Imagine waking up to a golden, flaky pastry filled with savory mushrooms and creamy eggs that practically melt in your mouth. These Mushroom and Egg Breakfast Pastries are not just a meal; they're a morning revelation that transforms your ordinary breakfast into a gourmet experience. With minimal prep time and maximum flavor, these pastries are perfect for busy mornings, lazy weekend brunches, or impressing your guests with minimal effort.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Breakfast
Serves: 6 servings
Ingredients
- 1 sheet puff pastry, thawed
- 1 cup mushrooms, chopped
- 1/2 cup cheese (cheddar or your choice)
- 3 large eggs
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 egg (for egg wash)
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Clean and finely chop the mushrooms into small, uniform pieces.
- Heat olive oil in a skillet over medium heat. Sauté the chopped mushrooms until they release their moisture and become golden brown, about 5-7 minutes.
- Season the mushrooms with salt and pepper, then remove from heat and let cool slightly.
- Unfold the thawed puff pastry sheet and cut into 6 equal rectangular sections.
- In a mixing bowl, whisk 3 large eggs and stir in the shredded cheese and cooled mushrooms.
- Spoon the mushroom-egg mixture onto the center of each pastry rectangle, leaving a small border around the edges.
- Carefully fold the pastry edges to create a slight border, pinching corners to seal.
- Prepare the egg wash by beating the additional egg and brushing it over the pastry edges for a golden finish.
- Place the pastries on the prepared baking sheet and bake for 20-25 minutes until the pastry is puffed and golden brown.
- Remove from oven and let cool for 5 minutes before serving. Garnish with fresh herbs if desired.
Tips
- Ensure your puff pastry is completely thawed but still cold for the best rise and flakiness.
- Pat mushrooms dry after sautéing to prevent excess moisture from making the pastry soggy.
- Use room temperature eggs for more even mixing and better texture.
- Don't overfill the pastry - leave a small border to prevent leaking and ensure proper sealing.
- For extra flavor, consider adding herbs like thyme or chives to the mushroom-egg mixture.
- Use a sharp knife to create decorative edges or small vents in the pastry for steam release.
- Let the pastries cool slightly before serving to allow the filling to set and prevent burning.
- For a professional look, use a pastry brush to apply the egg wash evenly and create a beautiful golden sheen.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 18g
Protein: 12g
Fat: 19g
Saturated Fat: 7g
Cholesterol: 135mg
