Recipe Background
Why go out when Southern Brunch Puff makes staying in taste so luxurious? The flakey, buttery puff pastries alone will surely change your mind! Your tastebuds will also enjoy the cheesy filling that's loaded with salty grits, herby pesto, spicy sausage, sweet red peppers, and fluffy eggs. So pour yourself a steaming cup of coffee, stay in your comfy pj's, and indulge in the extravagant yet simple Southern Brunch Puff!
Why go out when Southern Brunch Puff makes staying in taste so luxurious? The flakey, buttery puff pastries alone will surely change your mind! Your tastebuds will also enjoy the cheesy filling that's loaded with salty grits, herby pesto, spicy sausage, sweet red peppers, and fluffy eggs. So pour yourself a steaming cup of coffee, stay in your comfy pj's, and indulge in the extravagant yet simple Southern Brunch Puff!
Ingredients
- 2 cups plus 1 tablespoon water divided
- 1/2 cup quick-cooking grits
- 1 cup cheddar cheese shredded
- 1/4 cup butter cubed
- 2 tablespoons prepared pesto
- 1/2 teaspoon salt divided
- 1/4 teaspoon ground pepper plus more to taste, divided
- 1/2 pound bulk pork sausage
- 1/4 cup sweet red pepper finely chopped
- 7 large eggs divided
- 1 (17.3-ounce) package of frozen puff pastry thawed
Directions
- Preheat the oven to 375 degrees F.
- In a small saucepan, bring 2 cups of water to a boil.
- Slowly stir the grits into the boiling water.
- Reduce the heat to medium-low and cook, covered, stirring occasionally, until the grits are thickened, about 5 minutes.
- Transfer the grits from the heat.
- Stir in the cheese, butter, pesto, 1/4 teaspoon salt, and 1/8 teaspoon pepper until blended.
- In a large skillet, cook the sausage and red peppers over medium heat, breaking up the sausage into crumbles until the sausage is no longer pink and the peppers are tender, for about 4-6 minutes.
- Drain the grease from the skillet.
- In a small bowl, whisk 6 of the eggs and the remaining salt and pepper until blended.
- Pour the egg mixture over the sausage and peppers in the skillet.
- Over medium heat, cook and stir until the eggs are thickened and no liquid eggs remain, for about 5-7 minutes.
- Unfold each of the puff pastry sheets onto a 10x12-inch sheet of parchment paper.
- Spread the grits up to 1/2-inch from the edges of the pastry.
- Spoon the sausage mixture over 1/2 of the grits on each pastry.
- Fold the pastries over the sausage mixture to enclose.
- Press the edges of each pastry with a fork to seal.
- Transfer the pastries on the parchment paper to a baking sheet.
- In a small bowl, whisk the remaining egg and water.
- Brush the egg mixture over the tops of the pastries and sprinkle with extra pepper.
- Bake the pastries until they are golden brown, about 10-15 minutes.
- Let them stand for 10 minutes.
- Cut each pastry into 4 pieces.
- Serve.
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