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.
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.
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.
Easy Breakfast Pockets
By April 22, 2014Published:
- Yield: 4 pockets (4 Servings)
- Prep: 5 mins
- Cook: 15 mins
- Ready In: 20 mins
I swear, mornings seem to bring out the madness in our household sometimes. While we all have our routines and responsibilities, chaos …
- 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
- 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.