makes 4 servings
1 package of puff pastry (9x12" sheet)
4 eggs, beaten
1/2 cup mozzarella cheese, shredded
1/8 cup green onions, chopped
1 cup of frozen spinach, thawed and drained
4 slices of bacon, cooked and crumbled
1/4 cup mushrooms, sliced
4 tablespoons milk
1/4 teaspoon black pepper
Thaw and unroll the puff pastry dough on a sheet of foil or parchment paper. Preheat the oven to 350 degrees.
In a skillet, saute the mushrooms until done. Remove and spread on bottom of puff pastry (in the center, leaving the sides clear.) In the same skillet, cook and drain the bacon. Crumble and place on pastry on top of the mushrooms. Sprinkle 1/2 of the cheese on top.
Beat the eggs, milk and salt; add spinach and green onions. Scramble over medium heat until partially set, but not completely firm. Spread the scrambled egg mixture over the other ingredients on the pastry and top with the remaining cheese.
To seal the puff pastry: take a knife and make 1" lateral slices on each side of the plain pastry dough (perpendicular to the ingredients in the middle of the pastry dough.) The slices will make it look like you have a "caterpiller" of ingredients in the middle with 10-12 "legs" coming off the sides. Start at the top and fold in each 1" section as if you were braiding the dough, first left, then right, etc. If this process seems too complicated, simply tuck in the ends and roll the dough as if it were a burrito to seal.
When puff pastry has been completely sealed by criss-crossing the sections, move the foil to a baking sheet and place in the oven for 35 minutes - or until the crust is golden brown.
Let cool for 5 minutes, slice and serve.
courtesy of: Mr. Breakfast