Description
A fun, handheld twist on a classic breakfast, these buttery, flaky pastry pockets are packed with creamy scrambled eggs, crispy bacon, melty cheese, and herbs—perfect for brunch, meal prep, or mornings on the go.
Ingredients
- 2 store-bought pie crusts, thawed
- 5 large eggs
- 1 tbsp milk
- 4 strips bacon, cooked and crumbled
- 1/2 cup shredded cheddar cheese
- 1 tbsp fresh chives or parsley, chopped
- Salt and pepper, to taste
- Optional: 1 tsp Dijon mustard or hot sauce
- For egg wash: 1 egg + 1 tbsp water
Instructions
- Cook bacon until crispy and drain on paper towels. In a bowl, whisk eggs, milk, herbs, salt, pepper, and optional mustard or hot sauce.
- Cook eggs over medium-low heat, stirring constantly, until just set but still soft. Remove from heat and stir in bacon and cheese.
- Unroll pie crusts and roll slightly thinner. Cut into rectangles (approx. 3 x 4 inches).
- Spoon egg mixture onto half the rectangles, leaving a 1/2-inch border. Top with remaining pastry pieces and crimp edges with a fork to seal. Brush tops with egg wash.
- Place on parchment-lined baking sheet. Bake at 400°F (200°C) for 16–20 minutes until golden brown. Cool slightly before serving.
Notes
- Use puff pastry for an extra flaky variation.
- Swap bacon with veggies like mushrooms or spinach for a vegetarian version.
- Make ahead and freeze either before or after baking.
