Bacon, Egg and Cheese Breakfast Pockets are full of fluffy scrambled eggs, bacon bits, and melted cheese wrapped up and baked in canned crescent roll dough. These Breakfast Pockets are both easy and delicious. Not to mention, they are freezer friendly and make a great breakfast on the go!
Breakfast Pockets; Eggs, Bacon and Cheese. OH MY!
Is there a better breakfast combination than eggs, bacon and cheese? I don’t think so, and I’m not sure anyone could convince me otherwise.
Breakfast is, indeed, the most important meal of the day. There are so many benefits to starting your day off with a rounded breakfast instead of the 3 leftover chocolate chip cookies sitting on your counter..not like that has ever happened before. 😉
However, I totally understand how there is never enough time in the day, let alone in the morning to sit and eat breakfast.
You best believe, I have a solution for you. Enter Breakfast Pockets.
How to make Bacon, Egg and Cheese Breakfast Pockets
There is a little bit of prep work involved, but totally worth it when your running out the door with two minutes to spare.
First, lets talk bacon. I like to dice my bacon before I fry it up. Not only is it already perfectly sized, it cooks up so much faster.
Fluffy, tender scrambled eggs will really take these breakfast pockets to the next level. Slow and low is how I scramble my eggs.
Eggs, a splash of milk, salt and pepper go into a frying pan on medium heat. Stir and scrape the bottom until you have perfectly soft and fluffy scrambled eggs.
Assembly and Reheating
When the canned crescent dough is opened, 8 triangles will be found. We want to create 4 rectangles instead. So use your finger and ‘seal’ the middle together.
Pile a generous amount of eggs, bacon (yum!) and cheese onto one half of the crescent roll rectangle.
Fold the dough over the top and use a fork to crimp the edges. Bake at 400° for 10-15 minutes.
Once completely cool, wrap individually in plastic wrap and freeze. When reheating, take from freezer and place directly into the microwave and microwave for 1 minute and thirty seconds.
Bacon, Egg and Cheese Breakfast Pockets
Breakfast Pockets are full of fluffy scrambled eggs, bacon bits, and melted cheese wrapped up and baked in canned crescent roll dough. These Breakfast Pockets are both easy and delicious. Not to mention, they are freezer friendly and make a great breakfast on the go!
Ingredients
- 5 eggs scrambled
- 1/2 lb bacon cooked, crumbled
- 1/2 cup shredded cheddar cheese
- 2 cans crescent dough
Instructions
- Preheat oven to 400°.
- Open the cans of crescent rolls. Pinch the middle seams of two triangles together to create a rectangle.
- Repeat with the remaining rolls. You’ll end up with 8 rectangles.
- Take a generous scoop of eggs, bacon and cheese and place it onto one half of the rectangle.
- Repeat with remaining rectangles.
- Fold the dough over the eggs, bacon and cheese. Use a fork to crimp the edges.
- Bake at 400° for 10-15 minutes or until golden brown.
- Either eat immediately or prepare to freeze.
- If freezing them, let the pockets cool completely.
- Individually wrap them in plastic wrap and freeze.
- To reheat, pop one in the microwave for 1 minute and 30 seconds.
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Need some new Breakfast Ideas? Here are several more Breakfast recipes:
Savory Breakfast Ideas:
- Protein Breakfast Wraps
- 3 Cheese Breakfast Casserole
- Loaded Breakfast Burrito recipe
- Best Ham & Cheese Scrambled Eggs
- Easy Breakfast Nachos
- Easiest Way to Cook Bacon
- Savory Breakfast Rolls
- Fiesta Egg Bites recipe
- Ham & Cheese Breakfast Casserole
Sweet Breakfast Recipes:
- Easy 15-Minute Maple Bars
- Baked Oatmeal Cups
- Best Blueberry Muffin recipe
- Nutella Banana Muffins
- Apple Bread Pudding
- Berry Protein Pancake Bites
- Oatmeal Waffle recipe
- Cinnamon French Toast Casserole
- Cinnamon Roll Breakfast Cake recipe
- One Hour Orange Rolls
- Easy 15 Minute Donut Recipes
- Vanilla Butter Syrup recipe
- Perfect Crisp Belgian Waffles
Bacon, Egg and Cheese Breakfast Pockets
Ingredients
- 5 eggs scrambled
- 1/2 lb bacon cooked, crumbled
- 1/2 cup shredded cheddar cheese
- 2 cans crescent dough
Instructions
- Preheat oven to 400°.
- Open the cans of crescent rolls. Pinch the middle seams of two triangles together to create a rectangle.
- Repeat with the remaining rolls. You'll end up with 8 rectangles.
- Take a generous scoop of eggs, bacon and cheese and place it onto one half of the rectangle.
- Repeat with remaining rectangles.
- Fold the dough over the eggs, bacon and cheese. Use a fork to crimp the edges.
- Bake at 400° for 10-15 minutes or until golden brown.
- Either eat immediately or prepare to freeze.
- If freezing them, let the pockets cool completely.
- Individually wrap them in plastic wrap and freeze.
- To reheat, pop one in the microwave for 1 minute and 30 seconds.
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Bacon, Egg and Cheese Breakfast Pockets are full of fluffy scrambled eggs, bacon bits, and melted cheese wrapped up and baked in canned crescent roll dough. These Breakfast Pockets are both easy and delicious. Not to mention, they are freezer friendly and make a great breakfast on the go!
Anne says
Hi, if freezing then air frying how long would you recommend? 5 min?