Bacon Egg Cheese Biscuit Pockets are the ultimate breakfast hand pies. We take bacon, egg, cheese, store-bought biscuits and made them into an amazing hot pocket for breakfast.
Who doesn’t love a bacon egg and cheese biscuit from your favorite drive thru? But many of us are choosing to save money by not eating out and making it at home. So we are coming up with ways to have a delicious breakfast that one can eat on the go like this egg, cheese and bacon hot pocket recipe.
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We used fresh ingredients in our breakfast hand pies but also tried to make them as easy as possible. So we used canned biscuits that are rolled into a flat circle of dough, topped it with bacon, eggs and cheese and folded them over. They are then baked in the oven until the biscuit dough is cooked.
Breakfast Hot Pocket Recipe:
Ingredients:
- 1 5-count package biscuit dough (I used Pillsbury Butter Tastin’)
- 1 tablespoon butter
- 4 large eggs
- ¼ cup milk
- 4 strips bacon, coarsely chopped
- 3 slices cheese (I used American)
- Salt and pepper
Equipment Needed:
- Baking Sheet
- Parchment Paper
- Mixing Bowl
- Medium Skillet
- Rolling Pin
How to make Bacon Egg Cheese Biscuit Pockets:
Preheat your oven to 375° F and line a baking sheet with parchment paper. In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined.
Heat a medium skillet over medium low heat and add butter . When the butter is melted, add the egg mixture and cook until scrambled. Remove the pan from heat and allow the eggs to cool slightly.
Meanwhile open the biscuit package and separate the biscuits. Use a rolling pin to roll out each biscuit until it’s flat.
Divide the scrambled eggs into 5 portions. Place one portion of the eggs along one side of the flattened biscuit and top with pieces of bacon.
Top the egg and bacon hot pocket with ½ slice of cheese.
Fold the other side of the biscuit over the top of the egg ,bacon and cheese and press the seams to seal and flatten.
Roll up the edge of the seam tightly to keep the filling from leaking out and use a knife to cut vent holes in the top. Repeat with all the other biscuits creating a total of 5 Bacon Egg Cheese biscuit Pockets.
Place the stuffed breakfast pockets on the prepared baking sheet and place in preheat oven.
Bake them for 12 to 15 minutes, until the breakfast pockets are golden brown and remove from oven.
Allow the pockets to cool slightly before eating. Enjoy!
Other Easy Breakfast Recipes:
- Mini McGriddle Breakfast Sandwiches
- Strawberry Cheesecake Crescent Rolls
- Air Fryer Donuts from Biscuits
- Crustless Mini Vegetable Quiche
Click HERE to save these breakfast hand pies to Pinterest
Bacon Egg Cheese Biscuit Pockets
Equipment
- medium skillet
Ingredients
- 1 package 5 count biscuit dough I used Pillsbury Butter Tastin’
- 1 tablespoon butter
- 4 large eggs
- ¼ cup milk
- 4 strips bacon coarsely chopped
- 3 slices cheese I used American
- Salt
- black pepper
Instructions
- Preheat your oven to 375° F and line a baking sheet with parchment paper. In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined.
- Heat a medium skillet over medium low heat and add butter . When the butter is melted, add the egg mixture and cook until scrambled. Remove the pan from heat and allow the eggs to cool slightly.
- Meanwhile open the biscuit package and separate the biscuits. Use a rolling pin to roll out each biscuit until it’s flat.
- Divide the scrambled eggs into 5 portions. Place one portion of the eggs along one side of the flattened biscuit and top with pieces of bacon.
- Top the egg and bacon hot pocket with ½ slice of cheese.
- Fold the other side of the biscuit over the top of the egg ,bacon and cheese and press the seams to seal and flatten.
- Place the stuffed breakfast pockets on the prepared baking sheet and place in preheat oven.
- Bake them for 12 to 15 minutes, until the breakfast pockets are golden brown and remove from oven.
- Allow the pockets to cool slightly before eating. Enjoy!
Nutrition
