![]() ![]() ![]() Press top and bottom rectangle edges together, then crimp with a fork. Top each with a remaining dough rectangle. Brush them with some of the egg mixture, then place about 1/3 cup (1 3/4 oz./55 g) of the filling in the center of each. On the baking sheet, space 6 of the dough rectangles at least 1 inch (2.5 cm) apart. Pour the sauce over the potato filling and gently stir to coat. Stir in the cheese and mustard and season with salt and pepper. Repeat with the remaining milk, 1/2 cup (125 ml) at a time, then stir occasionally until the sauce thickens, about 2 minutes. Add 1/2 cup (125 ml) of the milk and stir until completely incorporated. In a saucepan over medium heat, melt the butter, then add the flour all at once and cook, whisking constantly, until deep golden brown, about 3 minutes. Drain well, transfer to a large bowl and toss with 1 tsp. Put the potatoes in a saucepan with 1 inch (2.5 cm) of water, cover and cook over medium heat until the potatoes are tender, about 10 minutes. Place on the prepared baking sheet and refrigerate until ready to use.Ĥ. Cut into 12 rectangles, each 4 by 5 inches (10 by 13 cm). On a floured work surface, roll out the dough into a 15-by-16-inch (38-by-40-cm) rectangle about 1/4 inch (6 mm) thick. Line a baking sheet with parchment paper.ģ. Meanwhile, preheat an oven to 400☏ (200☌). Wrap well in plastic wrap and refrigerate for 30 minutes.Ģ. Transfer the dough to a work surface and shape into a disk. Add the cream cheese and pulse a few times, just until the dough comes together. To make the dough, in a food processor, combine the flour, salt and butter and process until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. 1 cup (4 oz./125 g) grated Cheddar cheese, plus more for sprinklingġ. ![]() (185 g) thick-cut bacon, cooked until crispy and coarsely chopped 1/2 cup (2 1/2 oz./75 g) thawed frozen peas.(500 g) Yukon gold potatoes, peeled and cut into 1/2-inch (12-mm) dice (250 g) cream cheese, at room temperature 1 cup (8 oz./250 g) cold unsalted butter, cut into cubes.2 cups (10 oz./315 g) all-purpose flour, plus more for dusting.Choose a good-quality thick-cut bacon for the best flavor. Times may vary depending on your microwave.These savory hand pies are perfect for tucking into lunch boxes or taking on the road, but they also serve as a satisfying brunch dish, especially for kids, who will love helping you put them together. Once you are ready to serve, unwrap them and cook in the microwave for 2 minutes or until thawed and hot in the middle. Once they have cooled, wrap them in plastic wrap or foil and freeze them in a large freezer bag. Simply, assemble the breakfast pockets completely and bake as directed in the recipe. Let breakfast pockets rest for five minutes before serving. Return breakfast pockets to oven and finish baking. Halfway through the baking time, remove breakfast pockets from oven and brush the tops with melted butter. Place breakfast pockets on a baking sheet and bake in preheated oven for 20 to 25 minutes. Top the eggs with cheese and bacon.įold the other half of the crescent roll over the top of the eggs, bacon and cheese. Place eggs on one side of each rectangle. Separate the crescent rolls into eight rectangles, pinching together the seam in the center of each rectangle to seal. When eggs are cooked through, remove from heat and set aside. Scramble eggs over medium low heat in a large greased skillet, stirring constantly. In a large bowl, whisk milk and eggs together and season with salt and pepper to taste. Here are a few of my favorite additional filling ideas besides bacon: I would keep the eggs and cheese as the main filling ingredients, but feel free to mix up the others. If you want to change up the filling, check out the list of ideas below.įavorite Filling Ideas for Breakfast Pockets: One thing that I love about this recipe is how easy it is to customize them to your own tastes. They may look complicated, but they’re actually pretty easy to make and taste amazing. They’re full of savory breakfast flavor and wrapped in buttery crescent roll dough. These breakfast pockets are made with crescent roll dough and filled with tons of bacon, egg and cheese goodness!ĭo you love a hearty, filling breakfast? If so, you’re going to really enjoy these Breakfast Pockets. ![]()
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