Savoury breakfast danish




Prep Time


Cook Time

Another one of my children’s favourites, these are ideal for an on-the-go breakfast or a picnic brunch when the outdoors is beckoning at the weekend.



For the savoury breakfast danish

  • 4 x 16cm squares flaky pastry
  • ½ cup tomato relish
  • 4 cups chopped baby spinach
  • 8 rashers streaky bacon — halved
  • 4 long chipolata sausages
  • 1 cup grated tasty cheese
  • 2 tomatoes — sliced and drained on paper towels
  • Salt and ground black pepper, to taste
  • 1 egg
  • 1 tablespoon milk
  • 1 tablespoon poppyseeds


For the savoury breakfast danish

  • Preheat the oven to 180°C (160°C fan bake). Line a baking tray with baking paper.
  • Place the pastry squares on a work surface. Place 2 tablespoons of the relish on each pastry square, followed by 1 cup of the spinach, 2 rashers of bacon and 1 sausage.
  • Divide the cheese and tomato slices between the pastry squares and season with salt and pepper.
  • Draw up 2 corners of each pastry square and press together to make a cylinder shape. Transfer to the prepared tray.
  • Whisk the egg and milk and brush over the pastry. Sprinkle with poppyseeds.
  • Bake for 30 minutes or until golden brown.