I started incorporating puff pastry in recipes because it's easy and my family loves it. (And looking like I just made homemade dough = win. Shhhh … don't tell!) This layered, flaky dough fancies-up a meal in no time!
It's readily available in the frozen food section of most supermarkets. Unless you plan to use it right away, store it in the freezer. All you have to do is set it in the refrigerator to thaw according to the package directions - easy peasy. It makes great pizza dough or pie crust. You can use it in a muffin tin to make bite-sized deliciousness and it's great for a sweet or savory dish!
While I usually use puff pastry for dinner recipes, I decided to use it for breakfast and make Breakfast Egg Boats! I bought the package with two sheets and thawed them both while I was cooking up the sausage and seasoned egg mixture. After that was cooked, the pastry was ready to roll out. The great thing about the puff pastry is you can make it whatever shape or thickness you want! I rolled each out to measure roughly 11" x 14". Then I cut each sheet into 6 pieces, brushed them with butter and sprinkled each with a little Spinach & Herb Seasoning.
Divide the sausage-egg mixture onto the 12 dough pieces, leaving about a 1-inch margin around the edges. This will let the dough puff up a little, making it boat-like. Sprinkle with the remaining cheese.
Bake 18-20 minutes until the crust is golden. Serve with some fresh fruit and dig in!