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