2 sheets pre-rolled puff pastry, thawed
1 375-g pkg breakfast sausage
½ cup milk
½ tsp salt
¼ tsp cayenne
3 green onions, sliced
½ cup red pepper, diced
¾ cup cheddar cheese, grated
Preheat oven to 425F. Spray a baking sheet with cooking spray. Lay one sheet of puff pastry on one side of baking sheet and the second on the other side. Sheets will likely overlap in the centre. Gently work the pastry to the edges and up the sides of the baking sheet. Use a fork to prick the centre of the pastry. (To create a pastry border, gently fold each edge in on itself by about ½ in.)
Place in the oven and cook for 14 min. Pastry will puff up in the centre. When it comes out of the oven use the back of a large spoon to press down the pastry so it flattens out.
Cook sausage according to package directions and then cut into ¼ in. pieces. Place sausage evenly over the cooked pastry.
Turn oven down to 350F. Whisk the eggs, milk, salt and cayenne together and pour slowly over the sausage pieces and pastry crust. Scatter the green onions, green pepper, red pepper and cheddar evenly over the egg mixture.
Carefully transfer to the oven and bake for 12 min or until egg mixture is set. Remove and cool for 5 min. Slice and serve.