These breakfast pockets are made with crescent roll dough and filled with tons of bacon, egg and cheese goodness!
Bacon, Egg and Cheese Breakfast Pockets
Do you love a hearty, filling breakfast? If so, you’re going to really enjoy these Breakfast Pockets. They’re full of savory breakfast flavor and wrapped in buttery crescent roll dough.
They may look complicated, but they’re actually pretty easy to make and taste amazing. One thing that I love about this recipe is how easy it is to customize them to your own tastes. If you want to change up the filling, check out the list of ideas below.
Favorite Filling Ideas for Breakfast Pockets:
I would keep the eggs and cheese as the main filling ingredients, but feel free to mix up the others. Here are a few of my favorite additional filling ideas besides bacon:
- sausage
- ham
- salsa
- bell pepper
- onion
- mushroom
- potatoes
How to Make Breakfast Pockets:
Preheat oven to 400 degrees.
In a large bowl, whisk milk and eggs together and season with salt and pepper to taste.
Scramble eggs over medium low heat in a large greased skillet, stirring constantly. When eggs are cooked through, remove from heat and set aside.
Separate the crescent rolls into eight rectangles, pinching together the seam in the center of each rectangle to seal.
Place eggs on one side of each rectangle. Top the eggs with cheese and bacon.
Fold the other half of the crescent roll over the top of the eggs, bacon and cheese. Pinch the sides together to seal.
Place breakfast pockets on a baking sheet and bake in preheated oven for 20 to 25 minutes. Halfway through the baking time, remove breakfast pockets from oven and brush the tops with melted butter. Return breakfast pockets to oven and finish baking.
Let breakfast pockets rest for five minutes before serving.
How to Freeze Breakfast Pockets:
Simply, assemble the breakfast pockets completely and bake as directed in the recipe.
Once they have cooled, wrap them in plastic wrap or foil and freeze them in a large freezer bag.
Once you are ready to serve, unwrap them and cook in the microwave for 2 minutes or until thawed and hot in the middle. Times may vary depending on your microwave.
Looking for more breakfast recipes? Here are a few of my favorites:
Country Breakfast Bowls
Sausage, Egg and Cheese Breakfast Bagels
Overnight French Toast Bake
Apple Cinnamon Raisin Baked Oatmeal
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Bacon, Egg and Cheese Breakfast Pockets
Ingredients
- 1/3 cup milk
- 8 eggs
- 2 containers crescent rolls
- 2 cups shredded cheddar cheese
- 12 strips bacon cooked and chopped
- 2 tablespoons butter melted
- Salt and pepper to taste
Instructions
- Preheat oven to 400 degrees.
- In a large bowl, whisk milk and eggs together and season with salt and pepper to taste.
- Scramble eggs over medium low heat in a large greased skillet, stirring constantly. When eggs are cooked through, remove from heat and set aside.
- Separate the crescent rolls into eight rectangles, pinching together the seam in the center of each rectangle to seal.
- Place eggs on one side of each rectangle. Top the eggs with cheese and bacon.
- Fold the other half of the crescent roll over the top of the eggs, bacon and cheese. Pinch the sides together to seal.
- Place breakfast pockets on a baking sheet and bake in preheated oven for 20 to 25 minutes. Halfway through the baking time, remove breakfast pockets from oven and brush the tops with melted butter. Return breakfast pockets to oven and finish baking.
- Let breakfast pockets rest for five minutes before serving.
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