Puff pastry breakfast roulade

Puff Pastry Breakfast Roulade

Let me first introduce this Puff Pastry Breakfast Roulade as a wonderful breakfast dish that can very well be prepared ahead.  I know, a breakfast that takes one hour to make is a little much.  But, you won’t regret it. It’s an all-in-one breakfast.  Eggs, breakfast sausages, spinach, roasted red bell peppers – all rolled in a sheet of puff pastry.

The puff pastry needs about 30-40 minutes to brown, hence the 1-hour total preparation and cooking time.  I made this recipe the day before serving it and just reheated it in the morning.  Ten minutes and ready to serve. 

How to make the Puff Pastry Breakfast Roulade:

Preheat oven to 375°F and line baking sheet with parchment paper.

Prepare the filling:

  1.  In a medium bowl, use a fork to whisk together 6 eggs, 1/4 cup of milk and salt to taste (optional, I did not add salt).  Reserve two tablespoons of the whisked egg and milk mixture and set aside in a small bowl, to be used as egg wash on the puff pastry.
  2. Melt 1/2 tablespoon of butter in a medium non-stick skillet over medium high heat.  Reduce heat to medium and pour in the whisked eggs.  Cook egg, stirring occasionally, until the eggs have set and cooked through to scrambled egg.  Transfer to a plate and set aside to cool.
  3. Melt 1/2 tablespoon of butter over medium-high heat in the skillet you used to make the eggs.  Reduce heat to medium and sauté 250-300 grams of fresh spinach leaves.  Add a pinch of salt and stir.  Once the spinach has wilted, stir in 2 tablespoons of cream cheese and the two diced roasted red peppers.  Set aside to cool. prepare roulade filling
     

Prepare the Puff Pastry Roulade:

  1. Gently unroll or unfold the 10″x15″ puff pastry (thawed from frozen) onto a cutting board or another large flat surface – keep the liner underneath the pastry.   Seal any cracks with your fingertips.
  2. Distribute the scrambled egg and the spinach/cream cheese/roasted red pepper mixture evenly over the puff pastry.  Place breakfast sausages in 2 rows near the bottom edge of the longest side of the puff pastry dough.  Holding the edge of the liner underneath the pastry, gently lift the pastry and stretch over the sausages.  Place next line of sausages (about 4 more) and roll over with pastry.  Continue rolling up the pastry dough until fully rolled. discard liner.  roll roulade
  3. Gently transfer the roulade over to the baking sheet.  Use a pastry brush and paint over the top of the pastry with a light coat of the egg wash you set aside.  Sprinkle with poppy seeds or sesame seeds (or both) and place baking sheet in the oven.  Bake puff pastry in 375°F preheated oven until browned, approximately 30-40 minutes.
  4. Cut the roulade into approximately 1.5 inch pieces and serve warm.   bake roulade

Other suggested ingredients:

Try adding these to taste:

  • sliced mushrooms – add salt to taste
  • diced zucchini
  • some sliced onion
  • bacon – full slices, or precut
  • prosciutto – full slices, or precut
  • grated cheese – Mozzarella, Feta, Cheddar

You can add all these ingredients uncooked, they will cook in the oven inside the roulade.

Can I freeze the Puff Pastry Breakfast Roulade?

You can definitely freeze it.  You can also double the ingredients (almost the same prep time) and make, say, two roulades.  Bake, let cool, slice and freeze individual portions.  Then simply reheat in the oven as many slices as you need.  

Try these other breakfast ideas:

Puff pastry breakfast roulade

Puff Pastry Breakfast Roulade

Yield: 10 pieces
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

This is an all-in-one breakfast.  Eggs, breakfast sausages, spinach, roasted red bell peppers - all rolled in a sheet of puff pastry.

Ingredients

  • 6 large eggs
  • 1/4 cup milk
  • 1 tablespoon butter
  • 250-300 grams fresh spinach leaves
  • pinch of salt
  • 2 tablespoons cream cheese
  • 1-2 roasted red peppers, diced
  • 1 frozen puff pastry (thawed) - 10"x15"
  • 12 breakfast sausages (about 350 grams)

Instructions

  1. Preheat oven to 375°F and line a baking sheet with parchment paper

Prepare the filling:

  1. In a medium bowl, use a fork to whisk together 6 eggs, 1/4 cup of milk and salt to taste (optional, I did not add salt).  Reserve two tablespoons of the whisked egg and milk mixture and set aside in a small bowl, to be used as egg wash on the puff pastry.
  2. Melt 1/2 tablespoon of butter in a medium non-stick skillet over medium high heat.  Reduce heat to medium and pour in the whisked eggs.  Cook egg, stirring occasionally, until the eggs have set and cooked through to scrambled egg.  Transfer to a plate and set aside to cool.
  3. Melt 1/2 tablespoon of butter over medium-high heat in the skillet you used to make the scrambled eggs.  Reduce heat to medium and sauté 250-300 grams of fresh spinach leaves.  Add a pinch of salt and stir.  Once the spinach has wilted, stir in 2 tablespoons of cream cheese and the 1 - 2 diced roasted red peppers.  Set aside to cool.  

Prepare the Puff Pastry Roulade:

  1. Gently unroll or unfold the 10"x15" puff pastry (thawed from frozen) onto a cutting board or another large flat surface - keep the liner underneath the pastry.   Seal any cracks with your fingertips.
  2. Distribute the scrambled egg and the spinach/cream cheese/roasted red pepper mixture evenly over the puff pastry.  Place breakfast sausages in 2 rows near the bottom edge of the longest side of the puff pastry dough.  Holding the edge of the liner underneath the pastry, gently lift the pastry and stretch over the sausages.  Place next line of sausages (about 4 more) and roll over with pastry.  Continue rolling up the pastry dough until fully rolled. discard liner.  
  3. Gently transfer the roulade over to the baking sheet.  Use a pastry brush paint over the top of the pastry with a light coat of the egg wash you set aside.  Sprinkle with poppy seeds or sesame seeds (or both) and place baking sheet in the oven.  Bake until the puff pastry has browned, approximately 30-40 minutes.
  4. Cut the roulade into approximately 1.5 inch pieces and serve warm.   

Notes

Try adding these to taste:

  • sliced mushrooms - add salt to taste
  • diced zucchini
  • some sliced onion
  • bacon - full slices, or precut
  • prosciutto - full slices, or precut
  • grated cheese - Mozzarella, Feta, Cheddar

You can add all these ingredients uncooked, they will cook in the oven inside the roulade.

Did you make this recipe?

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