Breakfast Pockets. Find Deals on Breakfast Pockets in Groceries on Amazon. In a large skillet over medium heat, cook bacon until crispy. Remove from heat and drain slices on paper towels.
Take a second circle of dough and place it on top of the mound of cheese, eggs and bacon.
Bring the edge of the top one down so it touches the bottom and pinch the two together around the edges.
Want to make ahead and freeze?
You can cook Breakfast Pockets using 9 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Breakfast Pockets
- You need 1 of pizza dough (recipe included below).
- Prepare 1/4 lb of breakfast sausage, cooked & crumbled OR.
- You need 1/4 lb of bacon, cooked & crumbled OR.
- It's 1/4 lb of ham, diced.
- You need 8 slice of cheese of choice, I used sharp cheddar.
- You need 6 large of eggs, beatened.
- Prepare 2 tbsp of butter.
- You need 1 of egg wash (1 + splash of water, beaten together).
- It's 2 tsp of sesame seeds.
In a small bowl, combine sausage, cheddar cheese, cream cheese and parsley. Unroll crescent dough and separate into four rectangles; seal perforations. Transfer to a foil-lined baking sheet. In a medium bowl, whisk eggs, water, salt, and pepper.
Breakfast Pockets instructions
- Cut pizza dough into 8 equal pieces. Roll out each piece on a floured surface until it is in a rectangular shape (about 1/4 inch thick). https://cookpad.com/us/recipes/360062-yeast-pizza-dough.
- Melt the butter in a large skillet and cook eggs, about 3 mins depending on how well done you like your eggs. *Remember they will continue to cook in oven.* Stir in your meat choice: this picture has sausage & bacon. Season with salt and pepper to taste. Slightly cool..
- Fold cheese slice in half and place on dough rectangle, top with a scoop of egg mixture..
- Fold over dough leaving a border to fold over again to create a seal. Using a fork; crimp edges to ensure filling does not spill out during cooking..
- Place each pocket seam side down on baking sheet. Brush with egg wash and sprinkle with sesame seeds. Bake at 350°F for 15-20 minutes or until golden brown..
- At this point I cool completely, individually wrap each pocket and freeze for quick and easy breakfasts to go. Obviously they came be eaten right away as well. When reheating from freezer, place in microwave for 1 1/2 to 2 mins..
In a large skillet over medium heat, melt butter. Our Meatless Breakfast Pockets are stuffed with vegan eggs, vegan breakfast sausage, wholesome vegetables, and more. Breakfast Pockets are full of fluffy scrambled eggs, bacon bits, and melted cheese wrapped up and baked in canned crescent roll dough. These Breakfast Pockets are both easy and delicious. Not to mention, they are freezer friendly and make a great breakfast on the go!