Good Ranchers Breakfast Piggies

For the Pastry:

1 ¼ cups All-Purpose Flour

½ tsp Salt

1 tsp Sugar

1 stick Butter, shredded or cut into small cubes

4-6 tbsp of Ice Water

 

For the filling:

12 Good Ranchers’ Breakfast Sausages

6 Eggs (to scramble)

1 tbsp butter

¼ cup Cottage Cheese

1 Egg (for egg wash)

1 tbsp Everything But The Bagel seasoning (optional)

 

 

Instructions:

1. In a large bowl, whisk together the flour, salt, and sugar.

 

2. Add the cold shredded butter and cut into the flower mixture with a pastry cutter, fork, or your fingers until the mixture looks like crumbs with pea sized chunks of butter.

 

3. Gradually add the ice water, 1 tablespoon at a time, mixing just until the dough holds together when you press it.  Be careful not to overwork the dough.

 

4. Flatten the dough into a disk, wrap in plastic wrap, and set to chill in the refrigerator for at least 30 minutes.

 

5. While dough is chilling, mix the eggs and cottage cheese in a large bowl with a fork. 

 

6. Heat a skillet on medium, melt 1 tablespoon of butter in the bottom of the pan, add the egg mixture, and stir with a spatula until the eggs are cooked but still very soft. Salt and pepper to taste. Place on a plate to use in the sausage wraps.

 

7. Preheat the oven to 400 degrees.  Line a large baking sheet with parchment paper. On a lightly floured surface, roll the dough into a rectangle about 1/8 in thick.  Cut into 12 long, narrow triangles. Place a small spoonful of scrambled eggs and one sausage on the wide end of the dough piece and roll it up.  Place the wraps on the parchment lined baking sheet.

 

8. Beat an egg and lightly brush the tops of the pastry with the egg for a golden finish.  Optional: sprinkle a little Everything But the Bagel seasoning on the top of each pastry wrap.

 

9. Bake for 15-20 minutes or until the pastry is golden brown.