We are so excited my parents will be gathered with us around our Christmas tree this year for Christmas. None of us will want to miss a moment of the children's excitement Christmas morning, so I'm planning an easy menu of finger foods for breakfast. I love Panera Bread's baked egg souffles and wanted to find a recipe to approximate the turkey sausage and potato souffle. One of my favorite foodies featured a recipe awhile back for Crescent Bacon and Cheese Tarts, so I adapted Steph's recipe to incorporate the flavors I'm craving this Christmas. I made these Saturday and have enjoyed leftovers this week reheated in the oven for a few minutes at 350 degrees.
Christmas Morning Cups
1 (17.3-ounce) package puff pastry sheets
4 tablespoons sausage, cooked and crumbled
1 cup southern hash brown potatoes, fried until crisp in 2 tablespoons vegetable oil and seasoned to taste with salt and pepper
2 teaspoons red pepper, diced
4 tablespoons shredded cheddar cheese
1 egg
3 tablespoons heavy cream
Preheat the oven to 375 degrees. Thaw puff pastry according to package directions. Spread dough and press perforations to seal. Cut the dough into 8 squares, and press each square into a muffin cup. Equally divide sausage, potatoes, red pepper and cheese among the pastry cups. Beat the egg in a small bowl and whisk in cream. Pour the egg mixture over the other ingredients, and bake at 375 for 15-20 minutes, or until the pastry tips are golden brown and the filling is set. Cool 5 minutes, then ease the Christmas cups from the muffin tin and serve.
