Enjoy a hearty and flavorful breakfast with this delicious Breakfast Wellington recipe. This dish combines fluffy scrambled eggs, savory sausage, fragrant mushrooms, and gooey melted cheese, all wrapped in buttery puff pastry. Perfectly baked to golden-brown perfection, this breakfast dish is an impressive and satisfying way to start your day. Serve it for a special occasion or as a comforting weekend treat. With its combination of flavors and textures, this Breakfast Wellington is sure to become a favorite among family and friends.
Ingredients
- 1 sheet of frozen puff pastry, thawed
- 8 ounces breakfast sausage
- 1 cup mushrooms, sliced
- 4 eggs, beaten
- 1/2 cup cheddar cheese, shredded
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper, to taste
- 1 tablespoon olive oil
- Flour, for dusting
Directions
- Preheat your oven to 400°F (200°C).
- In a skillet over medium heat, cook the breakfast sausage until browned and cooked through. Remove from the skillet and set aside.
- In the same skillet, add the sliced mushrooms and cook until browned and any liquid has evaporated. Remove from the skillet and set aside.
- In a bowl, whisk together the beaten eggs, cheddar cheese, chopped parsley, salt, and black pepper.
- Heat the olive oil in the skillet over medium heat. Pour in the egg mixture and scramble until cooked to your desired consistency.
- On a lightly floured surface, roll out the puff pastry into a rectangle large enough to enclose the filling.
- Spread the cooked sausage, mushrooms, and scrambled eggs evenly over the puff pastry.
- Carefully roll up the pastry, starting from one of the long sides, to enclose the filling. Pinch the edges to seal.
- Place the Breakfast Wellington on a baking sheet lined with parchment paper. Brush the pastry with beaten egg for a shiny finish, if desired.
- Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and cooked through.
- Allow the Breakfast Wellington to cool slightly before slicing and serving. Enjoy!
