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!
Servings Prep Time
6Pockets 20minutes
Cook Time Passive Time
25minutes 25minutes
Servings Prep Time
6Pockets 20minutes
Cook Time Passive Time
25minutes 25minutes
Ingredients
Instructions
  1. Preheat oven to 400 degrees.
  2. Cook pork sausage or bacon (whichever you want to use).
  3. Dice potatoes and saute in olive oil and 1 Tbsp butter until fork tender. Season generously with salt and pepper.
  4. Scramble eggs, and set aside about 1/4 of the mixture to use as an egg wash later. Cook remaining scrambled eggs.
  5. Lay out the thawed puff pastry and roll it out to about 14″ x 13″. Cut it into six equal rectangles.
  6. 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.
  7. 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.
  8. Bake for 24-26 minutes or until evenly brown on top.
Recipe Notes

Like I said above, you can substitute the sausage for bacon. Place one piece of bacon, broken into pieces instead of the sausage.