Spicy Sausage and Egg Cheese Bombs

1. Preheat oven to 350°F

2. Grease pan liberally with cooking oil spray

3. Lay first, room temperature puff pastry dough onto cutting board and roll out slightly to approximately 1/3 larger.

4. Using a 5” diameter cookie cutter cut as many circles as possible out of dough. Reserve residual dough. Place dough rounds into muffin pan pushing dough as far up sides as is possible without breaking the dough. It is not necessary that dough reaches top or that all sides are even. Repeat process with second sheet of dough cutting as many rounds as required for six and line cups. Combine residual dough with residual dough from first sheet and set aside.

5. Separate six egg yolks from whites into two bowls and set egg whites aside.

6. Cook six sausage patties in air fryer according to directions or by your preferred method. Reduce cooking time by 2 minutes as the sausage will continue to cook in oven. Do not overcook. 

7. Add 3 tablespoons shredded cheese to each cup (about 1/2 full when pressed down). Carefully transfer one egg yolk into each cup. Add salt and pepper to taste. Add three slices of peppers being careful not to break yolk and then top each cup gently with a sausage patty.

8. Roll reserved puff-pastry dough into a ball and roll out thin - sufficiently to cut six 3 1/2” rounds with a cookie cutter. Place rounds over top of each cup. Press any overlapping dough down into cup around edges.

9. Add one whole egg to reserved egg whites and beat with a fork. Brush egg over tops of dough liberally.

10. Place pan in oven and cook for 20 minutes turning halfway through. Puff pastry will be crusty and browned. Serve warm with bowls of red and green salsa and refried black beans.