These breakfast pockets are made with crescent roll dough and filled with tons of bacon, egg and cheese goodness!
Keyword: crescent roll
2containers crescent rolls
2cupsshredded cheddar cheese
12strips baconcooked and chopped
Salt and pepper to taste
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.