Make your mornings a little less hectic with these overnight breakfast recipes. Prep the night before and enjoy a warm, comforting meal in the morning.
Chicken Corn Pastry
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Perfect for a quick snack or a light meal. Tender chicken and creamy corn are baked inside a flaky puff pastry crust.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
4 ounces cooked chicken, diced
4 ounces creamed corn
1 tablespoon sour cream
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon Worcestershire sauce
1 teaspoon garlic powder
8 ounces frozen puff pastry, thawed
1 egg, beaten
directions
Preheat oven to 400 degrees F.
Combine the chicken, creamed corn, sour cream, salt, pepper, Worcestershire sauce, and garlic powder until well mixed. Set aside.
Roll out the puff pastry until thin and cut out 4 large circles.
Brush the pastry circles with half of the beaten egg. Spoon the chicken mixture into the center of each circle. Fold the pastry in half to cover the chicken. Pinch the edges together to seal.
Brush the pastries with the remaining egg. Place on a baking sheet and bake at 400 degrees F for 25-30 minutes or until golden brown.
Serve the chicken corn pastries hot or cold.
nutrition data
410 calories, 25 grams fat, 32 grams carbohydrates, 15 grams protein per serving.
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