Easy Breakfast Pockets Recipes

EASY BREAKFAST POCKETS

Steps:

• Heat oven to 425 degrees F. Line bake sheet with parchment
• Cover skillet a with nonstick spray. Heat over medium heat. Crack eggs into a bowl and add cream and season salt; whisk mixture until well blended. Pour egg mixture into heated pan. Let set for 20 seconds, continuously stir with whisk until eggs are soft and set. Remove from heat.
• Unroll crescent rolls into four rectangles. Scoop scrambled eggs onto one side (leaving enough room to fold crescent roll over to form a square), place bacon on top. Fold crescent roll over to create a square, then using a a fork press along the edges to seal pocket. Bake for about 10 minutes or until golden brown.

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 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.