Breakfast Egg Boats Recipe

Try delicious Spinach & Herb seasoned scrambled eggs served on flaky filo dough for a winning breakfast!
  • Ready in: 40 minutes
  • Prep time: 10 minutes
  • Chill/Cook time: 30 minutes
  • By:
  • Servings: Makes 6 servings

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  • 6 large eggs, beaten
  • 1 tablespoon olive oil
  • ½ pound ground breakfast sausage
  • ½ cup shredded Cheddar cheese, divided
  • 2 sheets frozen puff pastry sheets, thawed and ready to use
  • 1½ tablespoons butter, melted

cooking methods

  • Bake


  1. Preheat the oven to 425°F. In small bowl, combine eggs and Spinach & Herb Seasoning; whisk to combine.. Set aside.
  2. In a medium skillet, heat oil over medium-high heat. Add the sausage; cook and crumble until no longer pink, about 5 minutes. Reduce heat to medium.
  3. Add egg mixture to skillet with sausage; stir, slowly and continuously, with a rubber spatula until just set, about 1-2 minutes. Remove from heat and mix in ¼ cup of the cheese. Set aside.
  4. Unfold puff pastry sheets and roll out to 11x14-inch rectangles. Cut each sheet into 6 rectangles. Place on a greased large rimmed baking sheet. Top pastries with egg filling leaving a slight edge.
  5. Brush edges with melted butter and sprinkle with additional Spinach & Herb Seasoning, if desired. Sprinkle tops with remaining ¼ cup cheese. Bake 18-20 minutes or until pastries are golden brown.

Makes 6 servings.

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