Chicken Sausage Breakfast Wellington
Eggs, cheddar cheese and all-natural chicken sausage are baked inside puff pastry in this beef wellington-inspired brinner recipe.
Eggs, scrambled and cooked
Cheddar Cheese, cut in half
Pure Maple Syrup (optional)
Preheat oven to 400˚F.
Unfold puff pastry on piece of parchment paper. Line sausage patties along long edge of puff pastry at least 1/2-inch from edge of dough. Top sausage with cooked egg. Place cheese slices on top of egg.
Mix egg white with water to create an egg wash. Brush egg wash on three edges of the puff pastry closest to filling.
Carefully fold puff pastry over filling and line up edges of puff pastry. Lightly press along edges, using egg wash to seal dough. Lightly brush remaining egg wash over top of puff pastry.
Bake in preheated oven for 30-35 minutes or until puff pastry is lightly browned.
Using a serrated knife, gently cut 1-inch slices; serve hot or at room temperature with pure maple syrup (optional).
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