Whimsical, flaky, and filled with cheesy goodness—this Easter Bunny Brunch Pocket is a fun and tasty way to celebrate the holiday! Made with golden puff pastry, fluffy scrambled egg, and sautéed spinach, it’s a charming vegetarian twist on a brunch favorite.

Why You’ll Love This Recipe

Festive & Fun – Shaped for Easter but loved year-round.
Vegetarian Friendly – Packed with eggs, cheese, and veggies.
Quick & Easy – Simple ingredients and fast prep.
Make-Ahead Option – Great for preparing ahead for holiday brunches.
Customizable – Fill with your favorite veggies or cheeses.

Ingredients

1 sheet puff pastry, thawed
2 eggs
¼ cup shredded cheddar cheese
2 tablespoons sautéed spinach (or finely chopped cooked broccoli)
1 tablespoon chopped chives or green onions
Salt and pepper to taste
1 tablespoon milk (for egg wash)
Optional: ketchup or hot sauce for serving

Directions

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a skillet, scramble one egg over medium heat until just set. Remove from heat.
In a bowl, mix the scrambled egg with shredded cheddar, sautéed spinach, chives, salt, and pepper.
Roll out the puff pastry on a floured surface and cut into even rectangles (or bunny shapes if using a template).
Spoon the egg filling onto half of each pastry rectangle, leaving a ½-inch border.
Fold over the pastry and press edges with a fork to seal tightly.
Whisk the second egg with the milk and brush over the tops of each pastry for a golden finish.
Bake for 15–18 minutes, or until the pastries are puffed and golden brown.
Let cool slightly and serve warm with your favorite dipping sauce.

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cooking Time: 18 minutes
Total Time: 28 minutes
Calories: 280 kcal per piece

Variations

Cheesy Herb: Add a tablespoon of cream cheese and extra herbs.
Meaty Option: Add chopped cooked bacon or ham to the filling.
Spicy Kick: Mix in a dash of hot sauce or red pepper flakes.
Mini Bites: Use smaller pastry cuts for finger food versions.
Sweet Switch: Try a dessert version with fruit preserves and cream cheese.

Storage/Reheating

Refrigeration: Store in an airtight container for up to 3 days.
Reheating: Reheat in a 350°F oven for 8–10 minutes until warm.
Freezing: Freeze unbaked pastries and bake from frozen, adding 2–3 minutes to the bake time.

FAQs

Can I use store-bought scrambled eggs?

Yes, just make sure they’re not overcooked before mixing.

Do I have to sauté the spinach first?

Yes, to remove excess moisture that could make the pastry soggy.

Can I shape these into bunnies?

Yes! Use a bunny cookie cutter or hand-cut bunny ears from scraps.

Can kids help with this recipe?

Definitely. They’ll enjoy filling and sealing the pockets.

Is the egg wash necessary?

It’s optional but helps achieve a shiny, golden finish.

What other vegetables can I use?

Mushrooms, bell peppers, or kale work great too.

Can I make this dairy-free?

Yes, use dairy-free cheese and plant-based milk for the egg wash.

Do these reheat well?

Yes, use a toaster oven or air fryer for best results.

Can I serve them at room temperature?

They’re best warm, but fine at room temp for a few hours.

What dips go well with these?

Try ketchup, hot sauce, or herbed yogurt dip.

Conclusion

Whimsical Easter Bunny Brunch Pockets are a flaky, cheesy delight perfect for celebrating springtime or Easter morning. They’re simple, delicious, and sure to bring smiles to your brunch table!

Whimsical Easter Bunny Brunch Pocket

Author: Chef Clara
Total Time: 28 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

Whimsical, flaky, and filled with cheesy goodness—this adorable Easter Bunny Brunch Pocket is a fun, tasty vegetarian holiday treat!

Ingredients

Scale

1 sheet puff pastry, thawed
2 eggs
¼ cup shredded cheddar cheese
2 tablespoons sautéed spinach (or finely chopped cooked broccoli)
1 tablespoon chopped chives or green onions
Salt and pepper to taste
1 tablespoon milk (for egg wash)

Optional: ketchup or hot sauce for serving

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Instructions

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
Scramble one egg in a skillet over medium heat until just set. Remove from heat.
Mix the scrambled egg with cheddar, spinach, chives, salt, and pepper.
Roll out puff pastry and cut into rectangles or bunny shapes.
Add filling to half of each piece, leaving a ½-inch border.
Fold over, seal edges with a fork.
Whisk second egg with milk, brush tops for golden finish.
Bake for 15–18 minutes until puffed and golden brown.

Cool slightly, serve warm with dipping sauce.

Notes

For a fun twist, use bunny-shaped cookie cutters.
Can be made ahead and reheated for quick serving.
Swap spinach with finely chopped cooked broccoli for variety.

Prep Time: 10 minutes
Cook Time: 18 minutes
Category: Brunch
Method: Baking
Cuisine: American