Beefy, Cheesy Breakfast Pockets Are The Perfect Breakfast On-The-Go

Setting out to reinvent classic breakfasts, celebrated Instagram bro-chef Josh Scherer, aka Mr. Culinary Brodown, set out to class-up the pop tart we all know and love.

Imagine a flaky puff pastry filled to the brim with Ground Beef, onions, mushrooms, eggs and cheese. Then imagine eating this pop tart-esque treat in the car on your morning commute and you’ll have Josh’s incredibly delicious and easy recipe, the Beefy, Cheesy Breakfast Pocket:

Cooking Time: 40 minutes

Ingredients

1 lb. Ground Beef (93% lean or leaner)

1 tbsp oil

½ minced white onion

3/4 cup sliced button mushrooms

1 tsp ground sage

1 tsp smoked paprika

Salt and pepper to taste

4 large eggs

1 box (2 sheets) store-bought puff pastry

1 cup shredded, reduced-fat Monterey Jack cheese

Instructions

– Heat 1 tbsp oil in a large non-stick saucepan on medium-high heat, then add minced onions, mushrooms, and Ground Beef. Sauté for 15 minutes, or until beef and veggies are cooked through then add sage, paprika, salt and pepper.

– Reserve beef and veggie mixture in a bowl and set aside. Whisk together your eggs, season with salt and pepper, then scramble over medium heat in a nonstick pan. Set aside.

– Heat your oven to 400°.

– Roll out the store bought puff pastry on a large cutting board dusted with flour. Cut out 8 separate 4-inch by 6-inch squares of dough.

– Lay down ¼ cup of shredded cheese into 4 dough squares then evenly distribute your scrambled eggs and beef mixture on top. Lay a second sheet of dough on top of each half-formed tart, then use a fork dipped in water to seal all the edges.

– When the tarts are sealed, cut three slits in the top of the dough so steam can escape, then carefully place them on a parchment paper lined baking sheet, and bake for 10-15 minutes or until golden brown.

– Allow the tarts to cool, then wrap in plastic wrap and put in the freezer. Microwave for 60-90 seconds to reheat in the morning.

Recipes created in partnership with Beef. It’s What’s For Dinner. Funded by the Beef Checkoff.