Thursday, April 28, 2011

Breakfast Pockets

Frog Prince and I have been on a quest to have breakfasts that are not pancakes/waffles/muffins at least one morning each week.  

This recipe is a hybrid -- it brings together our beloved carbs, and mixes it with yummy veggies, scrambled eggs, and of course, a little cheese.  

We made a big batch of these up over the weekend, and unlike my pizza pockets, these actually made it into the freezer!  So, we have a quick breakfast pocket in the freezer just waiting for growling tummies in the morning.

Breakfast Pockets
{makes ~10 pockets}

1 C really warm water
1 tsp. honey
1 T yeast
1 tsp. salt
1 T olive oil
1 1/2 C whole wheat flour
1 C white whole wheat flour

~1 C shredded cheddar cheese
8 oz. mushrooms
1/2 red bell pepper, finely chopped
1 C broccoli, chopped
4 eggs
1/4 C milk
salt and pepper, as desired
4-6 slices of bacon, cooked 

Begin by preparing the dough.  Dissolve the yeast in the warm water in the bottom of a large bowl (or mixing bowl if you are using your stand mixer).  Allow the yeast and water to sit for about 1 minute.  Then, add in the honey, salt and olive oil.  Stir in the flour.  You can either do this by hand, or with your mixer.  Knead the dough for about 5 minutes until smooth.  Allow the dough to sit, covered for 5 minutes while you prepare your filling.  

Add the sliced veggies to a skillet with a few drops of olive oil.  Saute the veggies until crisp tender.  

While the veggies are cooking, whisk together the 4 eggs and the 1/4 C milk.  Scramble the eggs in a lightly greased skillet until eggs are set.  Season with salt and pepper, to taste.  

Combine the veggie mixture together with the eggs.  Then, crumble up the cooked bacon strips and mix them into the egg veggie filling.  

Now, divide the dough into 10 small balls.  Flatten and roll out those dough balls into dough circles.  Place the dough circles on a lightly greased cookie sheet.  Now is also the time to preheat the oven to 400.  

Divide the topping mixture into proportions equal to the number of pockets you have to fill.  For us, that equated to about 1/2-3/4 C mixture per pocket.  Place the filling on half of the dough pocket.  

Sprinkle each pocket with shredded cheddar cheese.  

Using a pastry brush, spread water around the edges of the dough.  

Fold the dough over the filling and press to seal.  Use a fork to seal the edges tightly.  

If desired, sprinkle the top of the pockets with Italian seasoning, or chives.  

Bake at 400 for 12-14 minutes until pockets are lightly browned and sound hollow when tapped.  

Serve warm.  

If desired, cool the pockets completely.  Then, freeze in plastic freezer bags.  To cook, remove the breakfast pocket from the freezer and microwave for 1-3 minutes (depending on your microwave) until warmed.  


  1. These look delicious - can't wait to try them. I'm your newest follower through What's Cooking Thursday. Feel free to follow back. :-)

  2. I LOVE this idea!!! I get up really early for work in the morning and this would be great to heat up and eat in the car while driving, as opposed to swinging through the McDonald's drive-thru! My husband is picky about his veggies, but I bet he'd love this concept if I just used the egg, cheese and bacon...or maybe even sausage! My son is in kindergarten and it's usually a huge ordeal to get him to eat breakfast before school. I'm thinking that he'd be intrigued by the "surprise" of finding out what was inside the pocket and in turn, breakfast might become a bit more exciting! Can't wait to try them!!!

  3. I love this, a little pocket of goodness. Makes breakfast interesting indeed,

  4. Oh, I love this idea! Breakfast often gets so boring with seemingly limited ideas. I love to see a post with something new to liven up the mornings.

  5. I love heat and eat breakfast ideas. This looks wonderful.

    Following you from Full Plate Thursday!

    Elizabeth @

  6. This is the kind of breakfast I love. I would much rather have a savory, veggie laden meal like this as opposed to my kids' favorite sweet ones. Thanks for sharing.

  7. I am totally a new fan of your blog! I have been looking for a new food blog to follow that isn't totally about baking. Thank you for your ideas!!!

  8. Great pockets! Nothing beats breakfast and this is perfect for it. Bacon and mushrooms!!!!

  9. This sounds wonderful. I am going to have to give it a shot sometime soon.

  10. Yum! I wonder if hubby would remember to grab one of these on his way out the door. He leaves EARLY and I always stress over the fact that he doesn't eat a good breakfast. Maybe this would help! Thanks for sharing at What's Cooking Thursdays!

  11. i am more of a savory breakfast type girl- this looks right up my alley!

  12. Hi Sno White,
    This is a great idea and looks awesome! I just love your filling for the Breakfast Pockets. This is a wonderful recipe. Thank you so much for sharing with Full Plate Thursday and hope to see you next week!

  13. These look REALLY good!! Thank you for sharing.
    ~Prairie Story

  14. I absolutely cannot wait to try these! Thank you!

  15. Thanks for stopping in to show off your yummy breakfast pockets at These Chicks Cook. Hope you can come back by and share another recipe Wednesday. Have a wonderful week :)

  16. I'm going to make these soon! I love eggs! I might put potatoes in mine too!


Thanks for stopping by! I'd love to hear from you; especially how you're finding JOY in your kitchen.

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