Bacon and Egg Breakfast Pockets

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Delicious Bacon and Egg Breakfast Pockets made with puff pastry! This is a quick breakfast recipe that can also be frozen! A frozen pocket that goes into the microwave to magically turn into a flaky pastry with oozing cheese, scrambled eggs, and bacon in less than a few minutes.

Bacon and Egg Breakfast Pockets Made with Puff Pastry Dough. These Breakfast Pockets are great to make ahead and can be frozen. Kids love them! A complete breakfast inside a tidy pocket of dough. DELICIOUS!

Bacon and Egg Breakfast Pockets

These insanely convenient breakfast pockets are stuffed with bacon, gooey melted cheese, and scrambled eggs. A complete breakfast inside a tidy pocket of puff pastry dough. I like to make a double batch and freeze the extras. They are a great fast breakfast when heated in the microwave in the morning.

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Bacon and Egg Breakfast Pockets Made with Puff Pastry Dough. These Breakfast Pockets are great to make ahead and can be frozen. Kids love them! A complete breakfast inside a tidy pocket of dough. DELICIOUS!

Simply pop it in the microwave whenever you have a craving for a pastry filled with ooey-gooey cheese, bacon, and eggs. Kids love them and they are great to have on hand for busy school mornings. You can find puff pastry in both the refrigerated and frozen form. Usually, the refrigerated puff pastry is located near the crescent rolls and the frozen puff pastry can be found near the frozen pie crusts.

Ingredients:

  1. Puff pastry sheets
  2. Shredded cheese
  3. Chopped bacon
  4. Eggs (we season our eggs with salt & pepper, but that is optional)
  5. Egg wash: 1 egg whisked with a splash of water

Optional Ingredients

Try with sautéed mushrooms and spicy chopped sausage, salsa, or scrambled egg whites with spinach, tomatoes, and goat cheese. It is impossible to go wrong here, especially when you use ingredients you love!

Instructions:

Cut puff pastry sheets in squares approximately 4″ x 5″ or 5″ x 5″. Place the puff pastry squares on parchment paper on a baking sheet. Evenly distribute the eggs, bacon, and cheese onto each puff pastry square.

Recipe Tip

Don’t make them too full or they will be hard to seal shut and the ingredients will spill out while baking.

If you ever heated a tray of pizza pockets for an after-school snack as a kid, listen up. Breakfast pockets take just a little more time to make, but are even more satisfying because you get to pick the fillings. Pick up a package of pre-made puff pastry dough dough, and slice it into 6 squares. Then, fill the dough with eggs, cheese, and meat if you like, bake the pockets, and breakfast is served. Better yet, you could make a double batch of breakfast pockets on Sunday, freeze the second batch (and leftovers if you have any) reheat before school, and work for the next couple of days.

Fold the puff pastry square in half in the shape of a triangle, pressing the sides together, then sealing the sides together with a fork (as pictured).

Another Tip

Another little tip I have is to pay attention to the temperature of your kitchen. The weather is cooler in the winter but if you make them when it is hot, the pastry dough will be harder to work with so you’ll want to keep it in the refrigerator as needed. If the dough is too warm it becomes too sticky and challenging to work with. As long as it is cool or kept in the refrigerator, the dough is much easier to work with.

Just before your bacon and egg breakfast pockets go into the oven, use a pastry or basting brush and paint them with a light, even coat of egg wash. Don’t use too much egg wash! Just a little will do:) Find the recipe for making an egg wash in the recipe at the bottom of this post. It involves only 2 ingredients: an egg and water.

Bacon and Egg Breakfast Pockets Made with Puff Pastry Dough. These Breakfast Pockets are great to make ahead and can be frozen. Kids love them! A complete breakfast inside a tidy pocket of dough. DELICIOUS!
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Bacon and Egg Breakfast Pockets Made with Puff Pastry Dough. These Breakfast Pockets are great to make ahead and can be frozen. Kids love them! A complete breakfast inside a tidy pocket of dough. DELICIOUS!

More Breakfast Recipes

Bacon and Egg Breakfast Pockets

Bacon and Egg Breakfast Pockets

These Breakfast Pockets are great to make ahead and can be frozen. Kids love them! A complete breakfast inside a tidy pocket of dough. DELICIOUS!

Equipment

  • Parchment paper
  • Baking sheet
  • Basting brush
  • Whisk
  • Small mixing bowl

Ingredients 

For the Pastry

  • Refrigerated puff pastry sheets
  • ¾ cup shredded cheese
  • ¾ cup chopped bacon (cooked)
  • 3 eggs (seasoned with salt and pepper, if desired)

For the Egg Wash

  • 1 egg
  • splash of water

Instructions 

  • Preheat oven to 400℉
  • Cut puff pastry sheets in squares approximately 4″ x 5″ or 5″ x 5″
  • Place the puff pastry squares on parchment paper on a baking sheet
  • Evenly distribute the eggs, bacon, and cheese onto each puff pastry square. Don’t make them too full or they will be hard to seal shut and the ingredients will spill out while baking.
  • Fold the puff pastry square in half in the shape of a triangle, pressing the sides together, then sealing the sides together with a fork (as pictured).
  • Make the egg wash by whisking 1 egg with a splash of water
  • Brush the tops and sides with egg wash
  • Bake for about 15 minutes or until golden brown

How to Freeze the Breakfast Pockets

  • Let the pockets cool
  • Put them in an air-tight bag
  • Freeze
  • Reheat in the microwave for about 1 minute and 30 seconds

Additional Info


Kelly Dixon

Welcome to Smart School House! I’m so glad you are here! I’m Kelly Dixon and my website is designed to inspire your creative side. I hope you visit us here often!


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