Puff Pastry Breakfast Crunchwrap
Serves 220 mins prep50 mins cook
This #trendingtuesday, create a delicious Puff Pastry Breakfast Crunchwrap inspired by @cooklikeimbook. Featuring bacon, hash browns, scrambled eggs, and American cheese encased in flaky puff pastry, it's a perfect #easyrecipe for breakfast.
0 servings
What you need
Instructions
Preheat oven to 425F. Line a baking sheet with foil and place the bacon on it. Bake for 20-30 minutes, until it reaches your desired doneness. Remove bacon and set aside on a paper towel lined plate. Line an additional baking sheet with foil and place the hash browns on it. Bake for 10 minutes, flip, and bake for 10 minutes more. Leave oven on. In a bowl, whisk 2 of the eggs, plus milk. Heat cooking spray in a nonstick pan over medium, then pour in the eggs. Stir and scramble the eggs until almost set. Season with a pinch of kosher salt and remove from the heat. Lay the puff pastry out. On one of the halves, lay down the American cheese. Top that with the cooked eggs, cooked bacon, and cooked hash browns. Whisk the remaining egg in a small bowl with a splash of water. Use a pastry brush to paint a layer off egg wash around the outside rim of the puff pastry. Fold the other half of puff pastry over the top, and use a fork to crimp the edges together. Move the puff pastry to a parchment-lined baking sheet. Brush the remaining egg wash over the top. Bake for about 20 minutes, or until golden brown. Cut into sections and serve!View original recipe