Are you tired of boring breakfast routines? Get ready to revolutionize your morning meal with these mouthwatering Cheesy Bacon and Egg Pockets that combine the perfect blend of crispy bacon, creamy scrambled eggs, and melted cheese, all wrapped in a golden, flaky crescent roll. These portable pockets are not just a meal—they're a breakfast game-changer that will have your family begging for more!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 large eggs
- 1 cup shredded cheese
- 4 slices of cooked bacon, crumbled
- 1 package refrigerated crescent rolls
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). This ensures that the oven is hot enough to bake the crescent rolls to a golden brown.
- Prepare a baking sheet by lining it with parchment paper or lightly greasing it to prevent the crescent rolls from sticking.
- In a medium bowl, crack the 4 large eggs and whisk them together until the yolks and whites are fully combined. Season with salt and pepper to taste.
- Heat a non-stick skillet over medium heat. Once hot, pour in the whisked eggs and scramble them gently, cooking until just set but still slightly creamy. Remove from heat and let cool for a minute.
- While the eggs are cooling, crumble the 4 slices of cooked bacon into small pieces and set aside.
- In a large mixing bowl, combine the scrambled eggs, crumbled bacon, and 1 cup of shredded cheese. Mix well until all ingredients are evenly distributed.
- Open the package of refrigerated crescent rolls and unroll the dough. Separate the dough into individual triangles as indicated on the package.
- For each crescent roll triangle, spoon a generous amount of the egg, bacon, and cheese mixture onto the wider end of the triangle.
- Starting from the wide end, carefully roll the crescent dough over the filling, tucking in the sides as you go to create a pocket. Pinch the edges to seal the filling inside.
- Place the filled crescent pockets on the prepared baking sheet, leaving some space between each one to allow for expansion during baking.
- Once all the pockets are assembled, place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the crescent rolls are golden brown and cooked through.
- After baking, remove the cheesy bacon and egg pockets from the oven and let them cool for a few minutes on the baking sheet.
- Serve warm, and enjoy your delicious cheesy bacon and egg pockets as a perfect breakfast or snack!
Tips
- Use fresh, high-quality ingredients for the best flavor. Consider using thick-cut bacon and sharp cheddar cheese for extra richness.
- Don't overcook your scrambled eggs—keep them slightly creamy, as they'll continue cooking in the oven.
- Seal the edges of your crescent pockets carefully to prevent filling from leaking during baking.
- For a golden, glossy finish, brush the tops of the pockets with a beaten egg before baking.
- These pockets can be prepared ahead of time and refrigerated overnight, making them perfect for busy mornings.
- Experiment with additional fillings like diced bell peppers or green onions to customize your pockets.
- Let the pockets cool for a few minutes after baking to prevent burning your mouth and to allow the filling to set.
Nutrition Facts
Calories: 285kcal
Carbohydrates: g
Protein: g
Fat: 21g
Saturated Fat: 9g
Cholesterol: 221mg
