Recipe / Breakfast

Easy Breakfast Pockets

I swear, mornings seem to bring out the madness in our household sometimes. While we all have our routines and responsibilities, chaos usually ensues. But the one thing we make sure we do is start off the day with a good breakfast. Since Naomi is 5 weeks away from giving birth to our new son and we’re not big on sending the boys to school with bellies full of cold cereal or Eggo’s, I actually woke up earlier than everyone and made these amazingly delicious and easy-to-make Breakfast Pockets.

Breakfast Pockets | Real Food by Dad

These breakfast pockets are ridiculously awesome and even easier to make. Literally just a few ingredients and take just 20 minutes to make from start to finish. For Cole and me – it’s scrambled eggs, bacon and cheese. For Naomi, she always adds crazy stuff into her eggs, so I portioned out her scrambled eggs and added one tablespoon of feta cheese and two tablespoons of tabouli. Super adaptable for everyone.

Breakfast Pockets from Real Food by Dad

These ended up being big hits. I’ve never seen Cole (all 44.4 pounds of him) eat so much food prior to school. He’s usually concerned with putting on some cool high socks, picking out a baseball hat and watching an episode of Spongebob or last night’s Lakers game. And Naomi? Let me say that I am always nervous cooking for her, since she is a true pro. That will never change. So hearing and seeing how much she loved it truly made my day.

So trust me on this one, you can’t go wrong with these breakfast pockets. Give them a try and you’ll be the hero of the day.

Yield: 4

Easy Breakfast Pockets

Breakfast Pockets via Real Food by Dad
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 5 large eggs
  • 2 tablespoons heavy cream
  • 1 teaspoon Lawry's Season Salt
  • 1/3 cup Jack and Colby cheese mix
  • 4 pieces bacon, cooked
  • 1 8 oz. crescent rolls

Instructions

  1. Heat oven to 425 degrees F. Line bake sheet with parchment
  2. 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.
  3. 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.
© Matt Robinson
Cuisine: american / Category: Breakfast
 

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10 comments to " Easy Breakfast Pockets "

  • Reply
    Crystal S.(Apples & Sparkle)
    April 23, 2014 AT 8:59AM

    I love this recipe, my oldest son has been on a breakfast Hot Pocket kick for a long time now and I always groan a little when I buy them every single week at the store. I’m gonna give these a try. : )

  • Reply
    simplygloria1
    April 23, 2014 AT 10:58AM

    These look so fun! Sounds like our mornings over here especially with my little man. (His middle name happens to be the same as your little one… But with a K.) And, Spongebob is (sadly) a part of our mornings, too. My boys are going to think these are way fun to have. I bet they do really well to make a bunch ahead of time and freeze. Have a great Wednesday!

    • Reply
      realfoodbydad
      April 23, 2014 AT 11:49AM

      Thanks Gloria! They are really so simple, and easy enough for those crazy mornings. One or two of them, some Spongebob, and a smoothie, and we’re all set. Happy Wednesday!

  • Reply
    Erika
    April 24, 2014 AT 11:19AM

    These are great! I’ve got a teenager that could eat cereal everyday (hard to kick them out of that habit). This is such a wonderful idea, can’t wait to try.

  • Reply
    realfoodbydad
    April 24, 2014 AT 11:24AM

    Thank you Erika! They are really easy, hope you and your teenager like them!

  • Reply
    Jenny
    May 18, 2014 AT 5:23PM

    Is there a recipe for the tabouli feta version or are you just using up leftovers?

    • Reply
      realfoodbydad
      May 18, 2014 AT 5:40PM

      Hi Jenny, we literally just asked the guy at the deli to give us a small serving of tabouli, which made things easy. Then you just skip the bacon & cheese, add a tablespoon of feta cheese and two tablespoons of tabouli. Hope that helps!

  • Reply
    chezus
    May 20, 2014 AT 9:09AM

    Totally digging on this recipe. Even though we have time to cook breakfast everyday, I would love to make a batch and put into the freezer for gym morning.

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