Recipe: Egg Bacon and Cheese Breakfast Pockets

Need breakfast on the go? Have trouble getting the family to even eat breakfast?

Forget fast food and drive thrus…. This recipe for Egg Bacon and Cheese Breakfast Pockets is the answer … it’s easy… delicious and best of all… it can be for on the go!

Make the parts ahead.. put it quickly together and pop it in the oven…. works great in a toaster oven too.

What’s really great about this is that you control the ingredients.. you know exactly what’s in them and if you have picky eaters… leave out what you need to.. or add what they want…



TIPS

As I mentioned… make the parts ahead of time…. scramble the eggs and store them in an airtight container in the fridge… just a quick nuke to take the chill off is all that’s needed when you assemble the pockets.

Make the bacon in the oven… if you don’t know how … click the link for really easy instructions… no muss no fuss… and clean-up is a snap… Just a reminder….you do have to use a regular oven for it.. you can’t use a toaster oven to make bacon.

To get the cheese to fit on each dough rectangle, I cut them in half and overlapped the pieces a bit.

I used Butter Flake flavor Crescent Rolls… you can use the regular variety if you like.

This recipe makes 4 breakfast pockets.

Try these yummy breakfast pockets and you’ll be hooked!






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Recipe: Egg Bacon and Cheese Breakfast Pockets

All you need:

1 can Pillsbury Butter Flake Crescent Rolls
4 slices American cheese or any other variety cheese
2 eggs, beaten with a dash of milk
Butter flavor cooking oil spray
4 strips of bacon

All you have to do:

Preheat the oven to 374 degrees F.

Line a baking pan with non-stick foil and set aside.

Spray a small skillet with butter flavored cooking oil spray and heat it over medium high heat.

Cook the scrambled eggs and take them off the heat. Allow to cool a bit.

Make the bacon and drain on paper towels.

Open the can of crescent rolls and unroll the dough on a flat surface.

Cut the dough into 4 rectangles (combining 2 triangles each).. press the diagonal perforation closed.

NOTE: Lay the cheese, bacon and eggs on HALF of the dough. The empty side will be folded on top of the side with the layers.

Lay the cheese on each piece of dough.

Break each piece of bacon into 3 pieces each and lay them on top of the cheese.

Divide the scrambled eggs evenly among the 4 pieces of dough.

Fold the empty side over the side with the eggs, bacon and cheese.

Press the ends closed… I also fold the ends over a bit and pinch them closed.

Bake at 375 degrees F for 13-15 minutes or until golden brown.

Allow to cool for a minute or two and then enjoy!