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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
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.
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.
Here is what we used for classic Bacon and Egg Breakfast Pockets: scrambled eggs, crumbled cooked bacon, and cheddar. Don’t be afraid to get creative here: 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!
An Easy Breakfast Everyone Will Love
If you ever heated up 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, 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) and reheat before school and work for the next couple days.
Kids are great at helping make Breakfast pockets with puff pastry. Fold the squares over in half then use a fork to seal the sides. So easy, kids can do it! One little tip I have is to pay attention to the temperature of your kitchen. Obviously, 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.
More Delicious Breakfast Recipes by Smart School House to Make Next:
Bacon and Egg Breakfast Pockets
You Will Need
- Puff pastry sheets
- 3/4 cup of shredded cheese
- 3/4 cups of chopped bacon
- 3 eggs (we season our eggs with salt & pepper, but that is optional)
- Egg wash: 1 egg whisked with a splash of water
Other supplies needed:
- Parchment paper
- Baking sheet
- Basting brush
- Preheat oven to 400º
- 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).
- Brush the tops and sides with egg wash
- Bake for about 15 minutes or until golden brown
How to Freeze Breakfast Pockets:
- Let the pockets cool
- Put them in an air tight bag
- Reheat in the microwave for about 1 minute and 30 seconds