Best 5 Southwest Breakfast Pockets Recipes

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Welcome to a southwestern culinary adventure with our mouthwatering breakfast pockets! Get ready to tantalize your taste buds with an explosion of flavors inspired by the vibrant region of the United States. Inside this article, you'll discover a collection of breakfast pocket recipes that blend traditional southwestern ingredients with a modern twist. From classic favorites to creative variations, these recipes offer a delightful fusion of zesty spices, fresh produce, and savory fillings. Whether you're a seasoned breakfast enthusiast or simply seeking a unique culinary experience, our guide will lead you through the process of creating these delectable treats. So, gather your ingredients, fire up your kitchen, and prepare to embark on a southwestern breakfast journey like no other!

Check out the recipes below so you can choose the best recipe for yourself!

CHEESY SOUTHWEST EGG BAKE



Cheesy Southwest Egg Bake image

Everything you love about breakfast in one delicious pan. In the oven in 20 minutes!

Provided by Pillsbury Kitchens

Categories     Breakfast

Time 50m

Yield 12

Number Of Ingredients 9

1 package (12 oz) bulk chorizo or spicy pork sausage
1/2 cup chopped onion
3/4 cup chopped bell pepper (any color)
10 eggs
1/4 cup whipping cream
2 cups shredded pepper Jack or Mexican cheese blend (8 oz)
1 teaspoon red pepper flakes
1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Original Biscuits (8 Count)
1 tablespoon vegetable oil

Steps:

  • Heat oven to 375°F. In 12-inch ovenproof skillet, cook sausage, onion and bell pepper over medium-high heat, stirring frequently, until sausage is no longer pink; drain. Remove mixture from skillet; set aside.
  • In large bowl, beat eggs and cream. Stir in 1 cup of the cheese, the pepper flakes and sausage mixture. Separate dough into 8 biscuits. Cut each biscuit into 6 pieces.
  • Spread oil in bottom of skillet. Place biscuits in skillet. Pour sausage mixture over biscuits. Top with remaining 1 cup cheese.
  • Bake 25 to 30 minutes or until egg mixture is set and crust is deep golden brown. Cool 5 minutes before serving.

Nutrition Facts : Calories 410, Carbohydrate 20 g, Cholesterol 205 mg, Fat 2, Fiber 0 g, Protein 19 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 820 mg, Sugar 5 g, TransFat 0 g

SOUTHWEST BREAKFAST BURRITOS



Southwest Breakfast Burritos image

In this recipe, we've got Southwest flair with the seasoned scrambled eggs, freshly diced red pepper and punchy cilantro. And we've got the down-home comfort charm with spicy country sausage and extra-sharp Cheddar cheese. All rolled up into a million little pockets of glory.

Provided by Bev Weidner

Categories     main-dish

Time 1h

Yield 8 servings

Number Of Ingredients 12

1 teaspoon extra-virgin olive oil, plus more for brushing
10 ounces breakfast sausage, casings removed
4 large eggs
1/4 cup milk
1 teaspoon cumin
1 teaspoon chili powder
Kosher salt and freshly ground black pepper
Eight 8-inch flour tortillas
8 ounces shredded extra-sharp Cheddar (about 2 cups)
1 red bell pepper, diced
1 1/2 cups fresh cilantro leaves
Salsa and guacamole, for serving

Steps:

  • Preheat the oven to 400 degrees F. Lightly brush a baking sheet with oil.
  • Brown the sausage in a large skillet over medium-high heat until cooked all the way through, 8 to 10 minutes. Transfer to a bowl.
  • Whisk together the eggs, milk, cumin, chili powder and a pinch each of salt and pepper in a large bowl.
  • Add the oil to the skillet (you won't need to if your sausage rendered enough fat). Reduce the heat to medium-low and add the eggs. Lightly scramble until cooked through, about 8 minutes.
  • Sprinkle each tortilla with a little bit of cheese, followed by about 1/4 cup each of the sausage, eggs and red bell pepper. Top each with a few cilantro leaves and the remaining cheese. Roll up the tortillas around the filling and place them on the prepared baking sheet seam-side down.
  • Brush the tops of the burritos with oil. Bake until the tops of the tortillas are golden brown and slightly crunchy, about 15 minutes. Serve with salsa, guacamole, anything!

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.

SOUTHWEST-STYLE CHEESY BREAKFAST SKILLET



Southwest-Style Cheesy Breakfast Skillet image

Add some adventure into your morning routine with our Southwest-Style Cheesy Breakfast Skillet recipe. Packed with delicious Tex-Mex flavors like jalapeño and red peppers, cilantro and chunky salsa, Southwest-Style Cheesy Breakfast Skillet is an exciting way to start the day.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 4 servings

Number Of Ingredients 8

4 slices OSCAR MAYER Bacon, cut into 1-inch-thick slices
1 cup each chopped onions and red peppers
4 cups (about 1/3 of 30-oz. pkg.) ORE-IDA Shredded Hash Brown Potatoes
1/2 small fresh jalapeño pepper, sliced
4 eggs
1 cup KRAFT Mexican Style Finely Shredded Four Cheese
1/4 cup TACO BELL® Thick & Chunky Salsa
2 Tbsp. chopped fresh cilantro

Steps:

  • Cook and stir bacon in large nonstick skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels.
  • Add onions and red peppers to drippings in skillet; cook 4 to 6 min. or until crisp-tender, stirring frequently. Stir in potatoes and jalapeño peppers; cook 15 min. or until potatoes are evenly browned, stirring occasionally.
  • Make 4 small wells in potato mixture with back of spoon; slip 1 cracked egg into each well. Top with bacon and cheese; cover. Cook 3 to 4 min. or until egg whites are firm and yolks are cooked to desired doneness. Remove skillet from heat. Let stand, covered, 1 min.
  • Top with salsa and cilantro.

Nutrition Facts : Calories 310, Fat 17 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 220 mg, Sodium 550 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 17 g

AIR-FRYER HAM AND EGG POCKETS



Air-Fryer Ham and Egg Pockets image

Refrigerated crescent roll dough makes this ham, egg and cheese pocket recipe a snap to prepare. —Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 2 servings.

Number Of Ingredients 6

1 large egg
2 teaspoons 2% milk
2 teaspoons butter
1 ounce thinly sliced deli ham, chopped
2 tablespoons shredded cheddar cheese
1 tube (4 ounces) refrigerated crescent rolls

Steps:

  • Preheat air fryer to 300°. In a small bowl, combine egg and milk. In a small skillet, heat butter until hot. Add egg mixture; cook and stir over medium heat until eggs are completely set. Remove from the heat. Fold in ham and cheese., Separate crescent dough into 2 rectangles. Seal perforations; spoon half the filling down the center of each rectangle. Fold dough over filling; pinch to seal. Place in a single layer on greased tray in air-fryer basket. Cook until golden brown, 8-10 minutes.

Nutrition Facts : Calories 326 calories, Fat 20g fat (5g saturated fat), Cholesterol 118mg cholesterol, Sodium 735mg sodium, Carbohydrate 25g carbohydrate (6g sugars, Fiber 0 fiber), Protein 12g protein.

Tips:

  • For a vegetarian version of these pockets, substitute crumbled tofu or tempeh for the sausage.
  • To make these pockets ahead of time, assemble them and then freeze them on a baking sheet. Once frozen, transfer the pockets to a freezer-safe bag. When ready to eat, bake the pockets directly from frozen at 375 degrees Fahrenheit for 25-30 minutes.
  • If you don't have crescent roll dough, you can use puff pastry dough instead.
  • Feel free to add other ingredients to these pockets, such as cooked bacon, chopped bell peppers, or shredded cheese.
  • Serve these pockets with your favorite dipping sauce, such as salsa, guacamole, or sour cream.

Conclusion:

These Southwest breakfast pockets are a delicious and easy-to-make breakfast or brunch dish. They're perfect for busy mornings or for feeding a crowd. With their combination of savory sausage, fluffy eggs, and melty cheese, these pockets are sure to be a hit with everyone who tries them. So next time you're looking for a quick and satisfying breakfast, give these Southwest breakfast pockets a try. You won't be disappointed!

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