Go Back

Viral breakfast crunchwrap: blueberry sausage & goat cheese

Print Recipe
Servings 6 people

Ingredients

  • 1 Puff pastry sheet
  • 2 Eggs + more for egg wash
  • 3 tbsp Blueberry goat cheese This one is a vanilla blueberry from Trader Joes
  • 3 Hashbrowns
  • 1/3 cup Ground sausage This is blueberry
  • 2 tbsp Butter
  • Sea salt
  • Pepper

Instructions

  • Preheat oven to 375. Add 1 tbsp butter to a skillet and then add ground sausage. Cook for a few minutes until sausage is crispy and browned. Transfer to a paper towel lined plate.
  • In the same pan, add a few tbsp of butter. Whisk eggs and add to a skillet, moving the pan around so the eggs are in an even layer on the pan. Add the goat cheese to the middle of the eggs. When eggs had started to set, fold in the left and right side to cover the cheese. This will allow it to melt together nicely. 
  • In the same skillet, cook the hash browns a few min per side just to give them a precook before they go into the Crunchwrap. 
  • Roll out a sheet of puff pastry and then cut in half. Add 3 hash browns to one half. Top with the omelette. Cover with the other half of puff pastry. Brush sides with egg wash and using a fork, press the edges of the two halves together. 
  • Brush the outside of the puff pastry with more egg wash and make carefully make slits with a knife over the top off the pastry. Bake for about 18 min or until the pastry is crispy and puffed up. Slice and enjoy! 

Video