Homemade Breakfast Pockets

8
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!

Rating:
★★★★★ 1 vote
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

How to Make Homemade Breakfast Pockets

Step-by-Step

  • 1Preheat oven 375 degrees
  • 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.
  • 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.
  • 4place a piece of parchment paper on a cookie sheet, place the first rectangle on the cookie sheet.
  • 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
  • 6fold the dough in half pulling the dough over the egg & cheese
  • 7using a fork seal the pocket closed.
  • 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.

Printable Recipe Card

About Homemade Breakfast Pockets

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