Breakfast Puffins

• Meat

  • 3/4 cup Bacon, cooked and crumbled
  • 9 slices Bacon, cooked
  • 9 slices Ham

• Refrigerated

  • 12 Eggs

• Bread & Baked Goods

  • 2 sheets Puff pastry

• Dairy

  • 3/4 cup Colby jack cheese
  • 3/8 cup Milk
  • 4 oz Velveeta cheese

Found on chef-in-training.com

Description

Ingredients

• 2 sheets Puff Pastry, thawed
• 12 eggs, beaten
• ¾ cup cooked and crumbled bacon, more for garnish
• ¼ cup milk
• ¾ cup shredded colby jack cheese
• 9 slices cooked Bacon
• 9 slices ham
• 4 oz Velveeta cheese
• ⅛ cup milk

Directions

• Cut each Puff Pastry sheet into 9 equal squares for a total of 18 squares and align on 2 cookie sheets.
• Cook Puff Pastry squares at 400 degrees F for about 12-15 minutes or until they are golden brown in color. Remove from cookie sheet and let cool for about 10 minutes.
• In a large skillet, combine beaten eggs, crumbled bacon and milk. Cook scrambled eggs. For the last 30 seconds, sprinkle on shredded colby jack cheese and let melt.
• As best as you can, divide eggs into 9 equal portions placing 1/9 of scrambled eggs onto the flat side of one Puff Pastry square. Continue topping each of the 9 egg covered squares with a slice of ham (fold as needed) and 1 slice of bacon broken into halves. Place the flat side of a second Puff Pastry on top of each puffin.
• To make cheese sauce, combine Velveeta and milk in a small microwave size bowl and heat in 20 second intervals, stirring at each interval until melted smoothly together.
• Top each puffin with some drizzled cheese sauce and some additional crumbled bacon.