Bacon and Scrambled Egg Puff Pastry Rolls

7 ounces (200 grams) puff pastry
1/4 cup (35 grams) flour
8-10 bacon slices
4 eggs
1 teaspoon vegetable oil
Fresh thyme
3.5 ounces (100 grams) low moisture mozzarella
1 tablespoon milk
1 ounce (30 grams) grated parmesan

Preheat the oven to 380 degrees F/190 degrees C.
Flour your countertop and place the puff pastry on it
Roll it out into a thin sheet, using a rolling pin.
Place the bacon slices on the puff pastry sheet, side by side.
Cut off the puff pastry edges.
Put a skillet on the stove, on low heat. Add 1/2 teaspoon of vegetable oil and then add 3 eggs. Stir slowly using a wooden spoon or spatula, bringing in all the mixture from the edges of the pan. Your eggs are ready when they look silky and slightly runny.
Remove them from the skillet and spread the scrambled eggs over the puff pastry sheet.
Sprinkle some thyme, then add a layer of shredded mozzarella.
Roll the sheet from one edge to another, then cut the roll into 6 slices.
Grease a 6-cup muffin tray with some vegetable oil.
Place each roll into one muffin cup.
Make some egg wash by whisking the remaining egg with the milk.
Spread egg wash on the roll.
Bake for 30 minutes.
Before serving, sprinkle parmesan on the rolls.

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