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You’ll love biting into these golden breakfast pockets stuffed with fluffy eggs, smoky bits of crispy bacon, and loads of gooey cheese. The flaky puff pastry makes your morning run out the door even tastier. Everyone in my house wants them on weekends!
I whipped these up looking for something you can grab during a hectic morning. Now if we’re hitting the road, my crowd begs for me to bring a batch. They’re even a must while we open presents every year.
Tasty Ingredients
- Mozzarella cheese: Super melty, but feel free to sub in any shreds you like
- Egg wash: That lovely golden look comes from a quick swipe of beaten egg on top
- Optional toppings: Sprinkle on sesame seeds or everything bagel mix for crunch and flavor
- Eggs: Whisked and scrambled, they’ll fill you up and keep you going
- Bacon: Crunchy, smoky pieces that just belong with eggs and cheese
- Puff pastry: Set out for 5–10 minutes to thaw, then you get perfect flaky layers no other dough can touch
Simple Steps
- Pop them in the oven:
- Give each pocket a brush with egg wash and toppings if you’d like. Bake at 350°F for about 20–25 minutes (or air fry for 10–15), until puffed and super golden.
- Seal everything up:
- Top with another pastry rectangle, lining up the edges. Press all around with a fork to lock in the filling. Snip a small vent up top so steam doesn’t bust them open.
- Time to fill:
- Plop some scrambled eggs onto the bottom pastry rectangles, leaving space at the edges. Add bacon and a good amount of cheese, but don’t stuff them too full.
- Prep your pastry sheets:
- Roll out the defrosted pastry on lightly floured counter. Cut into 18 equal rectangle pieces—half will be your bottoms, half the tops of your pockets.
- Ready the fillings:
- Fry, bake or air fry bacon until it’s as crispy as you like, then chop it up. Meanwhile, beat eggs and scramble till cooked but a bit creamy—remember, they’ll keep cooking in the oven.
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At our first family brunch, my nephew said these blew fast food breakfast out of the water. The trick is using butter-only puff pastry for delicious flavor—skip anything with shortening!
Keeping & Warming Up
Tuck cooled pockets into a sealed container in the fridge—good for three days. Don’t reheat with a microwave or they’ll go soggy. Instead, pop them in a 325°F oven for 10 minutes or the air fryer for 5, so they come out hot and flaky again.
To freeze, wrap each one in plastic and drop them in a freezer bag. When you want one, warm up from frozen at 350°F for 15–20 minutes—easy peasy.
Easy Prep Ahead
Put the pockets together, crimp to seal, then chill overnight, covered, right on the baking tray. Next morning, brush with egg wash and any extras, bake, and just give them 3–5 extra minutes in the oven.
Or bake a bunch ahead, let cool, stash in the fridge, and reheat anytime. No need to rush in the morning and you still get that fresh-from-the-oven flavor!
Fun Filling Swaps
You can mix it up with sausage instead of bacon, or load in cooked onions, peppers, spinach, or mushrooms for extra veggies. Don’t stick to mozzarella—try cheddar, Swiss, or pepper jack for a new twist.
Make it sweet by filling with cream cheese and fruit. There are tons of ways to make these pockets fit your cravings!
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Recipe FAQs
- → Could I swap out the cheese for a different kind?
Definitely! Try cheddar, gouda, Swiss, or whatever melts well and suits your taste.
- → How can I stop the pockets from turning soggy?
Make sure the eggs and bacon aren’t dripping with grease and let everything cool a bit before assembling.
- → Is it possible to make them in advance?
Of course! Put them together the night before, refrigerate, and cook fresh when you're ready to serve.
- → Can these be frozen to eat later?
Yep! Put them in the freezer prior to cooking. When you’re ready, bake straight from frozen—just add extra cooking time.
- → What kinds of dips go well with these?
Try ketchup, a rich hollandaise, or spicy sriracha mayo—pick what works best with the flavors.