Breakfast Pockets Bacon Egg (Print Version)
# Ingredients:
→ Puff Pastry
01 -
1 package store-bought puff pastry, thawed (two-sheet pack)
→ Filling
02 -
4 eggs, beaten
03 -
8 strips bacon, cooked and cut into bite-sized pieces
04 -
½ cup shredded mozzarella cheese or cheese of choice
→ Egg Wash
05 -
1 egg, beaten
→ Optional Garnish
06 -
Everything bagel seasoning
07 -
Sesame seeds
08 -
Black sesame seeds
# Instructions:
01 -
Remove puff pastry from the freezer and thaw for 5-10 minutes at room temperature.
02 -
Cook bacon using a pan, oven, or air fryer, and cut into bite-sized pieces. Beat the eggs and scramble them on the stovetop.
03 -
Roll out the puff pastry and cut into rectangles. Each sheet should yield 9 rectangles. Use one set of 9 as the bottom bases and the other set as the tops.
04 -
Place scrambled eggs, cooked bacon, and shredded cheese in order on the 9 bottom rectangles of puff pastry. Top with another rectangle, align the edges, and use a fork to seal the edges together.
05 -
Pierce a small hole in the center of each pocket with a knife to release air and brush egg wash over the tops.
06 -
Top with optional garnish such as bagel seasoning or sesame seeds, if desired.
07 -
Bake in a preheated oven at 350°F on a parchment-lined baking sheet for 20-25 minutes or until golden brown.
08 -
Lightly grease the air fryer tray or basket. Cook at 350°F in the air fryer for 10-15 minutes or until golden brown.
09 -
Serve warm as is or with a dipping sauce of choice.