Prep 10 mins
Cook 10 mins
This is a recipe I made up one morning after looking through various breakfast pizza recipes. I knew I couldn't eat a whole breakfast pizza myself and didn't want to waste a ton of stuff, so I thought up a way to make it personal size, hence the Breakfast Pocket. I hope you enjoy, and I welcome your feedback! Bon Apetit!
- 1 1⁄2 cups Bisquick
- 1⁄3 cup milk (Any type is fine)
- 2 large eggs
- 2 tablespoons milk
- 1⁄8 teaspoon pepper
- 1⁄8 teaspoon salt
- 2 scallions, chopped
- 3 tablespoons cheddar cheese, shredded
- 3 slices cooked bacon (Can be cold)
- Preheat your oven to 450°F.
- In a medium bowl add the Bisquick and milk. Mix together with a fork until dry mix is fully incorporated and forms a ball.
- Divide the large ball of dough into 6 equally sized balls.
- Take one ball and flatten it between your palms to form a circle about a 1/4 inch thick. Repeat for the other 5 balls, and set aside.
- In a small skillet mix eggs, milk, salt, pepper and scallions over medium heat. Stir constantly until eggs no longer look "wet". Remove from heat.
- Take one of the circles of dough and put 1 Tablespoon of shredded cheddar cheese on top in the middle. Place 1/4 cup of the scrambled eggs on top of the cheese then place one of the strips of bacon on top of that. (You can cut it into thirds or even chop it if you like.).
- Take a second circle of dough and place it on top of the mound of cheese, eggs and bacon. Bring the edge of the top one down so it touches the bottom and pinch the two together around the edges.
- Place the pockets on a lightly greased cookie sheet and bake for 7-10 minutes or until golden brown on top.
- Want to make ahead and freeze? Just pop in a container or plastic baggie and throw them in the freezer after they've cooled. To heat, wrap loosely in a paper towel and microwave on high for 2 minutes 45 seconds.
- NOTE: The great thing about this recipe is that you can change it up pretty much any way you want. If you don't have Bisquick you can use pretty much any country biscuit recipe. Change up the meat if you like: ham, sausage, bacon, cheddar sausage, whatever you like. Add more cheese if you like. Use Egg Substitute for a more healthy version. I have tried it several different ways and it lends itself to changes well.Also the crust is a thinner crust. If you would like a thicker crust then simply double the biscuit ingredients, follow the directions to mix it up and divide into 6 equal balls, but make the circles of dough between 1/4 inch and 1/2 thick. It will require extra baking time. Bake about 15 - 20 minutes of until golden brown on top.
These were good, but I agree with a previous poster that I will make these into smaller pockets. DH said they were good, but a little too much for a breakfast on the go. I will experiment with fillings next time.
I made these and then froze them for a quick, on-the-go breakfast. They were pretty good but in my opinion, kind of bland. The changes I made were as follows: I used skim milk, egg beaters and finely chopped sweet onions. I did not have any bacon on hand and I used mozzerella cheese instead of cheddar. Also, I made six small pockets (instead of three big ones) and forked them like a ravioli. This would probably be nice with bits of peppers or maybe spinach and mushrooms. This is a good solid recipe worth keeping as a staple.
I made this with canadian bacon and american cheese ( forgot to pick up cheddar). It was quick and simple and a nice change for the morning