Heat-and-go breakfasts get an upgrade with these 3-ingredient savory puff pastries filled with scrambled eggs and mushrooms. A sheet of store-bought puff pastry makes assembly a snap. These are rich and flavorful on their own, but feel free to top the scrambled eggs with shredded cheese before rolling up the dough.

EatingWell.com, April 2021


Read the full recipe after the video.

Recipe Summary

15 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper.

  • Heat oil in a large nonstick skillet over medium heat. Add mushrooms and cook, stirring frequently, until lightly browned, about 5 minutes. Remove from pan and set aside.

  • Wipe out the skillet and coat it with cooking spray; set over medium-low heat. Add eggs and cook, stirring often, until just set; sprinkle with salt and pepper.

  • Roll puff pastry on a lightly floured surface into a 9-by-11-inch rectangle. Lift the pastry and lay it flat again to keep it from sticking to your work surface. Spread the mushrooms and scrambled eggs evenly over the pastry. Starting at the short end, roll up the pastry jelly-roll-style. Sprinkle with pepper, if desired. Using a serrated knife, cut the log into 8 pieces. Place the pieces 3 inches apart on the prepared baking sheet. Bake until golden brown, 14 to 16 minutes. Top with chives, if desired.

To make ahead

Cool baked rolls completely and refrigerate for up to 4 days. Reheat in the microwave in 30-second increments until steaming.


Parchment paper

Nutrition Facts

2 rolls
482 calories; fat 33g; cholesterol 279mg; sodium 337mg; carbohydrates 30g; dietary fiber 2g; protein 16g; sugars 2g; niacin equivalents 4mg; saturated fat 6g; vitamin a iu 406IU; potassium 323mg.