Best 13 Breakfast Pockets Recipes

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Kick-start your morning with a delightful grab-and-go breakfast treat – Breakfast Pockets! These scrumptious handheld pockets are bursting with flavor and provide a wholesome and convenient way to fuel your day. Inside this article, you'll find a collection of delectable breakfast pocket recipes that cater to various dietary preferences. Explore an array of fillings, from classic bacon and eggs to vegetarian delights filled with spinach, feta, and sundried tomatoes. Each recipe is thoughtfully crafted to provide a balanced meal, ensuring you stay energized throughout the day. Whether you're a fan of flaky crescent dough or prefer the rustic charm of puff pastry, our recipes offer a variety to satisfy your taste buds. So, get ready to embark on a culinary journey of breakfast pockets, where each bite promises a burst of flavor and nourishment.

Let's cook with our recipes!

BREAKFAST PITA POCKETS



Breakfast Pita Pockets image

A good substitute for the plain old omelet. You can use a variety of ingredients; however, I like the all meat version. Serve with salsa and ketchup!

Provided by SJKANG

Categories     100+ Breakfast and Brunch Recipes     Eggs     Scrambled Egg Recipes

Time 25m

Yield 2

Number Of Ingredients 5

2 slices bacon
2 links pork sausage
2 slices Canadian-style bacon
3 eggs, beaten
1 pita bread, cut in half

Steps:

  • Place bacon, sausage, and Canadian-style bacon in a medium skillet over medium heat. Fry until evenly brown; drain. Crumble bacon, and chop sausage.
  • Mix eggs into the skillet, and scramble with the bacon and sausage until no longer runny.
  • Place pita bread in a microwave, and heat on High about 30 seconds, until warm. Spoon the egg mixture into the pita bread halves, and serve warm.

Nutrition Facts : Calories 421.9 calories, Carbohydrate 17.9 g, Cholesterol 331 mg, Fat 27.4 g, Fiber 0.7 g, Protein 24.8 g, SaturatedFat 8.5 g, Sodium 993.3 mg, Sugar 1 g

SAVORY BREAKFAST CREPE POCKETS RECIPE BY TASTY



Savory Breakfast Crepe Pockets Recipe by Tasty image

Here's what you need: flour, eggs, milk, salt, butter, onion, garlic, spinach, mozzarella cheese, ham, fried eggs

Provided by Alix Traeger

Categories     Breakfast

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 cup flour
3 eggs
1 ½ cups milk
1 pinch salt
1 tablespoon butter
½ onion, sliced
2 cloves garlic, minced
1 cup spinach
4 slices mozzarella cheese, or swiss cheese
8 slices ham
4 fried eggs

Steps:

  • In a bowl, mix the flour, eggs, ½ cup (120 ml) of milk, and salt, until smooth.
  • Add in the remaining milk and mix again until the batter is thin and smooth.
  • Heat a nonstick pan over medium heat.
  • Add the butter and onions to the pan. Cook until browned.
  • Add garlic, spinach, and salt, and stir until spinach is wilted.
  • Remove the spinach mixture and clean the pan.
  • Return the pan to medium heat and add ¼-½ cup (60-125 g) of the batter into the pan.
  • Swirl the batter to coat the pan and leave on the heat until the sides start to lift up from the pan.
  • Using a spatula flip the crepe over and cook through, about 2 minutes.
  • Repeat with remaining batter.
  • Preheat oven to 350°F (180°C).
  • Lay the crepes on a baking sheet.
  • Place one slice of cheese in the middle of a crepe.
  • Top the cheese with 2 slices of ham and the spinach mixture.
  • Top with a fried egg and fold the edges over the egg, pressing down to make sure the sides stay in place. Repeat with other crepe.
  • Bake the crepes for 5 minutes or until yolk is at the desired consistency.
  • Enjoy!

Nutrition Facts : Calories 498 calories, Carbohydrate 37 grams, Fat 24 grams, Fiber 1 gram, Protein 31 grams, Sugar 5 grams

HAM AND CHEESE BREAKFAST POCKETS RECIPE BY TASTY



Ham And Cheese Breakfast Pockets Recipe by Tasty image

Here's what you need: white bread, ham, cheddar cheese, unsalted butter, garlic, large eggs, salt, pepper, fresh chive

Provided by Alix Traeger

Categories     Breakfast

Time 30m

Yield 4 servings

Number Of Ingredients 9

8 slices white bread
8 slices ham, cut into 2-in (5-cm) circles
4 slices cheddar cheese, cut into 2 in (5-cm) circles
2 tablespoons unsalted butter, melted
2 cloves garlic, minced
4 large eggs
salt, to taste
pepper, to taste
fresh chive, for sprinkling

Steps:

  • Preheat the oven to 400°F (200°C).
  • Lay out the bread on a work surface and use a glass or a rolling pin to flatten.
  • Place a circle of ham in the middle of 4 slices of bread. Top with one circle of cheddar and another slice of ham.
  • Place the remaining slices of bread on top and, using the lid of a mason jar or a cookie cutter, press down to create 4 pockets. Make sure the seams are closed, pinching to seal if necessary. Reserve the bread with the circle cut-outs.
  • Place the pockets on a baking sheet.
  • In a small bowl, mix the melted butter and garlic. Brush the pockets with garlic butter.
  • Bake for 15 minutes, or until toasted.
  • Place the reserved bread on a baking sheet and brush with the remaining garlic butter.
  • Crack 1 egg into each circle, and season with salt and pepper.
  • Bake for 5 minutes, or until the yolk is cooked to your preference.
  • Serve the egg bread with the ham and cheese pockets and sprinkle with chives.
  • Enjoy!

Nutrition Facts : Calories 188 calories, Carbohydrate 4 grams, Fat 13 grams, Fiber 0 grams, Protein 10 grams, Sugar 0 grams

SAUSAGE BREAKFAST POCKETS



Sausage Breakfast Pockets image

A satisfying breakfast doesn't get much quicker and easier. Just grab one of these cheesy, sausage-stuffed rolls, and you'll be on your way. -Cheri Harrison, Cairo, Georgia

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 40m

Yield 4 servings.

Number Of Ingredients 5

1/4 pound bulk pork sausage, cooked and drained
1/2 cup shredded cheddar cheese
2 ounces cream cheese, softened
1 tablespoon dried parsley flakes
1 tube (8 ounces) refrigerated crescent rolls

Steps:

  • Preheat oven to 375°. In a small bowl, combine sausage, cheddar cheese, cream cheese and parsley., Unroll crescent dough and separate into four rectangles; seal perforations. Transfer to a foil-lined baking sheet. Place 3 tablespoons sausage mixture in the center of each rectangle. Bring four corners of dough over filling and twist; pinch to seal., Bake 14-16 minutes or until golden brown. Serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 380 calories, Fat 26g fat (11g saturated fat), Cholesterol 41mg cholesterol, Sodium 690mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 0 fiber), Protein 10g protein.

BREAKFAST PITA POCKETS



Breakfast Pita Pockets image

Make and share this Breakfast Pita Pockets recipe from Food.com.

Provided by Balmain Gal

Categories     Breakfast

Time 17m

Yield 2 pockets, 2 serving(s)

Number Of Ingredients 11

2 slices bacon, cut into small pieces
100 g spinach
6 ripe cherry tomatoes, chopped
2 large mushrooms, sliced
olive oil (10 sprays )
3 eggs, beaten
salt
pepper
all purpose seasoning
2 pita pockets
3 teaspoons light sour cream

Steps:

  • Heat a large frying pan and add the bacon. Dry fry for 3 or 4 minutes until it starts to brown.
  • add the tomatoes and mushrooms with the olive oil.
  • continue to fry until the mushrooms have softened and browned.
  • Put the pita pockets on to toast.
  • Meanwhile, add the spinach to the frying pan and cook for one minute.
  • Add the beaten egg and stir until the egg is cooked.
  • Season to taste.
  • Slice open one side of each of the pita breads and spread the inside with a thin layer of sour cream.
  • Fill the pitas with the egg mixture and enjoy!
  • It tastes good with some bbq or tomato sauce on the side and also works with some cheddar cheese stirred through the egg mixture just after cooking. It's also good with different veggies, such as capsicum, spring onions or avacado.

BREAKFAST POCKETS RECIPE - (4.3/5)



Breakfast Pockets Recipe - (4.3/5) image

Provided by kayjayjohnson

Number Of Ingredients 20

Dough:
1 1/2 tablespoons yeast
1/2 cup warm water (110°)
3/4 cup evaporated milk (110°)
1/2 cup vegetable oil
1/4 cup sugar
1 egg
1 teaspoon salt
3 1/2 cup flour
Filling:
1 pound bulk sausage
1/2 cup onion, chopped
1 1/2 cup frozen hash brown potatoes, thawed
7 large eggs
3 tablespoons milk
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic salt
pinch of cayenne pepper
2 cups cheddar cheese, shredded

Steps:

  • Dough: In a bowl, dissolve yeast in the water. Add milk, oil, sugar, egg, salt, and 2 cups flour; beat until smooth. Add enough flour until it makes a soft dough but do not knead. Cover and let rise in a warm place until doubled, about 1 hour. Filling: Cook the sausage and onion over medium heat until browned. Drain. Add the hash browns, eggs, milk, and spices. Cook and stir until set. Sprinkle with cheese and keep warm. Assembling the pockets: Preheat oven to 350°F Punch down the dough and cut into 16 equal pieces. Roll each piece into 7 in circle on a floured surface. Top with 1/3 cup filling, fold, and pinch shut. Bake for 15-20 minutes. To freeze: Allow cooling on the baking sheet. Once cooled, place in the freezer until frozen. Store in a ziplocK bag in the freezer for 3-6 months. To reheat, place on a paper towel and microwave for 1 1/2-2 minutes.

BREAKFAST POCKETS



Breakfast Pockets image

Meet the Cook: With these, I like being able to serve a complete breakfast inside a tidy pocket of dough. Just add fresh fruit, juice or fruit-flavored gelatin on the side. -Dolores Jantzen, Plymouth, Nebraska

Provided by Taste of Home

Categories     Breakfast     Brunch     Lunch

Time 50m

Yield 14 servings.

Number Of Ingredients 19

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
3/4 cup warm evaporated milk (110° to 115°)
1/2 cup canola oil
1/4 cup sugar
1 large egg
1 teaspoon salt
3 to 4 cups all-purpose flour
FILLING:
1 pound bulk pork sausage
1/2 cup chopped onion
2-1/2 cups frozen shredded hash brown potatoes, thawed
7 large eggs, lightly beaten
3 tablespoons whole milk
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic salt
Pinch cayenne pepper
3 cups shredded cheddar cheese

Steps:

  • In a bowl, dissolve yeast in water. Add evaporated milk, oil, sugar, egg, salt and 2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough (do not knead). Cover and let rise in a warm place until doubled, about 1 hour. , Meanwhile, in a skillet, cook the sausage and onion over medium heat until sausage is no longer pink; drain. Add hash browns, eggs, milk and seasonings. Cook and stir until the eggs are completely set. Sprinkle with cheese; keep warm. , Punch dough down; divide into 14 pieces. On a floured surface, roll out dough into 7-in. circles. Top each with about 1/3 cup filling; fold dough over filling and pinch the edges to seal. Place on greased baking sheets. , Bake at 350° for 15-20 minutes or until golden brown.

Nutrition Facts : Calories 408 calories, Fat 25g fat (10g saturated fat), Cholesterol 164mg cholesterol, Sodium 650mg sodium, Carbohydrate 30g carbohydrate (7g sugars, Fiber 1g fiber), Protein 15g protein.

BREAKFAST PITA POCKETS



Breakfast Pita Pockets image

At home or on the go, pita halves make handy holders for this flavorful mixture of sausage, scrambled eggs and Swiss cheese. "I don't know where I found this recipe, but I do know everybody likes it," writes Mrs. James Kell of Ocala, Florida. "Once the pockets are filled, they can be kept warm in the oven until the whole family is fed."

Provided by Taste of Home

Categories     Breakfast     Brunch     Lunch

Time 25m

Yield 10 servings.

Number Of Ingredients 8

1 pound bulk pork sausage
5 pita breads, halved
5 eggs
1/4 cup milk
1/2 teaspoon dried oregano
1/8 to 1/4 teaspoon salt
1/4 teaspoon pepper
5 slices Swiss cheese, halved

Steps:

  • In a large skillet, cook sausage over medium heat until no longer pink. Drain and set aside. Place the pita halves in an ungreased 11x7-in. baking pan. Bake at 300° for 5 minutes. , In a large bowl, beat the eggs, milk, oregano, salt and pepper. Pour into a lightly greased skillet. Cook and stir gently over medium heat until the eggs are completely set. Stir in sausage. Place a half slice of cheese in each pita half; spoon about 1/3 cup of egg mixture into each half. Serve warm.

Nutrition Facts :

BREAKFAST POCKETS



Breakfast Pockets image

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!

Provided by Tammie83

Categories     Breads

Time 20m

Yield 3 Pockets

Number Of Ingredients 9

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)

Steps:

  • 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.

BREAKFAST POCKETS



Breakfast Pockets image

A delicious family recipe. We make these for special occasions and eat all day!

Provided by Whitney

Categories     Main Dish Recipes     Savory Pie Recipes

Time 48m

Yield 8

Number Of Ingredients 10

1 (12 ounce) package bulk pork sausage
2 cups shredded Jack cheese
1 cup shredded carrots
2 eggs
3 green onions, chopped
1 tablespoon grated Parmesan cheese
1 teaspoon prepared yellow mustard
1 teaspoon ground black pepper
1 teaspoon Italian seasoning
2 (8 ounce) cans refrigerated crescent roll dough (such as Pillsbury®)

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Combine cooked sausage, Jack cheese, carrots, eggs, green onions, Parmesan cheese, mustard, pepper, and Italian seasoning in a large bowl.
  • Roll out dough onto a 9x13-inch baking pan. Separate into 8 rectangles; press perforations together to seal. Spoon 1/3 cup sausage mixture onto each rectangle; fold dough over the mixture and press edges to seal.
  • Bake in the preheated oven until golden brown, 18 to 20 minutes.

Nutrition Facts : Calories 461.6 calories, Carbohydrate 24.7 g, Cholesterol 96.2 mg, Fat 31.1 g, Fiber 0.7 g, Protein 18.7 g, SaturatedFat 12 g, Sodium 1009.9 mg, Sugar 5 g

SAUSAGE-STUFFED BREAKFAST POCKETS



Sausage-Stuffed Breakfast Pockets image

Croissants stuffed with sausage, cheese, and hash browns, folded and baked. We like to top them with my husband's homemade sausage gravy.

Provided by Jennifer 'Stapp' Rinard

Categories     100+ Breakfast and Brunch Recipes     Meat and Seafood     Sausage

Time 40m

Yield 12

Number Of Ingredients 4

½ pound mild breakfast sausage
¼ (2 pound) package frozen hash browns
4 (8 ounce) cans refrigerated crescent rolls
1 cup shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat a large skillet over medium-high heat. Cook and stir sausage until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
  • Place frozen hash browns and 3 tablespoons water into the same hot skillet. Cover and cook until no longer frozen and just starting to turn brown, about 5 minutes.
  • Unroll crescent rolls. Place 4 rolls side-by-side and pinch together to make a square. Top dough with some of the sausage, hash browns, and Cheddar cheese. Fold edges over the filling. Repeat with the remaining 12 rolls to make 4 pockets total. Place pockets on a baking sheet.
  • Bake in the preheated oven until golden brown, about 10 minutes.

Nutrition Facts : Calories 394.2 calories, Carbohydrate 32.9 g, Cholesterol 20.7 mg, Fat 24.3 g, Fiber 0.3 g, Protein 10.6 g, SaturatedFat 7.8 g, Sodium 819.3 mg, Sugar 5.4 g

HOMEMADE BREAKFAST POCKETS



Homemade Breakfast Pockets image

Every Sunday morning we have breakfast together. My daughter is back to school and joined the play, needless to say they have play practice every sunday morning@10AM. I was looking for a breakfast that was easy for her to eat and run out the door. I buy crescent rolls by the case, we love them, I had some left over bacon, came up...

Provided by Judy Wisniewski

Categories     Other Breakfast

Time 45m

Number Of Ingredients 6

2 can(s) refrigerated crescent rolls
8 eggs
1/4 c water
cheese
cooked bacon
salt and pepper

Steps:

  • 1. Preheat oven 375 degrees
  • 2. add the eggs to a bowl with a quarter cup of water, whisk the eggs add the crumbled cooked bacon, salt & pepper to taste. Scramble the eggs & bacon in a frying pan.
  • 3. while the eggs are cooking open the crescent rolls and break each pack in to 4 rectangles, you will have 8, squeeze the seams together.
  • 4. place a piece of parchment paper on a cookie sheet, place the first rectangle on the cookie sheet.
  • 5. place a 1/2 piece of cheese on half of the rectangle, (I used american cheese, you can use any kind you like) place a spoonful of the scrambled egg & bacon on top of the cheese
  • 6. fold the dough in half pulling the dough over the egg & cheese
  • 7. using a fork seal the pocket closed.
  • 8. bake on the second rack of the oven for 15-18 mins, enjoy a quick breakfast. I added a piece of cheese to the top of a few. This is so easy and versatile you can make them vegetarian, remove the bacon, add some spinach, or add sausage, anything you desire. I have used egg beaters before as well.

SOUTHWEST BREAKFAST POCKETS



Southwest Breakfast Pockets image

I came up with this after the birth of my second son. The two are only 17 months apart, so I needed meals that were fast, delicious and kept us fueled all morning. This easy breakfast recipe can be a great lunch or even dinner, too. -Koleen O'Malley-Ellingson, Sioux Falls, South Dakota

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 2 servings.

Number Of Ingredients 9

2 large eggs
2 large egg whites
1 teaspoon olive oil
1 small onion, chopped
1 garlic clove, minced
1/2 cup canned pinto beans, rinsed and drained
4 whole wheat pita pocket halves, warmed
1/4 cup salsa
Sliced avocado, optional

Steps:

  • Whisk together eggs and egg whites. In a large nonstick skillet, heat oil over medium heat; saute onion until tender, 3-4 minutes. Add garlic; cook and stir 1 minute. Add eggs and beans; cook and stir until eggs are thickened and no liquid egg remains., Spoon into pitas. Serve with salsa and, if desired, avocado.

Nutrition Facts : Calories 339 calories, Fat 9g fat (2g saturated fat), Cholesterol 186mg cholesterol, Sodium 580mg sodium, Carbohydrate 47g carbohydrate (4g sugars, Fiber 7g fiber), Protein 19g protein. Diabetic Exchanges

Tips:

  • For a healthier version, use whole-wheat tortillas and reduced-fat cheese.
  • Feel free to experiment with different fillings, such as scrambled eggs, cooked bacon, or diced vegetables.
  • Add a dollop of salsa, guacamole, or sour cream for extra flavor.
  • For a fun twist, try using different shaped tortillas, such as square or heart-shaped.
  • Serve breakfast pockets with a side of fresh fruit or yogurt for a complete meal.

Conclusion:

Breakfast pockets are a quick, easy, and delicious way to start your day. They're perfect for busy mornings when you don't have a lot of time to cook. Plus, they're a great way to use up leftover ingredients. So next time you're looking for a quick and easy breakfast, give breakfast pockets a try. You won't be disappointed.

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