HOMEMADE BREAKFAST POCKETS
Every Sunday morning we have breakfast together. My daughter is back to school and joined the play, needless to say they have play practice every sunday morning@10AM. I was looking for a breakfast that was easy for her to eat and run out the door. I buy crescent rolls by the case, we love them, I had some left over bacon, came up...
Provided by Judy Wisniewski
Categories Other Breakfast
Time 45m
Number Of Ingredients 6
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.
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