Breakfast Pockets
Easy and delicious handheld pockets filled with eggs, cheese, and your choice of breakfast ingredients, perfect for busy mornings.
Ingredients
Dough and Filling
- 6 pieces biscuits or crescent dough portions Store bought is totally fine.
- 6 large eggs
- 1 to 1.5 cups shredded cheese Use cheddar, mozzarella, pepper jack, or your preferred cheese.
- 1 cup cooked breakfast meat Options include sausage, bacon, or ham (optional).
- 1 cup veggies Bell peppers, onions, spinach, mushrooms, or leftover roasted veggies.
- 1 tablespoon butter or oil For cooking the filling.
- to taste salt and pepper
- to taste garlic powder, hot sauce, or salsa Optional extras.
Instructions
Preparation
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a skillet, heat the butter or oil and cook the veggies until soft. If using, add the cooked breakfast meat.
- Pour in the beaten eggs, season with salt and pepper, and scramble until just set.
- Flatten each biscuit or dough portion into a circle about 5 to 6 inches wide.
- Spoon a small pile of the egg mixture into the center of each dough circle and sprinkle with cheese.
- Fold the dough over the filling like a turnover and pinch the edges to seal, using a fork for extra security.
Baking
- Place the filled pockets on the prepared baking sheet and bake for 12 to 16 minutes until golden brown.
- Let cool for a few minutes before serving.
Storage
- Wrap cooled pockets in foil or parchment and store in a freezer bag. They can be frozen for about 2 months.
- Reheat in the oven or air fryer for best results.
Notes
Avoid overfilling the pockets to prevent leaking. Customize the fillings as desired, and consider variations like veggie-only or southwest-style. Ensure that any added veggies are cooked beforehand to avoid sogginess.