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Bacon and Egg Breakfast Pockets

Bacon and Egg Breakfast Pockets

These Bacon and Egg Breakfast Pockets are a simple, grab-and-go meal perfect for busy mornings. Flaky puff pastry is filled with scrambled eggs, savory bacon, and melted cheese for a satisfying, homemade breakfast. They are also a fantastic make-ahead project for the weekend, as they freeze beautifully and reheat in minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 standard package Refrigerated Puff Pastry Sheets
  • ¾ cup Shredded Cheese (like sharp cheddar)
  • ¾ cup cooked, chopped Bacon (about 6-8 strips)
  • 4 Eggs (3 for filling, 1 for egg wash)
  • A splash of Water

Equipment

  • Baking sheet
  • Parchment paper
  • Sharp knife or pizza cutter
  • Small bowl
  • Pastry brush
  • Fork

Method
 

Instructions
  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Gently unfold thawed puff pastry sheets on a lightly floured surface. Cut the sheets into even squares (around 4x5 or 5x5 inches) and place them on the prepared baking sheet.
  3. Evenly distribute the scrambled eggs, chopped bacon, and shredded cheese onto one half of each pastry square, leaving a small border around the edges. Do not overfill.
  4. Fold the empty half of the pastry over the filling to create a triangle. Press the edges together firmly with your fingers, then press the tines of a fork along the sealed edges to crimp and secure.
  5. In a small bowl, whisk together the remaining egg with a small splash of water to create the egg wash.
  6. Using a pastry brush, lightly coat the tops and sides of each breakfast pocket with the egg wash.
  7. Place the baking sheet in the preheated oven and bake for about 15 minutes, or until they are puffed up and golden brown. Let them cool for a few minutes before enjoying.

Notes

Keep the puff pastry cold to ensure it gets flaky. For a perfect seal, press the edges with your fingers and then crimp firmly with a fork. Avoid overfilling to prevent leaks. These can be assembled ahead (without egg wash) and refrigerated for up to 24 hours. For variations, try swapping bacon for sausage or ham, using different cheeses like pepper jack or Swiss, or adding sautéed vegetables like onions, peppers, or spinach.