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I posted the videos making these Breakfast Pockets to Instagram and Tiktok yesterday, and I had a few requests for a full written recipe, so here we are! They’re super straightforward to prepare: fry up some bacon and scramble some eggs, then make little sleeping bags out of puff pastry for them and bake! I don’t see how you wouldn’t like these, tbh. Flaky, savory, a bit chewy, and delicious!
Breakfast Pockets Ingredients
Feel free to jump to the full recipe, but here are useful notes about the ingredients you will need to make this Breakfast Pockets recipe:
- Bacon, eggs: I used beef bacon because it’s one of the great loves of my life, but you can use whatever type of bacon you want. You’ll scramble most of the eggs called for, but we’ll use one for egg wash to ensure the Breakfast Pockets are shiny and brown.
- Heavy cream, pepper jack cheese: Heavy cream for whipping into the eggs – this helps keep them soft and fluffy even after baking. If you don’t like pepper jack any cheese without too much water content will be fine.
- Kosher salt, black pepper, water: Simple seasonings. Not too much salt since you’ll get it from the bacon and abit from the cheese. Increase the amount if you want. Water is for making the egg wash. You can also brush the edges of the underside of the puff pastry with just water, using the egg wash only for the tops if you want.
- Puff pastry: The Pepperidge Farm box in the freezer section is perfect. You’ll need both sheets. If you buy another kind, make sure it has two sheets, or buy two packages. If you make your own, I’m in awe of you and your Breakfast Pockets will be something to behold, I’m sure.
How to Make Breakfast Pockets
Full instructions are included in the recipe below, but here is a basic overview of what you’ll need to do, along with some important tidbits to help you make the most of this Breakfast Pockets recipe:
- Bake the Bacon. Preheat your oven to 425°F. Line a baking sheet with foil and arrange your bacon on it. It’s OK if the edges overlap, as it’ll shrink while it cooks. Bake in the preheated oven for 10 minutes, or until the bacon is cooked through and the fat is crisp. Transfer the cooked bacon to a paper towel lined plate and lower the oven temperature to 375°F (this is the temperature we’ll able the Breakfast Pockets at). Reserve a tablespoon of bacon grease.
- Make the eggs. In a mixing bowl whisk together six of the eggs and the heavy cream until slightly frothy with no streaks of white. Place a large skillet over low heat and allow it to preheat for one minute. After one minute add the reserved bacon grease to the pan. Pour in the eggs and allow to cook undisturbed for about 15–20 seconds, then use a silicone spatula to stir the eggs gently for 2 minutes. Bring the edges of the eggs to the center of the pan as you stir. Once large curds have formed, turn off the heat and sprinkle in the kosher salt and black pepper, to taste. Continue stirring to distribute the seasonings through the eggs, then transfer the eggs to a plate.
- Build the Breakfast Pockets. Unfold your sheets of puff pastry and use a knife to cut along the seams, then cut the three long rectangles down the center, leaving you with six smaller rectangles per puff pastry sheet. Repeat with the second sheet of puff pastry. Arrange six of the pieces about an inch or two apart across a baking sheet.Spoon a hefty amount of pepper jack in a line down the middle of each piece of pastry. Top with a slice or two of bacon, then a spoonful of scrambled eggs, until you’ve filled all six squares.
- Assemble and Bake! Whisk together the last egg and cold water. Grab a bare rectangle and use a small basting brush or your fingertip to baste three edges – both long ones and one short one. Line the rectangle over a filled one, with the bare edge at the end you plan on being the top of the pocket. Bring that edge down slightly, so the filling is slightly exposed. Press down along the other edges to seal the pastry. Brush the tops of the pastries (not the exposed filling) with the remaining egg wash. If you have any cheese leftover sprinkle that over the tops of the pastries. Bake the Breakfast Pockets in the oven for 25 minutes, until golden brown and puffy. Dassit!
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Breakfast Pockets
- Total Time: 1 hour
- Yield: 6 pockets 1x
Description
Think brekkie hot pockets!
Ingredients
Scale
- 1 lb bacon
- 6 + 1 large eggs, divided
- 1 tbsp heavy cream
- 1 package puff pastry, thawed
- 1 C shredded pepper jack cheese
- 1 tsp water
- 1 tsp kosher salt, to taste
- 1/4 tsp cracked black pepper
Instructions
- Preheat your oven to 425°F. Line a baking sheet with foil and arrange your bacon on it. It’s OK if the edges overlap, as it’ll shrink while it cooks. Bake in the preheated oven for 10 minutes, or until the bacon is cooked through and the fat is crisp. Transfer the cooked bacon to a paper towel lined plate and lower the oven temperature to 375°F. Reserve a tablespoon of bacon grease.
- In a mixing bowl whisk together six of the eggs and the heavy cream until slightly frothy with no streaks of white. Place a large skillet over low heat and allow it to preheat for one minute.
- After one minute add the reserved bacon grease to the pan. Pour in the eggs and allow to cook undisturbed for about 15–20 seconds, then use a silicone spatula to stir the eggs gently for 2 minutes. Bring the edges of the eggs to the center of the pan as you stir. Once large curds have formed, turn off the heat and sprinkle in the kosher salt and black pepper, to taste. Continue stirring to distribute the seasonings through the eggs, then transfer the eggs to a plate.
- Unfold your sheets of puff pastry and use a knife to cut along the seams, then cut the three long rectangles down the center, leaving you with six smaller rectangles per puff pastry sheet. Repeat with the second sheet of puff pastry. Arrange six of the pieces about an inch or two apart across a baking sheet.
- Spoon a hefty amount of pepper jack in a line down the middle of each piece of pastry. Top with a slice or two of bacon, then a spoonful of scrambled eggs, until you’ve filled all six squares.
- Whisk together the last egg and cold water. Grab a bare rectangle and use a small basting brush or your fingertip to baste three edges – both long ones and one short one. Line the rectangle over a filled one, with the bare edge at the end you plan on being the top of the pocket. Bring that edge down slightly, so the filling is slightly exposed. Press down along the other edges to seal the pastry.
- Brush the tops of the pastries (not the exposed filling) with the remaining egg wash. IF you have any cheese leftover sprinkle that over the tops of the pastries. Bake in the oven for 25 minutes, until golden brown and puffy. Dassit!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
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