Breakfast Puffins

Breakfast Puffins

INGREDIENTS of Breakfast Puffins

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2 sheets Puff Pastry thawed

12 eggs beaten

3/4 cup cooked and crumbled bacon more for garnish

1/4 cup milk

3/4 cup shredded colby jack cheese

9 slices cooked Bacon

9 slices ham

. . SAUCE

4 oz Velveeta cheese

1/8 cup milk

INSTRUCTIONS of Breakfast Puffins

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, cumbered 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.