Description
Flaky puff pastry pockets filled with scrambled eggs, turkey bacon or tempeh, and rich cheddar cheese. These customizable, portable breakfasts are quick to bake and perfect for busy mornings or on-the-go meals. Enjoy restaurant-quality convenience with zero pork or alcohol.
Ingredients
Unsalted butter, vegan if needed
5 large eggs (plus 2 extra yolks)
3 tablespoons milk (any type)
Salt and pepper (to taste)
17.3 oz frozen puff pastry, thawed
5 strips cooked turkey bacon or tempeh, chopped
¾ cup shredded cheddar cheese
1 tablespoon water (for egg wash)
Garlic powder (optional)
Instructions
Preheat oven to 400°F. Line two baking pans with parchment paper.
Melt butter in a skillet. Whisk eggs with milk, salt, and pepper. Scramble until set.
Cut thawed puff pastry into 8 equal squares. Place 3-4 tbsp egg filling on bottom half of each square.
Add 1 tbsp turkey bacon or tempeh and 1 tbsp cheese to each pocket. Fold top half over, crimp edges with a fork, and pierce tops.
Whisk remaining egg with water for an egg wash. Brush onto pockets. Bake for 18 minutes until golden. Cool slightly before serving.
Notes
Freeze unbaked pockets for later use (bake 3-5 min longer). Substitute mozzarella or cheddar-jack cheese. Add spinach, bell peppers, or cooked quinoa for extra flavor. Use vegan butter for dairy-free version.
- Prep Time: 20
- Cook Time: 18
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pocket
- Calories: 350
- Sugar: 2g
- Sodium: 1050mg
- Fat: 21g
- Saturated Fat: 13g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 110mg