If you love a sweet and savory combination in the morning, this homemade toaster pastry is just what you need. The puff pastry is filled with bacon jam and scrambled eggs, upgrading the nostalgic classic to a hearty meal. —Tyler Smith, Virginia Beach, Virginia
Watch How to Make Tyler Smith’s Bacon and Egg Puff Pastry
Ingredients
- 1 pound bacon strips, cut into small slices
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1/3 cup balsamic glaze
- 1/3 cup maple syrup
- 1 sheet frozen puff pastry, thawed
- Shredded cheddar cheese
- Scrambled eggs or other breakfast fillings
- 1 large egg, room temperature, beaten
- Optional: Breakfast gravy, sliced green onion, cooked crumbled bacon
Directions
- In a large pan, cook bacon on medium-low heat until crisp, 8-10 minutes. Add onion and garlic to the same pan and cook until onion is tender, 10-12 minutes.
- Stir in balsamic glaze and maple syrup; bring to a boil. Reduce heat; simmer on low until most of the liquid has evaporated, stirring occasionally, 45-50 minutes. Remove from heat; let cool to room temperature.
- Preheat oven to 400°. Cut puff pastry into six 3x3-in. squares. Place three squares on a parchment-lined baking sheet. Put shredded cheddar, scrambled eggs and bacon jam in center. Top with second square of puff pastry and seal edges. Repeat with remaining pastry and filling. Cut 2-3 slits in each top. Brush with beaten egg.
- Bake until puffed and golden brown, 14-16 minutes.
- If desired, top with breakfast gravy, sliced green onion and additional cooked crumbled bacon.
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