Bacon, Egg and Cheese Breakfast Pockets
Bacon, Egg, and Cheese Breakfast Pockets are stuffed full of fluffy scrambled eggs, crispy bacon, and melted cheese wrapped up and baked in light and flaky canned crescent roll dough.
- 2 cans crescent rolls
- 12 strips bacon cooked and chopped
- 8 eggs
- ⅓ cup milk
- 2 cups Cheddar Jack Cheese shredded
- 2 tbsp butter melted
- salt and pepper to taste
Preheat oven to 400 degrees.
In a large bowl, whisk together the milk and eggs. Season with salt and pepper to taste.
Scramble eggs over medium-low heat in a large skillet, stirring constantly. When eggs are cooked through, remove from heat and set aside.
Separate the crescent rolls into eight rectangles, pinching together the perforated seam in the center of each rectangle to seal.
Place eggs on one side of each rectangle.
Top the eggs with cheese and bacon.
Fold the other half of the crescent roll over the top of the eggs, bacon, and cheese. Pinch the sides together to seal.
Place breakfast pockets on a baking sheet and bake in preheated oven for 20 to 25 minutes.
Halfway through the baking time, remove breakfast pockets from oven and brush the tops with melted butter.
Let breakfast pockets rest for five minutes before serving.
Freeze for up to a month.
Reheat using the microwave or oven.