Homemade Breakfast Pockets

Judy Wisniewski


Every Sunday morning we have breakfast together. My daughter is back to school and joined the play, needless to say they have play practice every sunday morning@10AM. I was looking for a breakfast that was easy for her to eat and run out the door. I buy crescent rolls by the case, we love them, I had some left over bacon, came up with this!

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★★★★★ 1 vote
30 Min
15 Min


2 can(s)
refrigerated crescent rolls
1/4 c
cooked bacon
salt and pepper


1Preheat oven 375 degrees

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2add the eggs to a bowl with a quarter cup of water, whisk the eggs add the crumbled cooked bacon, salt & pepper to taste. Scramble the eggs & bacon in a frying pan.

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3while the eggs are cooking open the crescent rolls and break each pack in to 4 rectangles, you will have 8, squeeze the seams together.

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4place a piece of parchment paper on a cookie sheet, place the first rectangle on the cookie sheet.

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5place a 1/2 piece of cheese on half of the rectangle, (I used american cheese, you can use any kind you like) place a spoonful of the scrambled egg & bacon on top of the cheese

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6fold the dough in half pulling the dough over the egg & cheese

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7using a fork seal the pocket closed.

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8bake on the second rack of the oven for 15-18 mins, enjoy a quick breakfast. I added a piece of cheese to the top of a few. This is so easy and versatile you can make them vegetarian, remove the bacon, add some spinach, or add sausage, anything you desire. I have used egg beaters before as well.

About this Recipe

Main Ingredient: Eggs
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy
Hashtags: #eggs, #cheese, #Rolls, #crescent