Description
Whimsical, flaky, and filled with cheesy goodness—this adorable Easter Bunny Brunch Pocket is a fun, tasty vegetarian holiday treat!
Ingredients
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1 sheet puff pastry, thawed
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2 eggs
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¼ cup shredded cheddar cheese
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2 tablespoons sautéed spinach (or finely chopped cooked broccoli)
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1 tablespoon chopped chives or green onions
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Salt and pepper to taste
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1 tablespoon milk (for egg wash)
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Optional: ketchup or hot sauce for serving
Instructions
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Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
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Scramble one egg in a skillet over medium heat until just set. Remove from heat.
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Mix the scrambled egg with cheddar, spinach, chives, salt, and pepper.
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Roll out puff pastry and cut into rectangles or bunny shapes.
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Add filling to half of each piece, leaving a ½-inch border.
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Fold over, seal edges with a fork.
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Whisk second egg with milk, brush tops for golden finish.
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Bake for 15–18 minutes until puffed and golden brown.
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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
