Breakfast Pockets

Puff pastry filled with Salami, egg and cheese, topped with creamy avocado make an easy delicious all-in-one breakfast meal.


  1. Preheat your oven to 180°C. Spray your muffin pan with cooking spray.
  2. Cut the puff pastry into 12 squares and place each square into each muffin cup.
  3. In a small bowl, whisk the eggs and season with salt and pepper.
  4. Divide the salami, onions, tomatoes, and peppers evenly into the puff pastry cups, along with half of the cheese.
  5. If you prefer scrambled eggs (easier), beat 10 eggs until they are fluffy, season well with salt pepper and some dried herbs, and divide evenly between the cups. Then top with the remaining cheese.
  6. Or Carefully crack an egg into each cup, remember to season the eggs.
  7. Bake for 12-15 minutes, until the egg is set and the puff pastry is golden.
  8. Serve topped with our avocado slices.


  • 500g  Puff Pastry, thawed

  • 1/4 cup Salami, sliced

  • ¼ cup Chopped Tomato, Onion and Green Pepper

  • 1/2 cup FoodLand Gouda Cheese, grated

  • 10 – 12 FoodLand Eggs

  • 1 tsp Robertsons Mixed Herbs

  • Salt and Pepper to taste

  • Frozen Avocado Slices

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