Steak Breakfast Pockets


  • 2 tbsp. oil
  • 2 cups thinly sliced flank steak, chopped to ½ inch pieces
  • 3 tbsp. diced green bell peppers
  • 3 tbsp. diced red bell peppers
  • 3 tbsp. diced yellow bell peppers
  • 1/4 cup cilantro
  • 1/4 cup green onion
  • 1 sheet puff pastry
  • 4 eggs
  • egg wash (1 egg + 1 tablespoons water, well beaten)
  • 1 cup Mexican cheese


  • Heat oven to 400 degrees F. Line a baking sheet with parchment paper. Set aside.
  • In a large skillet, heat oil over high heat. Add meat and bell peppers; stir and cook until meat is no longer red and peppers are tender, 5-7 minutes. Set aside.
  • Cut puff pastry into four equal parts. Place filling in the center of each piece of puff pastry, making sure to leave a quarter inch border all the way around. Fold border toward center.
  • Brush puff pastry border with egg wash. Sprinkle cheese on top.
  • Transfer to oven and bake for 15 to 18 minutes, or until puff pastry is golden brown.
  • Remove from oven.
  • Create a small shallow well in the center of filling.
  • Crack an egg into each well and place back in oven for 4-6 minutes
  • Remove, sprinkle on green onions and cilantro and enjoy!