Breakfast pockets

by

Instructions:

1. Make the Dough:

  1. In a large bowl, whisk together the flour, sugar, salt, and baking powder.
  2. Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
  3. Gradually add the milk, stirring until a dough forms. If the dough is too sticky, add a little more flour.
  4. Turn the dough out onto a floured surface and knead gently until smooth. Wrap in plastic wrap and let it rest while you prepare the filling.

2. Prepare the Filling:

  1. In a bowl, whisk together the eggs, milk, salt, and pepper.
  2. Heat the olive oil or butter in a skillet over medium heat. Add the diced vegetables and sauté until softened.
  3. Pour the egg mixture into the skillet with the vegetables. Cook, stirring gently, until the eggs are just set. Remove from heat.
  4. Stir in the cooked bacon or sausage (if using) and the shredded cheese.

3. Assemble the Breakfast Pockets:

  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. On a floured surface, roll out the dough to about 1/4 inch thickness. Cut into rounds or squares, depending on your preference.
  3. Spoon some of the filling onto one half of each dough piece, leaving a small border around the edge.
  4. Fold the dough over the filling to create a pocket. Use a fork to crimp the edges together, sealing the pocket.
  5. Place the breakfast pockets on the prepared baking sheet. You can brush the tops with a little beaten egg or milk for a golden finish, if desired.

4. Bake:

  1. Bake in the preheated oven for 20-25 minutes, or until the pockets are golden brown and cooked through.
  2. Let them cool slightly before serving.

Enjoy your homemade breakfast pockets! They can also be cooled, wrapped, and frozen for a quick breakfast option on busy mornings. Just reheat in the oven or microwave when you’re ready to eat.

Leave a Comment