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Recipe: Breakfast Pockets – The Denver


Breakfast Pockets are a great way to get breakfast on the go…. and know what you filled them with… nothing artificial … and you can customize the filling for picky eaters…

I posted another Breakfast Pocket recently… Egg Bacon and Cheese… and decided to stuff them with other breakfast foods… so here you have The Denver.

The Denver is named after the Denver Omelet… it includes… chopped bell peppers, green onion, diced ham and of course... eggs... I also included diced potatoes… truly a hearty breakfast wrapped in flaky crust…

Now the best part… it’s not only easy… you use Pillsbury Crescent Rolls…. AND you can also make the filling ahead, even the night before and store it in the fridge…. all you have to do is just nuke it quickly in the microwave to take the chill off… just assemble it in the morning and pop it in the oven while everyone gets ready to start their day… it’s done when they are… just perfect!

TIPS

Make as much or as little of the filling that you need. I make a big batch and serve the scrambled eggs with all the fixin’s … and have leftovers for these delicious pockets another day.

Quantities have been left off… you can use as much or as little of any or all of the suggested ingredients. I usually use… 6 eggs, 1 cup diced bell peppers (yellow, green, red …all or any combination), 2 green onions chopped, 1 cup diced ham… and if using potatoes… 1-2 large potatoes, peeled and diced.

I sprinkle shredded cheese over the filling … cheddar, Colby Jack or any other cheese you prefer will be fine.

Use both the green and white parts of the onion.

I used the Butter Flake variety of Pillsbury Crescent Rolls.

Figure 4 pockets per can of Crescent Rolls… you need about 2- 2 ½ tablespoons of filling per pocket. One pocket per person… or big eaters may want 2.

For larger pockets … use Pillsbury’s Larger Crescent Rolls.

These will be a perfect treat to surprise that family on a weekday morning!






Recipe: Breakfast Pockets – The Denver

All you need:

Eggs
Dash of milk
Green pepper, diced
Red pepper, diced
Yellow pepper, diced
Green onions, chopped
Ham, diced
Potato, peeled and diced
Butter or margarine
Shredded cheese
Pillsbury Crescent Rolls

All you have to do:

In a large skillet, melt the butter or margarine.

Add the potatoes and cook for about 5-7 minutes over medium high heat until they begin to soften and brown slightly.

Add the peppers, onions and ham and cook for about 5 minutes until the peppers begin to soften, stir frequently.

In a medium bowl, beat the eggs with the milk.

Add the eggs to the skillet and scramble as you normally would make scrambled eggs.

Filling can be put in a container and stored in the fridge at this point for later use if desired.

If using immediately, let the filling cool a bit.

Preheat the oven to 375 degrees F.

Cover a baking sheet with non-stick foil for best results.

Unroll the Crescent Rolls and divide into 4 rectangles. Press the seams closed.

Place filling in the center of half of the rectangle, leaving a small border around the edge.

Sprinkle some shredded cheese over the filling.

Flip the half of the dough over the filling and press the edges closed.

Place on the prepared baking sheet.

Bake for 13-15 minutes or until golden brown.

Allow to cool enough to handle and then serve.

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