Homemade Breakfast Pastries
Ingredients:
- 1 bottle of Just Egg
- Vegan breakfast Sausage (I used Hilary's)
- Fresh or frozen spinach
- 1 box of dairy free pie crust or puff pastry
- Salt (to taste)
- Pepper (to taste)
- 2 tsp of black/egg salt
- Olive oil
- Optional: Dairy-free cheese
Instructions:
- Preheat oven to 375 degrees F
- In a skillet, cook of the Just Egg according to bottle directions. When finished, sprinkle black salt on top for an "eggy" flavor and set aside in a bowl. Leave 2 tbsp of Just Egg for later use
- Clean out the skillet you just used and and drizzle with olive oil
- Next sautee the spinach over low-medium heat until no longer frozen or if using fresh spinach until cooked down. Sprinkle salt and pepper to taste
- Remove spinach from skillet and set aside in a bowl
- Add 4 vegan breakfast sauage patties to the skillet with oil and cook until browned and crispy. Season with additional seasonings if needed
- Remox pie crust from box and flatten using a rolling pin
- Slice pie crust circle in half. On one side, and add a layer of spinach, egg, vegan sauage, and dairy free cheese (optional). Fold pie crust over and pinch the edges to seal. Use a fork to crimp the edges similar to my photo. Repeat until all ingredients have been used
- In a small bowl, combine remaining 2 tbsp of Just Egg and 2 tbsp of water
- Brush each pastry with the "egg" and water mixture focusing on the edges
- Spray a baking sheet with oil and lay each breakfast pastry on baking sheet
- Bake for 25-30 minutes or until brown
- Let cool and enjoy
Recipe creates 5-6 pastries
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