Bacon, Egg and Cheese Breakfast Pockets
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!
Servings: 8 sandwiches
- 5 eggs scrambled
- 1/2 lb bacon cooked, crumbled
- 1/2 cup shredded cheddar cheese
- 2 cans crescent dough
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.