Tuesday, March 19, 2024

Bacon Egg and Cheese Pockets














I love working with puffed pastry…even the store bought turns out beautifully every single time. I love to stuff it with savory or sweet fillings that are truly delicious. I’m always amazed at how puffed up these get and I like to keep the filling a secret until my guests take that first bite.  This is one of my all time favorite breakfasts. It’s not the filling that matters.  It’s that buttery, flaky, puffed pastry that makes it the best breakfast ever.  And the fact that you can make them and freeze them is even better.  I have at least a dozen at all times in the freezer.  Just pop them in the toaster oven and you’re all set!   Delicious! Whether it’s for breakfast, brunch, lunch or dinner, you will love this recipe!

 Bacon Egg and Cheese Pockets

2 sheets frozen puff pastry, lightly thawed

8 large Eggs

1 additional egg mixed with 1 tablespoon water

6 slices of cheese (American, Swiss, Cheddar, Monterrey Jack

3 Slices of bacon, fried and cut in half

1/4 teaspoon salt

1/4 teaspoon pepper

4 tablespoons butter

2 sheets frozen puff pastry, lightly thawed

Preheat oven to 350 degrees. Arrange racks in oven to leave enough room for pastry to double its size in height.















Beat eggs, salt and pepper in a bowl. Melt butter in a skillet over medium heat, swirling pan to coat bottom evenly with butter. Pour egg mixture into skillet and cook over medium heat 2-3 minutes, gently lifting portions with spatula to allow uncooked portions to flow underneath, until eggs are almost set. They will continue to cook in the oven. Remove eggs to large plate and allow them to cool for about 15 minutes. 
















Unfold two puff pastry sheets on lightly floured surface. Cut down the seams into 3 wide strips.  Then cut across the strips to make a total of 6 rectangles per each sheet. Do the same with the next sheet. 










Beat an egg with a tablespoon of water to make an egg wash. Brush egg wash all around outside parameters of each rectangle.  This acts as a glue to hold them together once folded.  Set the egg wash aside to later brush the entire pastry.




Place a slice of cheese folder over in the middle of each rectangle. Then add scrambled eggs and anything else you might like. Finally lay a slice of bacon, cut in half, on top of the eggs.











Pick up another rectangle (dry side up) and stretch it slightly to make it fit over the filling. Once you have a nice fit, push down on the edges and then crimp all around the pastry with a fork to keep them together. 














Brush top and sides with remaining egg wash.  Cut small vent slits in the top of each pastry or poke them with a fork. This will allow the steam to escape.












Bake at 350 for about 12-15 minutes.  Be sure to leave enough room between oven racks as these will puff up 3 times their size.  Remove from oven.  Serve and ENJOY!












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