Bacon, Egg and Cheese Breakfast Pockets
Bacon, Egg, and Cheese Breakfast Pockets are stuffed full of fluffy scrambled eggs, crispy bacon, and melted cheese wrapped up and baked in light and flaky canned crescent roll dough.
Ingredients
- 2 cans crescent rolls
- 12 strips bacon cooked and chopped
- 8 eggs
- ⅓ cup milk
- 2 cups Cheddar Jack Cheese shredded
- 2 tablespoon butter melted
- salt and pepper to taste
Instructions
- Preheat oven to 400 degrees.
- In a large bowl, whisk together the milk and eggs. Season with salt and pepper to taste.
- Scramble eggs over medium-low heat in a large skillet, stirring constantly. When eggs are cooked through, remove from heat and set aside.
- Separate the crescent rolls into eight rectangles, pinching together the perforated 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.
- Let breakfast pockets rest for five minutes before serving.
Notes
- Add a splash of milk into the eggs while whisking this. This makes the scrambled eggs nice and fluffy.
- Allow the bacon, egg and cheese breakfast pockets to rest for a few minutes before serving.
- For some extra yumminess and a bit of texture, you can sprinkle some sesame seeds or everything bagel seasoning over the pockets before you bake them.
Nutrition
Calories: 545kcalCarbohydrates: 25gProtein: 19gFat: 42gSaturated Fat: 18gPolyunsaturated Fat: 7gMonounsaturated Fat: 12gTrans Fat: 0.2gCholesterol: 222mgSodium: 936mgPotassium: 164mgSugar: 6gVitamin A: 637IUCalcium: 239mgIron: 2mg
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