Cowboy Breakfast Pastry is a square of puff pastry filled, folded, and baked with pork sausage, vegetables, cheese, and scrambled eggs. It’s a hot breakfast that is easy to put together. I also have a Breakfast Puff Pastry, made with ham, which you might love!
Cowboy Breakfast Pastry
A cowboy breakfast is a breakfast that is filling enough to stay with you all day. With ground pork, onions, bell peppers, eggs, and cheese wrapped up in a puff pastry, this will be your go-to breakfast when you have a long day ahead of you. It is not only delicious, but it will also keep you energized. And, it can be made in an air fryer, too!
Pork Sausage: Look for ground pork sausage (not just ground pork), which has already been seasoned. You could also use my ground pork breakfast sausage.
Vegetables: Add a little bit of diced onion, as well as green and red bell peppers to the mix.
Puff Pastry: Using store-bought puff pastries work perfectly in this recipe, thawed according to package instructions. If you are feeling motivated, you could make the puff pastries from my apple turnovers recipe.
Cheese: I prefer sharp cheddar cheese, but you could certainly use your favorite kind of cheese.
Eggs: This recipe calls for 2 cups of scrambled eggs, which is about 8-10 eggs (depending on size). Scramble the eggs using your favorite method. Or, use my buttermilk scrambled eggs recipe. Grab an extra egg for egg wash, too.
Can I Make This Ahead of Time?
You can get a head start when making these cowboy breakfast pastries. Once the ground pork sausage has been cooked with the onions and bell peppers, it can be stored in the refrigerator for a few days. First, let the sausage mixture cool completely. Then, store it in an airtight container for 3-4 days. You could also get the pastries assembled the night before, cover them, and store them in the refrigerator until the next morning.
Air Fryer Cowboy Breakfast Pastry
If making this breakfast in an air fryer, assemble them just like you were going to bake them. Instead, place a few into the basket of your air fryer. Depending on the size of your air fryer, you may have to work in batches. Air fry the pastries for about 8 minutes at 325°F, or until the cheese has melted and the pastries are golden brown.
How to Store
Leftover pastries can be stored in the refrigerator for up to 3 days. Reheat them in the microwave or oven. The puff pastries will not be as flaky, but the flavors will still be delicious!
Can I Freeze Breakfast Pastries?
Sure! After these have been baked, let them cool completely. Then, place them onto a baking sheet and transfer them to the freezer for about an hour, or until frozen. After they are solid, store them in a freezer-safe container for up to 3 months. They can be reheated in the oven or microwave; however, when reheated, the puff pastries will not be as flaky.
Cowboy Breakfast Pastry
- ½ pound ground pork sausage
- 2 tablespoons yellow onion, diced
- 2 tablespoons green bell pepper, diced
- 2 tablespoons red bell pepper, diced
- 2 sheets frozen puff pastry, thawed according to package directions
- 2 cups scrambled eggs, prepared to your liking (roughly 8-10 eggs, depending on size)
- 1 cup (113 g) sharp cheddar cheese, shredded, divided
- 1 large egg, beaten for egg wash
- salt and pepper, to taste
- Preheat the oven to 400°F. Line 2 large baking sheets with parchment paper. Set aside.
- In a medium skillet over medium heat, cook the sausage, onion, green pepper, and red pepper until the vegetables are tender and the sausage is cooked through. (Pork sausage is fully cooked when it reaches an internal temperature of 160°F.) Remove from heat and set aside. (This will make about 1¼ cups.)
- On a lightly floured surface, lay out each sheet of puff pastry. Roll each sheet into a 10×10-inch square. Cut each pastry sheet into 4 equal squares, about 5×5 inches each, making a total of 8 squares.
- Arrange the puff pastry squares evenly onto the prepared baking sheets.
- Top the middle of each square with ¼ cup of scrambled eggs and about 2½ tablespoons of the sausage mixture.
- Sprinkle about 2 tablespoons of shredded cheese on top of each pastry.
- Fold each of the corners onto the top, forming a smaller square.
- Brush the outside of the pastry squares with the beaten egg.
- Bake for 16-18 minutes, or until golden brown.
Did you make this recipe?
You can tag me at @iamhomesteader.