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!
Prep Time: 15minutes
Cook Time: 15minutes
Total Time: 30minutes
Course: Breakfast, Brunch
Oven or Air Fryer
1package store bought puff pastry, thawed (two sheet pack)
8stripsbacon, cooked, cut into bite sized pieces
½cupmozzarella cheese, shredded, or cheese of choice
1egg beaten, for egg wash
Everything Bagel Seasoning
Black sesame seeds
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!