Cheesy Egg Pockets

Cheesy Egg Pockets

These cheesy egg pockets are perfect for a rushed morning - just pop in the freezer, then reheat in the microwave, oven, or air fryer.

Prep

Cook

Category: Breakfast
Seasons All
Tags:
Cheese Bacon

Ingredients

Ingredients

8 Oakdell Cage-free Eggs
1 Teaspoon Salt
2 Tablespoons Dehydrated Minced Onions
1 Cup Gruyère Cheese
1 Cup Sharp Cheddar Cheese
6 Slices Cooked Bacon
2 Sheets Frozen Puff Pastry, Thawed
2 Teaspoons Garlic Salt
2 Tablespoons Grated Parmesan Cheese
2 Teaspoon Dried Chives

Cheesy Egg Pockets Directions

  1. Preheat the oven to 400 degrees. Spray a baking sheet with non-stick cooking spray. In a medium bowl, whisk together 7 eggs, salt, and minced onions. Pour the egg mixture into a skillet and scramble the eggs by moving the eggs around with a spatula. Stir in the cheeses and bacon, and remove from the heat.
  2. Sprinkle flour on the countertop and lay out one sheet of puff pastry. Cut into 6 equal rectangles. Lay out the next sheet and roll the dough out an additional 3 inches on each side, then cut into 6 equal rectangles.
  3. To make the egg wash, crack the remaining egg in a small bowl with 1 teaspoon of water and whip with a fork until well combined.
  4. Place the 6 smaller rectangles of puff pastry on the baking sheet. Place eggs in the center and brush the sides with egg wash. Place larger puff pastry on top and press the sides together with a fork.
  5. Brush the top with egg wash and top with garlic salt, parmesan cheese, and chives. Cut an "x" into the top centers to release steam as they cook. Bake for 25 minutes