Bacon Egg And Cheese Breakfast Pockets Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
• STEP 2.In a skillet, cook the bacon until crispy. Remove from the skillet and drain on paper towels.
• STEP 3.In the same skillet, scramble the eggs until cooked through. Season with salt and pepper.
• STEP 4.Roll out the pastry dough and cut it into rectangles. Place a spoonful of scrambled eggs, a few pieces of bacon, and a sprinkle of cheese on one half of each rectangle.
• STEP 5.Fold the other half of the pastry over the filling and press the edges to seal. Use a fork to crimp the edges for a decorative touch.
• STEP 6.Transfer the pockets to the prepared baking sheet and brush the tops with beaten egg for a golden crust.
• STEP 7.Bake for 15-20 minutes, or until the pockets are golden brown and puffed up.
• STEP 8.Allow the pockets to cool slightly before serving. They can be stored in an airtight container in the refrigerator for up to 3 days.
• STEP 9.To reheat, place the pockets in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.

Cooking Tips

• You can customize the filling by adding vegetables like sautéed onions, bell peppers, or spinach.
• Make sure to drain the cooked bacon on paper towels to remove excess grease.
• If you prefer a softer crust, you can brush the pockets with melted butter instead of beaten egg before baking.

Storage and Serving

• These breakfast pockets can be stored in an airtight container in the refrigerator for up to 3 days.
• To serve, you can enjoy them warm or at room temperature.
• They are great for on-the-go breakfasts or as a quick and easy meal any time of the day.