Description
A delightful fall brunch recipe featuring puff pastry pockets filled with bacon, eggs, collard greens, and a side of roasted sweet potatoes and cinnamon oatmeal.
Ingredients
- Puff pastry
- Cinnamon
- Bacon
- Eggs
- Potatoes
- Collard greens
- Garlic cloves
- Cayenne pepper
- Cashew butter
- Squash
- Sweet potatoes
- Apples
- Oatmeal
Instructions
- Preheat your oven according to your puff pastry instructions.
- Cook the bacon over medium heat until crispy, remove from pan and set aside, saving drippings.
- Add diced potatoes to the pan and sauté until golden and tender.
- Stir in chopped collard greens and minced garlic, cooking until the greens are wilted and fragrant.
- In a bowl, whisk together eggs with a pinch of salt, pepper, and cayenne.
- Fold in the cooked bacon, sautéed potatoes, and collard greens into the egg mixture.
- Roll out the puff pastry, cut it into squares, add a spoonful of the egg mixture and fold to seal.
- Brush pastries with a beaten egg and bake until golden brown.
- Roast sweet potatoes in the oven until tender.
- Cook oatmeal with chopped apples and cinnamon until desired consistency is reached.
- Serve warm, garnished with cinnamon and cashew butter, alongside roasted sweet potatoes and oatmeal.
Notes
Prep in advance by chopping veggies and precooking bacon to save time on brunch day.