Breakfast Pockets - Bacon and Egg
User Reviews
5
Breakfast Pockets - Bacon and Egg
Description
This recipe uses store-bought puff pastry sheets cut into rectangles, with scrambled eggs, cooked bacon strips, and shredded mozzarella layered inside before sealing. The pockets are sealed by pressing edges with a fork, punctured on top to release steam during baking, and brushed with beaten egg to achieve a glossy, golden crust. Optional toppings like everything bagel seasoning and sesame seeds add a mild crunch and flavor variety.
Baking at a standard oven heat yields flaky, golden pastry encasing warm savory filling. The combination of soft scrambled eggs, smoky bacon, and melted cheese creates a rich bite. These pockets work well as part of a casual breakfast or brunch spread or as a grab-and-go meal.
No additional notes or special instructions are provided, but the recipe suggests controlled thawing of pastry and layering order for best results.
Ingredients
- 1 puff pastry thawed (two sheet pack, package store bought
- 4 egg
- 8 trips Bacon (cooked, cut into bite sized pieces)
- ½ cup mozzarella cheese (shredded, or cheese of choice)
- 1 egg for egg wash, beaten
Optional Garnish
- everything bagel seasoning
- sesame seeds
- black sesame seeds
Instructions
- Remove puff pastry from the freezer and thaw 5-10 minutes at room temperature.
- Prep: Cook your bacon and cut into bite sized strips (pan fry, bake in the oven, or air fry). Beat the 4 eggs and scramble stove top.
- Roll out the puff pastry and cut into rectangles. Depending on the size of the sheets you should be able to cut 9 rectangles from each sheet of puff pastry. One sheet of 9 rectangles will be used as the bottoms of the pockets and the other 9 pieces will be the tops.
- Place a spoon of scrambled eggs, cooked bacon, and shredded cheese in this order on 9 of the rectangles of puff pastry.
- Top with another piece of puff pastry and line up the edges. Use a fork to seal the edges together all the way around.
- Carefully use a small knife to piece a small hole on top of each pocket in the center to release air while cooking.
- Using a brush or your finger tips, brush the beaten egg over the tops of each pocket.
- Top with optional garnish (sesame seeds, everything bagel seasoning, etc.) if desired.
- OVEN COOKING METHOD Bake in the oven on a parchment paper lined cookie sheet at 350°F for 20-25 minutes, or until golden brown.AIR FRYER COOKING METHODLightly grease Air Fryer Tray/Basket and Air Fryer at 350°F for 10-15 minutes, or until golden brown.
- Serve with dipping sauce of choice or as is and enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 9pockets
Amount Per Serving
Calories 212 kcal
% Daily Value*
| Calories | 212kcal | 11% |
| Carbohydrates | 13g | 4% |
| Protein | 6g | 12% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 97mg | 32% |
| Sodium | 143mg | 6% |
| Potassium | 55mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 174IU | 3% |
| Calcium | 48mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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