Description
These Bacon and Egg Breakfast Pockets are the perfect grab-and-go meal for busy mornings! Made with flaky crescent dough (or puff pastry), crispy bacon, scrambled eggs, and melty cheese, they’re a delicious and satisfying way to start your day.
Ingredients
Units
Scale
- 1 can (8 oz) refrigerated crescent roll dough (or puff pastry)
- 6 slices bacon, cooked and crumbled
- 4 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded cheddar cheese (or your favorite cheese)
- 1 tablespoon butter (for scrambling eggs)
- 1 egg (for egg wash, optional)
Instructions
- Preheat oven: Set your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Cook the eggs: In a bowl, whisk together the eggs, milk, salt, and pepper. Heat a skillet over medium heat, add butter, and scramble the eggs until just set. Remove from heat.
- Prepare the dough: Roll out the crescent dough and separate it into rectangles (pinch the seams together if using crescent rolls).
- Fill the pockets: Spoon scrambled eggs onto one side of each dough piece. Top with crumbled bacon and shredded cheese.
- Seal the pockets: Fold the dough over the filling and press the edges together with a fork to seal.
- Egg wash (optional): Beat 1 egg and brush it over the tops of the pockets for a golden crust.
- Bake: Place on the prepared baking sheet and bake for 12-15 minutes, or until golden brown.
- Serve & enjoy: Let cool slightly before serving.
Notes
- Make it ahead! You can prep these the night before and bake in the morning.
- Customize it! Swap bacon for sausage, ham, or even sautéed veggies.
- Freeze for later: Once baked, let them cool, then freeze. Reheat in the oven at 350°F (175°C) for about 10 minutes.