Best Breakfast Pockets Recipes

BREAKFAST PITA POCKETS

Steps:

• Place bacon, sausage, and Canadian-style bacon in a medium skillet over medium heat. Fry until evenly brown; drain. Crumble bacon, and chop sausage.
• Mix eggs into the skillet, and scramble with the bacon and sausage until no longer runny.
• Place pita bread in a microwave, and heat on High about 30 seconds, until warm. Spoon the egg mixture into the pita bread halves, and serve warm.

SAVORY BREAKFAST CREPE POCKETS RECIPE BY TASTY

Steps:

• In a bowl, mix the flour, eggs, ½ cup (120 ml) of milk, and salt, until smooth.
• Add in the remaining milk and mix again until the batter is thin and smooth.
• Heat a nonstick pan over medium heat.
• Add the butter and onions to the pan. Cook until browned.
• Add garlic, spinach, and salt, and stir until spinach is wilted.
• Remove the spinach mixture and clean the pan.
• Return the pan to medium heat and add ¼-½ cup (60-125 g) of the batter into the pan.
• Swirl the batter to coat the pan and leave on the heat until the sides start to lift up from the pan.
• Using a spatula flip the crepe over and cook through, about 2 minutes.
• Repeat with remaining batter.
• Preheat oven to 350°F (180°C).
• Lay the crepes on a baking sheet.
• Place one slice of cheese in the middle of a crepe.
• Top the cheese with 2 slices of ham and the spinach mixture.
• Top with a fried egg and fold the edges over the egg, pressing down to make sure the sides stay in place. Repeat with other crepe.
• Bake the crepes for 5 minutes or until yolk is at the desired consistency.
• Enjoy!

HAM AND CHEESE BREAKFAST POCKETS RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Lay out the bread on a work surface and use a glass or a rolling pin to flatten.
• Place a circle of ham in the middle of 4 slices of bread. Top with one circle of cheddar and another slice of ham.
• Place the remaining slices of bread on top and, using the lid of a mason jar or a cookie cutter, press down to create 4 pockets. Make sure the seams are closed, pinching to seal if necessary. Reserve the bread with the circle cut-outs.
• Place the pockets on a baking sheet.
• In a small bowl, mix the melted butter and garlic. Brush the pockets with garlic butter.
• Bake for 15 minutes, or until toasted.
• Place the reserved bread on a baking sheet and brush with the remaining garlic butter.
• Crack 1 egg into each circle, and season with salt and pepper.
• Bake for 5 minutes, or until the yolk is cooked to your preference.
• Serve the egg bread with the ham and cheese pockets and sprinkle with chives.
• Enjoy!

SAUSAGE BREAKFAST POCKETS

Steps:

• Preheat oven to 375°. In a small bowl, combine sausage, cheddar cheese, cream cheese and parsley., Unroll crescent dough and separate into four rectangles; seal perforations. Transfer to a foil-lined baking sheet. Place 3 tablespoons sausage mixture in the center of each rectangle. Bring four corners of dough over filling and twist; pinch to seal., Bake 14-16 minutes or until golden brown. Serve warm. Refrigerate leftovers.

BREAKFAST POCKETS

Steps:

• In a bowl, dissolve yeast in water. Add evaporated milk, oil, sugar, egg, salt and 2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough (do not knead). Cover and let rise in a warm place until doubled, about 1 hour. , Meanwhile, in a skillet, cook the sausage and onion over medium heat until sausage is no longer pink; drain. Add hash browns, eggs, milk and seasonings. Cook and stir until the eggs are completely set. Sprinkle with cheese; keep warm. , Punch dough down; divide into 14 pieces. On a floured surface, roll out dough into 7-in. circles. Top each with about 1/3 cup filling; fold dough over filling and pinch the edges to seal. Place on greased baking sheets. , Bake at 350° for 15-20 minutes or until golden brown.

BREAKFAST POCKETS RECIPE - (4.3/5)

Steps:

• Dough: In a bowl, dissolve yeast in the water. Add milk, oil, sugar, egg, salt, and 2 cups flour; beat until smooth. Add enough flour until it makes a soft dough but do not knead. Cover and let rise in a warm place until doubled, about 1 hour. Filling: Cook the sausage and onion over medium heat until browned. Drain. Add the hash browns, eggs, milk, and spices. Cook and stir until set. Sprinkle with cheese and keep warm. Assembling the pockets: Preheat oven to 350°F Punch down the dough and cut into 16 equal pieces. Roll each piece into 7 in circle on a floured surface. Top with 1/3 cup filling, fold, and pinch shut. Bake for 15-20 minutes. To freeze: Allow cooling on the baking sheet. Once cooled, place in the freezer until frozen. Store in a ziplocK bag in the freezer for 3-6 months. To reheat, place on a paper towel and microwave for 1 1/2-2 minutes.

BREAKFAST PITA POCKETS

Steps:

• Heat a large frying pan and add the bacon. Dry fry for 3 or 4 minutes until it starts to brown.
• add the tomatoes and mushrooms with the olive oil.
• continue to fry until the mushrooms have softened and browned.
• Put the pita pockets on to toast.
• Meanwhile, add the spinach to the frying pan and cook for one minute.
• Add the beaten egg and stir until the egg is cooked.
• Season to taste.
• Slice open one side of each of the pita breads and spread the inside with a thin layer of sour cream.
• Fill the pitas with the egg mixture and enjoy!
• It tastes good with some bbq or tomato sauce on the side and also works with some cheddar cheese stirred through the egg mixture just after cooking. It's also good with different veggies, such as capsicum, spring onions or avacado.

BREAKFAST EGG & SAUSAGE PITA POCKETS - HEAT-N-GO!

Steps:

• In a bowl, whisk eggs, soup, salt and pepper. Set aside.
• Heat skillet to med-high and saute onion in olive oil until translucent.
• Add sausage to skillet. Brown sausage with onion, turning meat often so it is small crumbles.
• Drain grease off.
• Add scramble egg mixture to the sausage mixture and scramble, stirring frequently.
• Remove from heat and cool slightly.
• Mix in cheese.
• Fill pita pockets with mixture and stand in a pan.
• Wrap filled pockets in wax paper and place in gallon size freezer bags.
• Freeze.
• To serve, take a frozen pocket out of the freezer. Take off wax paper. Place pocket on a plate. Cover with paper towel and microwave for 60-90 seconds. Enjoy.

BREAKFAST PITA POCKETS

Steps:

• In a large skillet, cook sausage over medium heat until no longer pink. Drain and set aside. Place the pita halves in an ungreased 11x7-in. baking pan. Bake at 300° for 5 minutes. , In a large bowl, beat the eggs, milk, oregano, salt and pepper. Pour into a lightly greased skillet. Cook and stir gently over medium heat until the eggs are completely set. Stir in sausage. Place a half slice of cheese in each pita half; spoon about 1/3 cup of egg mixture into each half. Serve warm.

BREAKFAST POCKETS

Steps:

• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Preheat oven to 375 degrees F (190 degrees C).
• Combine cooked sausage, Jack cheese, carrots, eggs, green onions, Parmesan cheese, mustard, pepper, and Italian seasoning in a large bowl.
• Roll out dough onto a 9x13-inch baking pan. Separate into 8 rectangles; press perforations together to seal. Spoon 1/3 cup sausage mixture onto each rectangle; fold dough over the mixture and press edges to seal.
• Bake in the preheated oven until golden brown, 18 to 20 minutes.

BREAKFAST POCKETS

Steps:

• Preheat your oven to 450°F.
• In a medium bowl add the Bisquick and milk. Mix together with a fork until dry mix is fully incorporated and forms a ball.
• Divide the large ball of dough into 6 equally sized balls.
• Take one ball and flatten it between your palms to form a circle about a 1/4 inch thick. Repeat for the other 5 balls, and set aside.
• In a small skillet mix eggs, milk, salt, pepper and scallions over medium heat. Stir constantly until eggs no longer look "wet". Remove from heat.
• Take one of the circles of dough and put 1 Tablespoon of shredded cheddar cheese on top in the middle. Place 1/4 cup of the scrambled eggs on top of the cheese then place one of the strips of bacon on top of that. (You can cut it into thirds or even chop it if you like.).
• Take a second circle of dough and place it on top of the mound of cheese, eggs and bacon. Bring the edge of the top one down so it touches the bottom and pinch the two together around the edges.
• Place the pockets on a lightly greased cookie sheet and bake for 7-10 minutes or until golden brown on top.
• Want to make ahead and freeze? Just pop in a container or plastic baggie and throw them in the freezer after they've cooled. To heat, wrap loosely in a paper towel and microwave on high for 2 minutes 45 seconds.
• NOTE: The great thing about this recipe is that you can change it up pretty much any way you want. If you don't have Bisquick you can use pretty much any country biscuit recipe. Change up the meat if you like: ham, sausage, bacon, cheddar sausage, whatever you like. Add more cheese if you like. Use Egg Substitute for a more healthy version. I have tried it several different ways and it lends itself to changes well.Also the crust is a thinner crust. If you would like a thicker crust then simply double the biscuit ingredients, follow the directions to mix it up and divide into 6 equal balls, but make the circles of dough between 1/4 inch and 1/2 thick. It will require extra baking time. Bake about 15 - 20 minutes of until golden brown on top.

SAUSAGE-STUFFED BREAKFAST POCKETS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat a large skillet over medium-high heat. Cook and stir sausage until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Place frozen hash browns and 3 tablespoons water into the same hot skillet. Cover and cook until no longer frozen and just starting to turn brown, about 5 minutes.
• Unroll crescent rolls. Place 4 rolls side-by-side and pinch together to make a square. Top dough with some of the sausage, hash browns, and Cheddar cheese. Fold edges over the filling. Repeat with the remaining 12 rolls to make 4 pockets total. Place pockets on a baking sheet.
• Bake in the preheated oven until golden brown, about 10 minutes.

SAUSAGE BREAKFAST POCKETS

Steps:

• Preheat oven according to biscuit directions.
• Spray muffin tins with non-stick spray.
• Take off the top 1/3 of each biscuit and set aside.
• Take the other 2/3 of each biscuit, flatten them and mold them in the muffin sections; set aside.
• In skillet sauté the mushrooms and onion in butter; set aside in a bowl.
• In same skillet fry the sausage until fully cooked, crumbling it with the utensil you are using; drain well.
• Return sausage to skillet add onions and mushrooms; stir together.
• Add cheese and stir again.
• Add spoonful of mixture to each muffin tin. Place the leftover 1/3 biscuit on top as a lid and tuck in the sides.
• Bake at whatever temp and time is on the biscuit can.
• Serve.

HOMEMADE BREAKFAST POCKETS

Steps:

• 1. Preheat oven 375 degrees
• 2. add the eggs to a bowl with a quarter cup of water, whisk the eggs add the crumbled cooked bacon, salt & pepper to taste. Scramble the eggs & bacon in a frying pan.
• 3. while the eggs are cooking open the crescent rolls and break each pack in to 4 rectangles, you will have 8, squeeze the seams together.
• 4. place a piece of parchment paper on a cookie sheet, place the first rectangle on the cookie sheet.
• 5. place a 1/2 piece of cheese on half of the rectangle, (I used american cheese, you can use any kind you like) place a spoonful of the scrambled egg & bacon on top of the cheese
• 6. fold the dough in half pulling the dough over the egg & cheese
• 7. using a fork seal the pocket closed.
• 8. bake on the second rack of the oven for 15-18 mins, enjoy a quick breakfast. I added a piece of cheese to the top of a few. This is so easy and versatile you can make them vegetarian, remove the bacon, add some spinach, or add sausage, anything you desire. I have used egg beaters before as well.

AIR FRYER CRESCENT BREAKFAST POCKETS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Unroll crescent dough and separate into triangles. Slice sausage into coin-sized pieces.
• Melt butter in a large skillet over medium-high heat. Add eggs and sausage pieces and season with salt and pepper. Cook, stirring, until cooked through, about 2 minutes.
• Place about 2 tablespoons of filling onto 8 of the crescent triangles. Place remaining crescents on top of filling. Pinch to seal triangle pockets.
• Cook in the air fryer until golden brown, about 5 minutes. Serve immediately.

SAUSAGE AND EGG BREAKFAST POCKETS

Steps:

• Preheat oven to 450 degrees.
• Spray a cookie sheet with non stick cooking spray and set aside.
• Fry bacon until crisp; cook hash browns in bacon grease salt and pepper to taste, and set aside.
• Scramble 6 eggs salt and pepper to taste and set aside.
• Prepare biscuit mix according to the package directions.
• Roll half of the dough into the thickness of pie crust and cut into a 3-inch square.
• Lay on prepared cookie sheet; fill with a scoop of potatoes, crumble bacon, scrambled egg, and cheese.
• Roll the second half of the dough a little thicker and cut into a 4-inch square.
• With the extra egg make an egg wash by adding 1 tablespoon of cold water to the egg and mixing together using a fork.
• Brush around the edges of the 4-inch square that will touch the bottom square.
• This is your paste to keep the top and bottom pieces together.
• Once all your tops are secure brush with the remaining egg wash and sprinkle salt and pepper on top.
• Bake 9-11 minutes or until tops are golden brown and the biscuit is cooked through.
• Serve fresh out of the oven, store in the refrigerator or freeze.

CRISPY CHEESY BREAKFAST POCKETS

Steps:

• Heat 1 tablespoon oil in a skillet over medium heat. Add potatoes; cook and stir until tender throughout, 3 to 5 minutes. Season with salt and pepper. Add tomatoes; cook until warmed through, about 2 minutes. Add eggs spinach, garlic, and pesto. Cook and stir until eggs are no longer runny, 3 to 5 minutes. Transfer potato mixture to a bowl and add 2 cups Cheddar cheese; stir well and let cool for 10 minutes.
• Place 1 spring roll wrapper on a work surface in a diamond shape. Add 1 tablespoon Cheddar cheese and 1/2 cup potato mixture to the upper portion of the wrap. Fold bottom portion of triangle over filling. Brush edges with water; fold edges over and pinch to seal. Fill the rest of the wrappers with the remaining Cheddar cheese and potato mixture to make the pockets.
• Heat remaining oil in a skillet over medium heat until it reaches 350 degrees F (180 degrees C). Place pockets in the hot oil and cook until golden brown, 3 to 5 minutes.

SOUTHWEST BREAKFAST POCKETS

Steps:

• Whisk together eggs and egg whites. In a large nonstick skillet, heat oil over medium heat; saute onion until tender, 3-4 minutes. Add garlic; cook and stir 1 minute. Add eggs and beans; cook and stir until eggs are thickened and no liquid egg remains., Spoon into pitas. Serve with salsa and, if desired, avocado.