For a delicious breakfast that comes together in a snap, you can’t beat these breakfast pockets full of eggs, ham and cheese.
Plus the whole thing can be assembled ahead of time and baked when you’re good and ready.
What you need to make breakfast pockets with eggs, ham & cheese
- 1 package of 8 biscuits
- 5-6 eggs
- 1/4 cup milk
- 1/2 teaspoon salt and 1/4 teaspoon pepper
- 1 cup of fresh spinach
- Sliced or grated sharp cheddar cheese
- 8 slices of ham
How to make breakfast pockets with eggs, ham & cheese
Preheat oven to 375° and line a large baking sheet with parchment paper. In a large skillet over medium heat, cook bacon until crispy. Remove from heat and drain slices on paper towels. Pour off fat and wipe down skillet with paper towels.Well we can’t imagine breakfast without coffee and coffee needs to be made quicker and tasty for that read more.
In a large bowl, whisk together eggs and cream until frothy. Add salt and pepper according to your taste. Meanwhile Separate dough into 4 rectangles (two triangles each). Pinch together seams. Break bacon slices in half, then add to the one half of each rectangle. Top with scrambled eggs and cheese. Fold dough over filling and pinch together edges to seal. Place on baking sheet.
Bake at 350 degrees for about 30 minutes until golden brown on top.
To make breakfast pockets ahead of time
Assemble everything and just before popping the pan in the oven, cover and put in the fridge instead. To heat in the morning, set the pan on the counter for about 20 minutes to start bringing to room temperature.
PrintMake-Ahead Breakfast Pockets with Egg, Cheese & Ham
To prep these breakfast pockets ahead of time, assemble all eight pockets but instead of putting them in the oven, cover and refrigerate instead. When you’re ready to bake in the morning, bring the pan up to room temperature by setting on the counter for 20 minutes or so, or add 5 minutes of cooking time to the recipe below.
Ingredients
- 1 package of 8 biscuits
- 5–6 eggs
- 1/4 cup milk
- 1/2 teaspoon salt and 1/4 teaspoon pepper
- 1 cup of fresh spinach
- sliced or grated sharp cheddar cheese
- 8 slices of ham
Instructions
- Make scrambled eggs with spinach, salt and pepper.
- Flatten each biscuit and fill with a layer of ham, eggs and cheese.
- Pull each corner of the biscuit up to the top then flip over and place in a buttered pan.
- Add softened or melted butter to the top of each breakfast pocket.
- Bake at 350 degrees for about 30 minutes until golden brown on top.
Want more ideas for delicious breakfasts everyone loves?
Baked French Toast with Blueberries
Zucchini-Banana Bread
Great idea! Do you think these would freeze and reheat well?
Yes! If you froze them, I’d reheat in a covered pan in the oven at about 350 for maybe 30 mins. Going the microwave route, I’d wrap each one in a paper towel and hit about 1 minute but the texture won’t be as yummy unless you eat quickly. (Which may not be a problem! :))
Thanks for your note, Meggie!
Can you cook these and than freeze them to take out for breakfast each morning ? Thanks!
You can! Wrap them individually and warm them either in the microwave or in a low oven. Enjoy!