These Breakfast Pockets are a scrumptious, portable breakfast that are perfect for people on the go. Imagine biting into a warm, buttery pastry that is stuffed with fluffy scrambled eggs, melted cheese, and savory ham. The best part? They can be prepped in advance and frozen, so you can simply pop them in the oven for a quick and easy morning snack. Whether you need a meal to eat on your commute or a hassle-free breakfast option for busy mornings, these Breakfast Pockets will become your new go-to!
Ingredients
- 1 tablespoon olive oil
- 4 large eggs, lightly beaten
- kosher salt, to taste
- freshly ground black pepper, to taste
- 1 (8-ounce) tube crescent rolls
- 4 ounces ham, thinly sliced
- 1 cup cheddar cheese, shredded
Directions
Step 1 –Preheat the oven to 375 degrees F.
Step 2 –Line a baking sheet with parchment paper or a silicone baking mat.
Step 3 –Heat the olive oil in a large skillet over medium-high heat.
Step 4 –Add the eggs, the salt, and the pepper to the oil and cook, while whisking, until the eggs thicken and no visible egg liquid remains, about 3-5 minutes.
Step 5 –Separate the rolls into four rectangles, two triangles each.
Step 6 –Firmly press and seal the perforations of the triangles together, forming four 6×4-inch rectangles.
Step 7 –Top half of each rectangle with the cooked eggs, the ham, and the cheese and then fold the empty half over the filling, pressing to seal the edges.
Step 8 –Place the pockets on the prepared baking sheet and bake until they are golden-brown, about 12-13 minutes.
Step 9 –Serve.