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
