Bacon Egg Pockets (Printable Version)
Crispy pastry stuffed with bacon, eggs, and cheese—great for quick mornings.
# Ingredients:
→ Puff Pastry
01 -
1 box of puff pastry (two sheets), defrosted
→ Filling
02 -
8 crispy bacon strips, chopped
03 -
½ cup shredded mozzarella or your favorite cheese
04 -
4 eggs, whisked
→ Egg Wash
05 -
1 beaten egg
→ Optional Garnish
06 -
Sesame seeds (white or black)
07 -
Everything seasoning mix
08 -
Regular sesame seeds
# Steps:
01 -
Let puff pastry sit at room temperature for 5 to 10 minutes to soften enough for easy handling.
02 -
Fry, bake, or air fry the bacon to your preferred crispiness. Chop it into small chunks. Scramble the whisked eggs on low heat till just set.
03 -
Spread the pastry sheet and slice into 9 equal rectangle pieces. Set aside 9 pieces for the top layer and 9 for the bottom.
04 -
On each bottom pastry rectangle, layer scrambled eggs, crispy bacon bits, and shredded cheese in separate steps. Cover with a top rectangle, pressing the edges together, then use a fork to crimp and seal.
05 -
Make a small knife cut in the top center of each pocket so it vents steam. Brush the surface with the beaten egg for a glossy finish.
06 -
Sprinkle toppings like sesame seeds or bagel seasoning over each pocket if you'd like extra flavor.
07 -
Line a baking sheet with parchment paper and preheat the oven to 350°F. Bake pockets for 20-25 minutes until they're puffed and golden.
08 -
Spray or lightly coat the air fryer rack or basket with oil. Cook the pockets at 350°F for around 10 to 15 minutes till golden brown.
09 -
Enjoy your warm pockets straight up or with a dip on the side.