Creamy Breakfast Pockets Recipes

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.

PANCAKE POCKETS

Steps:

• Mix together the cake flour, baking powder, sugar and salt in a large bowl. Mix together the milk, vanilla and egg in a separate bowl. Add the wet ingredients to the dry ingredients, stirring gently to combine. Melt the butter and add it to the batter, stirring gently to combine. Stir in more milk if needed for thinning.
• Heat a griddle over medium-low heat. Once hot, grease the griddle with butter. Drop 2 circles of batter onto the griddle, about 2 tablespoons each, and cook until bubbles start to form, about 30 seconds.
• Add 1 tablespoon of strawberries and 1 tablespoon of chopped pecans to each pancake and cook for about 20 seconds. Drizzle a teaspoon of cold pancake syrup over the strawberries and pecans, then top with 2 tablespoons of batter. Flip the pancakes and cook on the other side until golden and crispy, about 2 minutes. Continue to cook the remaining pancakes.
• Serve immediately, or individually wrap in foil for a perfect meal on the go!

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!

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.

BREAKFAST POCKETS

Steps:

• Preheat oven to 375° and line a large baking sheet with parchment paper. In a large skillet over medium heat, cook bacon until crispy. Remove from heat and drain slices on paper towels. Pour off fat and wipe down skillet with paper towels.
• In a large bowl, whisk together eggs and cream until frothy. Return skillet to stovetop and heat to medium, then add butter. When butter is foamy, add egg mixture. Reduce heat to medium low, and stir eggs with a spatula, until cooked to your liking. Gently stir in chives and season with salt and pepper. Remove from heat.
• Separate dough into 4 rectangles (two triangles each). Pinch together seams. Break bacon slices in half, then add to the one half of each rectangle. Top with scrambled eggs and cheese. Fold dough over filling and pinch together edges to seal. Place on baking sheet.
• Melt remaining butter in microwave, then brush over breakfast pockets.
• Bake until pockets are golden, 12 to 15 minutes.

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.

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 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 VEGGIE POCKET RECIPE BY TASTY

Steps:

• Heat olive oil in a nonstick skillet over medium heat.
• Add the bell pepper, black beans, corn, and onions, and cook until caramelized, about 5 minutes.
• Remove the vegetables from the pan and set aside.
• Reduce heat to low, and eggs, and sprinkle with salt and pepper. Cook, stirring constantly, until barely set, about 2 minutes.
• Place the vegetables, scrambled eggs, and cheese in the center of a tortilla, and fold the sides into the center, completely covering the filling.
• Add the quesadilla, seam side down, to the skillet and cook over medium heat until the outside is toasted and cheese is melted.
• Enjoy!

CREAMY CHICKEN AND BACON POCKETS RECIPE

Steps:

• Preheat oven to 375 degrees.
• Warm cream cheese in the microwave for 20-30 seconds to soften. Place in a mixing bowl with Mozzarella cheese, chicken, bacon, and sun-dried tomatoes. Stir to combine and set aside.
• Lightly dust a work surface with flour and roll out crescent dough. Cut into 16 squares.
• Place about 2 teaspoons of cream cheese mixture onto each square.
• Press edges together until sealed.
• After stuffing and folding each pastry, place on a baking sheet. Whisk egg and water together and brush over the top of each pastry.
• Bake in preheated oven for 12-15 minutes or until puffed and golden brown. Cool 10 minutes before serving.

CREAMY BREAKFAST POCKETS

Steps:

• Preheat oven to 350 and take out cream cheese to soften.
• Crumble and brown sausage in a non-stick skillet. Drain any grease.
• While sausage is cooking: On a parchment lined cookie sheet, unroll one can of crescent rolls and crimp all seams to make one large sheet of dough.
• In the same skillet, scramble eggs. The number of eggs you use is based on preference. This is also when you would add any veggies, seasonings or extras you might want.
• In a large bowl, mix together sausage, egg and cream cheese until well incorporated. Spread mix on crescent dough, leaving about one inch of dough exposed all the way around.
• Unroll second can of crescent rolls on top of sausage mixture, crimping all seams. Also crimp top dough to bottom dough -- you want no holes if at all possible.
• Bake until golden brown, about 15 minutes. I recommend waiting a few minutes before serving -- these can hold a lot of really hot steam.