Breakfast / Brunch
Bacon & Egg Breakfast Pastries with Spinach & Roasted Red Peppers
Rise and shine! There’s no reason to linger in bed this holiday morning when you’ve got these gorgeous and delicious pastries to wake up to. Plus, there are gifts that still need to be opened!
Breakfast should be a bigger deal during the holidays. Leave the cold cereal and toast behind for a few days. You deserve something a little more refined and sophisticated this time of year.
These pastries are exactly what you need. They seem like something you’d bring home from a bakery, but with the help of purchased frozen puff pastry, they only look complicated. It is one convenience product that you shouldn’t have any qualms about using. It’s easier to handle if it’s a tad cold — if it thaws too much, it’ll stick like crazy.
Ingredients
COOK:
ADD:
STIR IN:
BEAT:
ROLL:
Test Kitchen Tip
One box of purchased puff pastry usually contains two sheets, but you’ll just need one for this recipe. Keep the other sheet frozen for another use.
Instructions
Preheat oven to 400°. Coat four 4-inch quiche pans with removable bottoms with nonstick spray; arrange on a baking sheet.
Cook bacon in a sauté pan until crisp; drain on a paper-towellined plate. Pour off all but 1 Tbsp. drippings and return pan to burner.
Add potatoes, onion, red peppers, and rosemary to pan; cook, covered, until potatoes are tender, about 8 minutes.
Stir in spinach and reserved bacon; season with salt and black pepper.
Beat cream cheese in a bowl with a hand mixer, then blend in eggs. Add milk, Swiss, flour, salt, and cayenne; beat until combined.
Roll pastry on a lightly floured surface into a 12-inch square. Cut pastry into four 6-inch squares, then lightly press 1 square into each prepared quiche pan.
Spoon about ⅓ cup potato mixture into each pastry, then pour about ⅓ cup egg mixture over top.
Fold corners of dough onto filling, brush with egg wash, and bake pastries until crust is browned and filling is set, 20–25 minutes. Let pastries stand 5 minutes before unmolding.
Once the potato mixture is cooked, add the spinach and allow it to wilt just briefly
Beat the cream cheese to make it fluffier, then add the eggs and blend to incorporate.
Lightly press a pastry square into each quiche pan. Don’t worry if the dough seems too big for the pan.
Nutritional Facts
Nutritional Facts
Per pastry
Calories: 258
% Daily Value*
Total Fat 17g 26%
Saturated Fat 7g 35%
Sodium 599mg 24%
Carbs 14g 4%
Fiber 1g 4%
Protein 12g
*Percent Daily Values are based on a 2,000 calorie diet.