Becky has spent her entire career cooking and baking, which are also her favorite hobbies outside of work. For her, time spent in the kitchen not only relieves stress, but is lots of fun as well. Becky’s love for baking began as a child, standing on a chair next her mom, adding ingredients and mixing up dough.
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Whether it’s breakfast, brunch, lunch or dinner, having this easy and tasty make-ahead pastry in your refrigerator or freezer simplifies your life.
Whisk 3 eggs, salt and pepper together in bowl.
Melt butter in 10-inch nonstick skillet over medium heat, swirling pan to coat bottom evenly with butter. Pour egg mixture into skillet. Cook over medium heat 2-3 minutes, gently lifting portions with spatula to allow uncooked portions to flow underneath, until eggs are almost set. Remove pan from heat; stir in parsley. Remove eggs to large plate. Cover; refrigerate until cool.
Unfold puff pastry on lightly floured surface. Beat remaining egg with fork in bowl; brush egg over pastry. Refrigerate remaining beaten egg.
Place scrambled eggs onto lower half of pastry, 1/2 inch from edges. Top with spinach leaves, cheese slices and ham slices.
Fold top half of pastry over filling; press down firmly on edges. Crimp edges with fork to seal. Place filled pastry onto ungreased baking sheet. Cover with plastic food wrap; refrigerate 15 minutes.
Heat oven to 400°F.
Brush top of pastry lightly with reserved beaten egg. Bake 25-30 minutes or until golden brown. Cool 5 minutes before cutting and serving.
Dietary Fiber: 1g
didn't have Swiss cheese or ham, made it with bacon and white cheddar also awesome
I made this and froze it for 2 weeks. Just gave it a few extra minutes when I baked it. So nice to have it all made in the morning.
I made this for Christmas brunch. It was easy and everyone loved it. Definitely will be making this one again very soon!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3713
© 2015 Land O'Lakes, Inc.
Today marks a quarter of a century for me on this beautiful planet. Twenty-five years of learning, exploring, and stuffing my face with delicious eats. And I can’t think of a better way to celebrate than to spend a relaxing day in the kitchen.
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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