Breakfast Pockets are packed with fluffy scrambled eggs, crispy bacon, and gooey cheese and baked in irresistible puff pastry. These Breakfast Pockets are both easy and delicious and make a great breakfast on the go!
Bacon and Egg Breakfast Pockets Recipe
These breakfast pockets are so easy to make and a great way to change up your breakfast routine or weekend brunch!
The filling is customizable, but is there really anything better than a classic bacon and egg breakfast sandwich with cheese? When I’m craving a classic breakfast but don’t quite feel like a sit down breakfast I like making these breakfast pockets.
They look fancy and are just as delicious as they look! Your family and friends will wonder how you put these light and fluffy pockets together. Little do they know it’s as simple as using store bought frozen puff pastry. One of my secret weapons in the kitchen!
You have to try these breakfast pockets… you won’t be disappointed!
What is in these Bacon and Egg Breakfast Pockets
These breakfast pockets are so simple and only require a few ingredients!
Star Ingredient
- Puff Pastry is a secret weapon in the kitchen! It it sold frozen in grocery stores and is often overlooked. There are so many uses for frozen puff pastry. I am known to having 2-3 boxes in the freezer at a time! These breakfast pockets are the perfect example of this secret weapon in action for your next weekend brunch!
How to Make Bacon and Egg Breakfast Pockets
Full Printable Recipe Below
Check out my Video Tutorial Here
1 Remove puff pastry from the freezer and thaw 5-10 minutes at room temperature.
2 Prep: Cook your bacon and cut into bite sized strips (pan fry, bake in the oven, or air fry). Beat the 4 eggs and scramble stove top.
3 Roll out the puff pastry and cut into rectangles. Depending on the size of the sheets you should be able to cut 9 rectangles from each sheet of puff pastry. One sheet of 9 rectangles will be used as the bottoms of the pockets and the other 9 pieces will be the tops.
4 Place a spoon of scrambled eggs, cooked bacon, and shredded cheese in this order on 9 of the rectangles of puff pastry.
5 Top with another piece of puff pastry and line up the edges. Use a fork to seal the edges together all the way around.
6 Carefully use a small knife to piece a small hole on top of each pocket in the center to release air while cooking.
7 Using a brush or your finger tips, brush the beaten egg over the tops of each pocket.
8 Top with optional garnish (sesame seeds, everything bagel seasoning, etc.), if desired.
9 OVEN COOKING METHOD
Bake in the oven on a parchment paper lined cookie sheet at 350°F for 20-25 minutes, or until golden brown.
AIR FRYER COOKING METHOD
Lightly grease Air Fryer Tray/Basket and Air Fryer at 350°F for 10-15 minutes, or until golden brown.
Serve with dipping sauce of choice or as is and enjoy!
Looking for More Easy Puff Pastry Recipes?
- Spinach Feta Palmiers - golden, flaky puff pastry wrapped bites with melted cheeses and hearty, garlicky spinach, shaped into cute little spirals! Such an easy delicious appetizer.
- Ham and Cheese Puffs - snack with a cheesy and irresistible filling, perfect to offer your guests as an appetizer
Enjoy!
- Sab
Breakfast Pockets - Bacon and Egg
Ingredients
- 1 package store bought puff pastry (thawed (two sheet pack))
- 4 eggs
- 8 strips bacon (cooked, cut into bite sized pieces)
- ½ cup mozzarella cheese (shredded, or cheese of choice)
- 1 egg beaten (for egg wash)
Optional Garnish
- Everything Bagel Seasoning
- Sesame seeds
- Black sesame seeds
Instructions
- Remove puff pastry from the freezer and thaw 5-10 minutes at room temperature.
- Prep: Cook your bacon and cut into bite sized strips (pan fry, bake in the oven, or air fry). Beat the 4 eggs and scramble stove top.
- Roll out the puff pastry and cut into rectangles. Depending on the size of the sheets you should be able to cut 9 rectangles from each sheet of puff pastry. One sheet of 9 rectangles will be used as the bottoms of the pockets and the other 9 pieces will be the tops.
- Place a spoon of scrambled eggs, cooked bacon, and shredded cheese in this order on 9 of the rectangles of puff pastry.
- Top with another piece of puff pastry and line up the edges. Use a fork to seal the edges together all the way around.
- Carefully use a small knife to piece a small hole on top of each pocket in the center to release air while cooking.
- Using a brush or your finger tips, brush the beaten egg over the tops of each pocket.
- Top with optional garnish (sesame seeds, everything bagel seasoning, etc.) if desired.
- OVEN COOKING METHOD Bake in the oven on a parchment paper lined cookie sheet at 350°F for 20-25 minutes, or until golden brown.AIR FRYER COOKING METHODLightly grease Air Fryer Tray/Basket and Air Fryer at 350°F for 10-15 minutes, or until golden brown.
- Serve with dipping sauce of choice or as is and enjoy!
Patti says
I veganized this recipe by using Beyond Sausage, Just Egg and Follow Your Heart Vegan Cheddar Shreds and Almond Milk to replace the Egg Wash...it was amazing!! I also made it your traditional way for my boyfriend and he thought it was great too! Thanks for this recipe!
Allison says
This is such a yummy breakfast! Easy to follow directions. I only cut it into 6 rectangles but still worked great!
Angie Callahan says
Can these be frozen and heated later?
fedbysab says
Hi Angie, yes you can bake these ahead of time, freeze them and reheat them later. Enjoy!