Bacon, Egg, and Cheese Pastry

Step 1

Heat a large skillet over medium heat. Add the bacon and cook until golden brown and crispy, 6 to 8 minutes. Let the skillet cool slightly, then remove all but 2 tablespoons of the bacon grease.

Step 2

In a medium bowl, whisk together 6 of the eggs, grated parmesan cheese, heavy cream, salt, and pepper.

Step 3

Return the skillet to medium low heat. Add the eggs and let cook in a single layer, about 30 seconds. Stir occasionally, for the next 1 to 2 minutes, to create large curds of scrambled egg. Once the eggs are set, but still look slightly wet (like soft-scrambled eggs), remove from the heat. Immediately transfer to a plate to cool completely.

Step 4

Meanwhile, cut the puff pastry sheets each into 4 squares, about 4 1/2-inches by 4 1/2-inches (8 squares total).

Step 5

Divide the eggs into 8 portions (about 1/4 cup each). Sprinkle about 2 tablespoons of the cheese down the center of one pastry square, lengthwise. Place one portion of eggs in a line on top of the cheese. Place half a piece of bacon on either side of the eggs. Continue to fill the remaining pieces of puff pastry.

Step 6

Brush water all over one of the available edges of the pastry, then wrap the other edge up over the eggs. Roll to create a log shape. Press the seam to seal, overlapping by about 1/2 inch. Repeat with the remaining pastries.

Step 7

To bake immediately: Preheat the oven to 375°F. Place the pastries seam side down on a parchment lined baking sheet, about 2 inches apart. Cut 2 slits, about 1 inch apart in the center of the pastry. Whisk to combine the remaining 1 egg with 1 tablespoon of water in a small bowl. Brush the pastries with egg wash, then sprinkle with everything bagel seasoning. Bake for 25 to 30 minutes, until lightly golden brown all over.

Step 8

To make ahead: Place the pastries seam side down on a parchment lined baking sheet, about 2 inches apart. Cut 2 slits, about 1 inch apart in the center of the pastry. Wrap the baking sheet tightly with plastic wrap and freeze for up to 1 week. When ready to bake, preheat the oven to 375°F. Remove the rolls from the freezer and place on a parchment-lined baking sheet, about 2 inches apart. Let sit at room temperature for 20 minutes. In a small bowl, whisk to combine the remaining 1 egg with 1 tablespoon of water. Brush the pastries with the egg wash, then sprinkle with everything bagel seasoning. Bake for 32 to 37 minutes, until lightly golden. Let rest for 5 minutes on the sheet tray, then serve warm.