Bacon, Egg and Cheese Breakfast Pockets {Copycat Breakfast Hot Pockets}
Breakfast doesn't have to be complicated. These bacon, egg and cheese breakfast pockets are the perfect freezer friendly recipe! Why buy from the grocery store when you can make these Copycat Hot Pockets are delicious and easy?
Servings 8 Pockets
Calories 531kcal
Cost $4.00
Equipment
- Skillet
- Cookie Sheet
- medium mixing bowl
- Wire Whisk
Ingredients
- ⅓ c. Milk any fat percentage is fine
- 8 large eggs
- 2 cans crescent rolls separated and unrolled
- 2 c. colby-jack cheese shredded
- 12 slices bacon cooked and chopped
- 2 Tbsp butter melted
- salt and pepper to taste
Instructions
- Preheat oven to 400° F. Chop and precook bacon. Remove bacon and set on a paper towel to drain. Reserve 1 tbsp bacon grease. Combine milk and eggs with a wire whisk until eggs are beaten.
- Scramble eggs until they are firm and fully cooked.
- Open crescent rolls and unroll dough. Pinch middle seams together to create a rectangle and to seal the seam.
- Top the bottom half of the crescent roll rectangles with a portion of scrambled eggs. Repeat with bacon pieces and shredded cheese.
- Fold the top half of each crescent roll over the bacon, eggs and cheese. Pinch the seams in place to create a seal.
- Bake at 400° F for 12 minutes. Remove from oven, brush tops with melted butter and return to the oven. Bake an addition 10-12 minutes or until dough is done and tops are golden brown. Let rest for 5 minutes if serving immediately.
Notes
To Freeze:
Allow to cool fully. When fully cooled, wrap in one layer parchment paper and two layers plastic wrap. Store in gallon freezer bag until ready to reheat.