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