Beefy, Cheesy Breakfast Pockets Are The Perfect Breakfast On-The-Go

Setting out to reinvent classic breakfasts, celebrated Instagram bro-chef Josh Scherer, aka Mr. Culinary Brodown, set out to class-up the pop tart we all know and love.

Imagine a flaky puff pastry filled to the brim with Ground Beef, onions, mushrooms, eggs and cheese. Then imagine eating this pop tart-esque treat in the car on your morning commute and you’ll have Josh’s incredibly delicious and easy recipe, the Beefy, Cheesy Breakfast Pocket:


Cooking Time: 40 minutes


1 lb. Ground Beef (93% lean or leaner)

1 tbsp oil

½ minced white onion

3/4 cup sliced button mushrooms

1 tsp ground sage

1 tsp smoked paprika

Salt and pepper to taste

4 large eggs

1 box (2 sheets) store-bought puff pastry

1 cup shredded, reduced-fat Monterey Jack cheese


– Heat 1 tbsp oil in a large non-stick saucepan on medium-high heat, then add minced onions, mushrooms, and Ground Beef. Sauté for 15 minutes, or until beef and veggies are cooked through then add sage, paprika, salt and pepper.

– Reserve beef and veggie mixture in a bowl and set aside. Whisk together your eggs, season with salt and pepper, then scramble over medium heat in a nonstick pan. Set aside.

– Heat your oven to 400°.

– Roll out the store bought puff pastry on a large cutting board dusted with flour. Cut out 8 separate 4-inch by 6-inch squares of dough.

– Lay down ¼ cup of shredded cheese into 4 dough squares then evenly distribute your scrambled eggs and beef mixture on top. Lay a second sheet of dough on top of each half-formed tart, then use a fork dipped in water to seal all the edges.

– When the tarts are sealed, cut three slits in the top of the dough so steam can escape, then carefully place them on a parchment paper lined baking sheet, and bake for 10-15 minutes or until golden brown.

– Allow the tarts to cool, then wrap in plastic wrap and put in the freezer. Microwave for 60-90 seconds to reheat in the morning.

Recipes created in partnership with Beef. It’s What’s For Dinner. Funded by the Beef Checkoff. 


How to Make Turkey Meatball Bites


‘Tis the season for eating, drinking and being all sorts of merry.

Chances are you’ve been invited to everything from ugly sweater parties to Christmas kickbacks. If you’re planning on hosting your own holiday get together or just want to be a gracious guest these Turkey Meatball Bites are the perfect finger food. They’re bite-sized so you can mack on one without spilling your spiked eggnog, which means no holiday party fouls. Made with ground turkey wrapped in puff pastry then topped with traditional Christmas colors thanks to some pesto and sweet peppadew peppers these poppable appetizers might just be the hit of the party.


Turkey Meatball Bites

Makes 36 Pieces


  • 1 pound ground turkey
  • 3/4 cup seasoned dry bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1 egg
  • 1 clove garlic, minced
  • 1/3 cup pesto sauce
  • Salt
  • Ground black pepper
  • 4 tablespoons canola oil
  • All-purpose flour
  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
  • 18 Peppadew whole sweet piquanté peppers or pepperoncini, cut in half lengthwise
  • Marinara or traditional-style pasta sauce, heated

How to Make it:

  • Mix the turkey, bread crumbs, cheese, egg, garlic and 3 tablespoons pesto in a large bowl. Season with the salt and black pepper. Shape the turkey mixture into 36 (1-inch) mini meatballs.
  •  Heat 2 tablespoons oil in a 12-inch skillet over medium-high heat. Add half the meatballs and cook for 10 minutes or until well browned on all sides. Remove the meatballs from the skillet. Repeat with the remaining oil and meatballs.
  •  Heat the oven to 400°F.
  • Sprinkle the flour on the work surface. Unfold the pastry sheet on the work surface. Cut the pastry sheet into 3 rectangles along the fold lines. Cut each rectangle crosswise into 12 (3/4-inch) strips, making 36 in all.
  • Top each meatball with 1/4 teaspoon pesto sauce and 1 pepper half, cut-side down. Wrap 1 pastry strip around each and press the seams to seal. Place the pastries, seam-side down, into 36 mini muffin-pan cups.
  • Bake for 15 minutes or until the pastries are golden brown and the meatballs are cooked through. Serve with the remaining pesto sauce and the marinara sauce for dipping.

Cheater Cinnamon Rolls

Partly inspired by an episode of Barefoot Contessa where she made cheater “sticky buns” using puff pastry, baker Wee Eats wanted the same flavors minus the use of sticky buns. In fact, she absolutely “abhors” nuts in her baked goods. Instead, she decided to to fill her puff pastry with cinnamon, letting the cinnamon sugar leak into the bottom of a muffin cup and caramelizing the floor of the roll.

Instead of the soft, sweet chew normally associated with a fresh cinnamon roll, these guys have a slight crunch to them. We got the recipe in all its glory for you, straight from the mouth/fingers of Wee Eats:


Just thaw the pastry dough overnight in the fridge, and assemble 30 minutes before your company arrives.

Puff Pastry Cinnamon Rolls

– 1 sheet puff pastry, thawed
– 2 Tbsp butter, softened or melted
– 1/4 C brown sugar
– 1 tsp cinnamon (more if desired)

1. Preheat oven to 375F. Unfold puff pastry sheet and spread with softened or melted butter.

2. Sprinkle brown sugar over sheet of puff pastry (I just sprinkle enough to cover it evenly, I don’t really measure), then sprinkle with cinnamon, leaving about 1/2 inch along the side farthest from you.

3. Tightly roll pastry from the side closest to you. Press the “clean” edge into the roll to seal. Cut into 6 pieces and place in muffin cups, cut side up.

4. Bake 20 – 30 min @ 375F until golden brown. Cool on wire rack about 10 minutes before eating (just so they don’t burn you as you shovel them into your mouth).

**Your average puff pastry package will come with 2 sheets of pastry dough. Each sheet will give you 6 rolls, so one package will yield 12 rolls.