RO*TEL Across America Recipe Contest - Savory Breakfast Pastry

Savory Breakfast Pastry

by Mags from IN

Savory breakfast pastry filled with Canadian bacon, eggs, cheeses and a variety of veggies.

AVERAGE RATING

Category

Breakfast/Brunch

Prep Time

1 hour and 15 minutes

Servings

6

Recipe Ingredients

6 eggs, divided
1/4 cup reduced-fat mayonnaise
dash or two of Tabasco sauce
1 TBSP olive oil
3 ounces Canadian bacon, diced
1/2 cup diced onion
1/2 cup diced red pepper
salt and pepper
1 clove garlic, minced
2 cups fresh baby spinach
1/2 cup of canned Ro-tel tomatoes and chilies, drained well (about 1/2 can)
2 ounces reduced-fat cream cheese
1/2 cup shredded cheese (I used a Mexican blend)
1 sheet puff pastry dough, thawed
poppy and sesame seeds, optional

Directions

In a medium bowl whisk together 5 eggs, mayonnaise and Tabasco sauce until smooth. Set aside.
In a large non-stick skillet heat olive oil over medium heat. Add diced Canadian bacon and fry until crisp. Drain from pan with slotted spoon to a paper towel.

To the same skillet, add the onion and red pepper. Season with salt and pepper and saute until onions are translucent, 5-6 minutes. Add the garlic and spinach and continue to saute until spinach is wilted.

Pour eggs over sauteed vegetables and cook until set, but not dry, stirring occasionally. Remove from heat and stir in Ro-tel tomatoes, cream cheese, shredded cheese and reserved Canadian bacon. Place mixture in a bowl and chill for 30 minutes.

Preheat oven to 400 degrees. Line a baking sheet with a silpat or parchment paper. (I flipped over a baking sheet and used my silpat.) In a small bowl, whisk remaining egg with a tsp of water until frothy.

Roll puff pastry into a 12 X 10 inch rectangle. Spoon egg mixture down center of pastry, leaving a one inch margin on top and bottom and three inch borders on each side.