Mushroom & Onion Egg Puff Pastry

This Mushroom & Onion Egg Puff Pastry is a savory breakfast or brunch dish that is sure to impress! The combination of the flaky, buttery puff pastry with the sautéed onion and mushroom is the perfect base for the fluffy scrambled eggs.

1. Preheat the oven to 375°F (190°C).
2. Heat the olive oil in a skillet over medium heat. Add the diced onion and sliced mushroom, and sauté for 5-7 minutes until softened and lightly browned.
3. In a bowl, whisk together the eggs, milk, salt, and pepper until fully combined.
4. Add the egg mixture to the skillet with the onion and mushroom. Use a spatula to gently scramble the eggs and cook for 3-5 minutes or until fully cooked.
5. On a lightly floured surface, roll out the puff pastry sheet to a rectangle shape, about 1/8 inch thick.
6. Cut the puff pastry sheet into 4 equal size squares.
7. Divide the egg mixture equally between the 4 squares, placing the mixture in the center of each square.
8. Bring the corners of each square into the center and press firmly to seal.
9. Transfer the pastries to a baking sheet lined with parchment paper.
10. Bake for 20-25 minutes or until golden and puffed up.
11. Serve immediately!