Classic Recipes

Guest Recipe: Breakfast Pockets

Today, we are featuring a guest recipe blog from my other half! He saw this video and literally went straight to the kitchen to whip up a batch.

“The greatest thing you’ve not eaten today. Put one, or six, in your face hole.

Servings: 6

What you’ll need:

8 eggs
4 strips bacon
1/4 cup of milk
1 cup arugula
1/2 cup cheddar cheese
1 crescent roll sheet
1 Tbs butter
Freshly-ground pepper
Course salt
1 Tbs paprika

Begin by pre-heating the oven to 350.

Make scrambled eggs. (This can be as easy or complicated as you want. Feel free to add additional ingredients here, or leave some out.) If you want it to taste good, though, make your scrambled eggs like I make them:

Start by preparing bacon in a saucepan. Lightly salt and pepper to taste. When bacon is nearing completion, add one cup of arugula. Cook for about three minutes – the arugula will wilt. While this is going on, in a separate mixing bowl, combine eggs, 1/4 cup of milk, and 1 Tbs of paprika. Wisk together well. Add egg mixture to bacon & arugula. Make sure not to let the eggs burn – in fact, slightly undercooked is preferable (not runny, but not brown). Remove from heat and let stand for 5 minutes.

Cover a 9×13 baking sheet with tin foil and coat tin foil with cooking spray. Unroll crescent dough and cut into 6 even squares.

Scoop egg mixture into the six squares. (I find lightly coating my fingers and hands in flour makes working with the dough much more manageable.)

Once each square is filled, evenly distribute the cheese among the squares, on top of the eggs.  Pinch together the edges to form a pocket.

Melt 1 Tbs butter and brush generously over the pockets. Top with course salt.

Bake at 350 for 15-20 minutes. I personally checked on mine every few minutes after the 10 minute mark. I also added another coating of butter and salt at this point.

Remove from oven, and allow to rest for 5 minutes.

Extend hand, grab pocket, pocket to mouth, enjoy.”

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