Description
Savory breakfast rolls made with puff pastry, scrambled eggs, veggies, and cheese. Flaky, filling, and perfect for brunch or meal prep.
Ingredients
1 sheet puff pastry, thawed
4 large eggs
¼ cup milk
¼ tsp salt
⅛ tsp black pepper
1 tbsp olive oil
½ small red bell pepper, diced
¼ cup red onion, diced
¼ cup baby spinach, chopped
½ cup shredded cheddar cheese
¼ tsp smoked paprika (optional)
1 tbsp chopped fresh parsley (optional)
1 tbsp sesame seeds (optional, for topping)
Instructions
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a skillet, heat olive oil over medium heat. Sauté red bell pepper and onion for 2–3 minutes until softened.
Stir in spinach and cook for 1 more minute. Remove from heat.
In a bowl, whisk eggs, milk, salt, and pepper. Add to skillet and scramble gently until just set.
Remove from heat and stir in cheddar cheese, smoked paprika, and parsley if using.
On a lightly floured surface, unroll puff pastry and spread egg mixture evenly over it, leaving a 1-inch border.
Roll the pastry into a log (long edge), then slice into 6–8 rolls.
Place rolls on the prepared baking sheet. Sprinkle sesame seeds on top if desired.
Bake for 20–25 minutes until puffed and golden brown.
Let cool slightly before serving—best enjoyed warm.
Notes
Add bacon, ham, or sausage for extra protein.
Try other cheeses like mozzarella, Swiss, or pepper jack.
Use crescent or phyllo dough as alternatives to puff pastry.
Freeze baked rolls for later; reheat in oven or air fryer.
Avoid microwaving to maintain flaky texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Brunch
- Method: Baked
- Cuisine: American
