Homemade Breakfast Pockets

Judy Wisniewski

By
@danalex2

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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Comments:

Serves:

6

Prep:

30 Min

Cook:

15 Min

Method:

Bake

Ingredients

2 can(s)
refrigerated crescent rolls
8
eggs
1/4 c
water
cheese
cooked bacon
salt and pepper

Directions Step-By-Step

1
Preheat oven 375 degrees
2
add 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.
3
while the eggs are cooking open the crescent rolls and break each pack in to 4 rectangles, you will have 8, squeeze the seams together.
4
place a piece of parchment paper on a cookie sheet, place the first rectangle on the cookie sheet.
5
place 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
6
fold the dough in half pulling the dough over the egg & cheese
7
using a fork seal the pocket closed.
8
bake 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