Breakfast Pockets

Breakfast Pockets




  • 3 tablespoons Butter, divided
  • 6 large eggs
  • 2 teaspoons Water
  • salt and pepper to taste
  • 1 tablespoon sour cream
  • 2 refrigerated 9-inch piecrusts
  • 4 tablespoons ketchup, mustard or taco sauce
  • 8 ounces cooked, drained bacon or sausage
  • 1 cup shredded cheese, (cheddar mozzarella or swiss)


  1. Preheat oven to 400 F.
  2. Melt 1-tablespoon butter in non-stick skillet over medium heat. Whisk together eggs, water, salt and pepper. Pour into hot skillet. Cook for 1 to 2 minutes, stirring frequently. While eggs are still a little runny, gently stir in sour cream. Cook 1 to 2 minutes longer but not until completely set. Remove from stove and let sit 15 minutes.
  3. Cut each piecrust in half. Brush each half with 1 tablespoon of ketchup, mustard or taco sauce. Place one-fourth of the eggs on bottom half of each crust half, leaving a one-inch border uncovered. Top with one-fourth of bacon, sausage or ham. Sprinkle one-fourth cup of desired cheese over meat.
  4. Gently fold top of crust half over to enclose egg-meat mixture forming a wedge. Using fingers, gently press edges to enclose, then use fork seal edges. Transfer to baking sheet and with knife cut slits in top to allow steam to escape.
  5. Melt remaining butter and brush over each pocket. Bake in preheated oven for 12 to 15 minutes. Transfer to cooling rack and allow to sit 5 to 10 minutes before eating.
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.