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Bacon and Egg Breakfast Pockets

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Bacon and Egg Breakfast Pockets are delicious, flaky pastries filled with fluffy scrambled eggs, crispy bacon, and gooey melted cheese. These handheld pockets are perfect for breakfast on-the-go or a cozy weekend brunch.

Ingredients

Scale
  • 1 package (2 sheets) puff pastry, thawed
  • 8 slices bacon, cooked and chopped
  • 4 large eggs
  • 1 cup shredded cheddar cheese
  • 1 egg, beaten (for egg wash)
  • Salt and pepper, to taste

Instructions

  1. Prepare for Baking:
    Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

  2. Cook the Bacon:
    Cook bacon in a skillet over medium heat until crispy. Drain on paper towels and chop into small pieces.

  3. Scramble the Eggs:
    In a bowl, whisk the eggs with a pinch of salt and pepper. Scramble them in a non-stick skillet over medium heat until just set.

  4. Prepare the Puff Pastry:
    Roll out each sheet of puff pastry on a lightly floured surface. Cut each sheet into 6 equal rectangles, giving you 12 total.

  5. Assemble the Pockets:

    • Lay 6 pastry rectangles on the prepared baking sheet.
    • Add a spoonful of scrambled eggs to the center of each piece.
    • Sprinkle with chopped bacon and shredded cheese.
    • Brush the edges of each pastry with the beaten egg.
    • Cover with the remaining 6 pastry rectangles.
    • Use a fork to crimp the edges and seal the pockets.

  6. Bake:
    Brush the tops of the pockets with egg wash. Bake for 20-25 minutes, or until golden brown and puffed.

  7. Serve:
    Let the pockets cool slightly before serving. Enjoy warm!

Notes

  • Make-Ahead Tip: You can assemble the pockets, freeze them before baking, and bake straight from frozen for an easy breakfast.
  • Filling Variations: Add sautéed veggies like spinach, bell peppers, or mushrooms for extra flavor.
  • Cheese Options: Swap cheddar for mozzarella, Swiss, or pepper jack for a twist.

 

Find it online: https://ukfinda.com/bacon-and-egg-breakfast-pockets/