Turnovers with bacon, egg and cheese

Votes: 1

How to Make - Bacon, Egg, and Cheese Turnovers

Time: 1 hour.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 347, total fat 29 G., saturated fats 14 G., proteins 14 G., carbohydrates 6 G., fiber 0 G., cholesterol 219 mg, sodium 482 mg, sugar 3 G.

These puff pastries are filled with scrambled eggs, bacon, and cream cheese with green onions, topped with a delicious topping of poppy seeds, sesame seeds, dried onions, and garlic. They're perfect for breakfast, but they're also a hit for lunch or dinner!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Turnovers

4 strips of bacon
5 large eggs
2 tbsp chopped chives
110 gr. grated whole milk mozzarella
1 tbsp unsalted butter
A few drops of hot sauce, such as Tabasco
1 sheet frozen puff pastry, thawed in the refrigerator overnight
170g cream cheese with green onions, room temperature (or 170g regular cream cheese mixed with 2 finely chopped green onions)
Bagel toppings
Ketchup

Bagel toppings

1 teaspoon sesame seeds
3/4 teaspoon poppy seeds
0.5 tsp dried crushed garlic
0.5 tsp dried chopped onion
1/4 teaspoon coarse salt
Mix all ingredients

Ingredient Substitution Suggestions

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Recipes with similar ingredients: puff pastry, cream cheese, mozzarella cheese, bacon, sesame, poppy, dried onions

Cooking the dish according to the recipe:

Preheat oven to 190°C. Line a baking sheet with parchment paper.
Place a large skillet over medium heat. Add the bacon and cook, turning once, until crisp, about 7 minutes. Transfer to a paper towel-lined plate to cool, then coarsely chop. Set aside.

In a medium bowl, beat 4 eggs together until smooth, then fold in green onions and mozzarella.
In a large skillet, melt the butter over medium heat. Pour the egg mixture into the hot skillet and cook until set on the bottom.
Using a spatula, gently push the set egg toward the sides of the pan, allowing the liquid egg to drain to the bottom. Repeat this process 1-2 more times until most of the egg has set, then transfer to a bowl. The eggs should still be fairly moist, as they will continue to set in the oven. Season with salt, pepper, and a few drops of hot sauce.
On a work surface, roll out the puff pastry into a 25 x 37 cm rectangle. Cut into six 12 cm squares. Top each square with a dollop of cream cheese and chives, then a little bacon, and finally a dollop of omelet, spreading it evenly and leaving a 2 cm border around the edges.
Beat the remaining egg in a small bowl with 1 tablespoon of water. Brush the edges of the puff pastry squares with the beaten egg and fold them in half to form rectangles. Pinch the edges to seal. Transfer to the prepared baking sheet, spacing them 2.5 cm apart.
Brush the top of the dough with egg wash and sprinkle with bagel mix. Bake until golden brown. Check for doneness after 30 minutes. Let cool slightly and serve with ketchup. Leftover turnovers can be refrigerated. Reheat in a toaster before serving.

Categories:

recipe / Calorie content of prepared meals / Breakfast / Bakery / Savory pies and buns / Food Network - recipes / European cuisine

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