There’s nothing better than a hearty on-the-go breakfast packed with all of your savory breakfast favorites – potatoes, sausage/bacon, cream cheese, and eggs! Eat them hot or make them ahead of time to pop in the microwave.
Have you guys ever had a Toaster Scrambles? I hate to admit this, but I kind of love them; mainly because they are extra cheesy. Anyway, they aren’t exactly healthy, and there is probably less than 2 tablespoons of filling in them. Therefore, I decided to try to recreate the idea but better! My version has tons of filling, and it gets the cheesiness from flavored cream cheese – my favorite type: garden vegetable.
I know that even when kids are doing school at home, breakfast can be a battle, so these can be made ahead of time to pop in the refrigerator or freezer until you are ready to heat them up. I will note that they are best fresh because the puff pastry gets a slightly chewy texture when reheated (still good, just different than fresh). Also, I used one sheet of puff pastry to make these six, but you can easily double or triple the recipe to put a whole batch in the freezer for when you need them. Side note: these would be a great “take to a neighbor, new mom, friend, etc. food”.
Ready to give them a try? Here’s what you need:
On-the-Go Breakfast Pockets
A hearty on-the-go breakfast for busy mornings. Make a batch ahead of time to freeze for when you need them!
Cook pork sausage or bacon (whichever you want to use).
Dice potatoes and saute in olive oil and 1 Tbsp butter until fork tender. Season generously with salt and pepper.
Scramble eggs, and set aside about 1/4 of the mixture to use as an egg wash later. Cook remaining scrambled eggs.
Lay out the thawed puff pastry and roll it out to about 14" x 13". Cut it into six equal rectangles.
One by one repeat the following steps: brush the edge of the rectangle with egg wash, on one side spread 1 Tbsp of cream cheese, top with about 1-2 Tbsp each of meat, eggs, and potatoes.
Fold the other half of the pastry over, and crimp the edges closed with a fork. Poke a few holes in the top, transfer to a sheet pan and brush top completely with egg wash. Repeat with remaining 5 rectangles.
Bake for 24-26 minutes or until evenly brown on top.
Like I said above, you can substitute the sausage for bacon. Place one piece of bacon, broken into pieces instead of the sausage.
YUM! Can’t wait to make them again, this time with the magical egg wash for extra color and texture!