- ½ of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
- ¼ cup sour cream
- ¼ cup finely shredded sharp Cheddar cheese
- 1 cup shredded peeled russet potato
- Ground black pepper
- 4 pork sausage links (about 4 ounces), cooked and cut into ½-inch pieces
- 4 eggs
- 2 green onions, thinly sliced (about ¼ cup)
- Heat the oven to 400°F.
- Unfold the pastry sheet onto a baking sheet. Using a sharp knife, score a 1 ½-inch border around the edge of the pastry sheet. Prick the center of the pastry sheet thoroughly with a fork.
- Stir the sour cream, cheese and potato in a medium bowl. Spread the potato mixture on the pastry sheet to the border. Season with the black pepper.
- Bake for 15 minutes.
- Arrange the sausage on the pastry. Carefully crack 1 egg into each corner on the potato mixture.
- Bake for 10 minutes or until the eggs are softly set. Sprinkle with the onions and additional cheese, if desired.
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