cut each strip into 3 pieces so you have 9 even squares. Place 1 square into each greased cup and keep the corners folded over the edge. Add 1½ tablespoon of cooked sausage to the bottom of each pastry cup. Sprinkle 1 tablespoon of shredded cheese over sausage in each cup.
- In a medium bowl, whisk eggs, milk, and spices together. Using a ladle, very slowly pour about 1 ounce of egg mixture into each pastry cup, being careful not to let them overflow. You should fill only about halfway - the egg will puff up as it bakes.
- Fold the puff pastry corners over the mixture
toward the center, pinching the corners together. Mix an egg wash together and gently brush the tops with it. This will give the tops a beautiful golden sheen. Bake in preheated oven for 22-25 minutes, or until golden brown on top.
- Remove from oven and let cool for 5-10 minutes. Remove from muffin cups and serve immediately. Repeat with second batch of puff pastry and remaining filling ingredients.
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