All the breakfast favorites, tucked away inside a pillow pocket of dough. We’re talking bacon, egg, and cheese! These Bacon, Egg & Cheese Breakfast Pockets are surprisingly easy to make, and delicious too. Plus, they’re great to have on hand as a grab-and-go option during the week. You know what that means, they reheat really well with a quick pop into the microwave or toaster oven.

You can feel free to make these your own too. Spice them up with some jalapeño. Swap the bacon for breakfast sausage. Or even change up the cheese used for a favorite or just something you have on hand. No matter which way you go, these things are delish!

I used a refrigerated pizza dough for ease, but you could use a homemade pizza dough, or a mix that you like. The one I used was right at 160 calories a serving. I also went ahead and used whole eggs, but egg whites would be another great option if you want to save on a few more calories.

These do make 6 VERY large breakfast pockets, and for kiddos you might be able to get away with halving the servings to get 12 instead of the 6.

Bacon, Egg & Cheese Breakfast Pockets

Yield: 6

Author: The Skinny Fork (Amanda Plott)

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Breakfast baked up inside a pocket of dough! Bacon, egg, and cheese - oh my! Great for a grab-and-go breakfast option during the week.

Ingredients

6 Whole Large Eggs
3 Tbsp. Low Fat Cottage Cheese
2 (13.8 Oz.) Tubes Refrigerated Pizza Dough
6 Tbsp. Reduced Fat Shredded Cheddar Cheese
3 Tbsp. Fat Free Shredded Mozzarella
6 Tbsp. Chopped Bacon
Salt & Pepper to Taste

Instructions

Blend together the 6 Whole Large Eggs and 3 Tbsp. Low Fat Cottage Cheese.
Heat a medium skillet over medium-high heat then give a light coat of non-stick cooking spray. Pour the egg mixture in and cook to scramble.
Once done, remove from the heat, season with salt and pepper to taste and set aside.
While the eggs are cooling slightly, preheat the oven to 400 degrees F. and line two baking sheets with foil or a silicone baking mat.
Open the tubes of dough and roll each out to be just slightly smaller than the baking sheets.
On one of the rolled out pieces of dough, divide the eggs evenly among 6 areas.
Top the egg with 1 Tbsp. of the cheddar, 1/2 Tbsp. mozzarella, and 1 Tbsp. of bacon each.
Turn the other piece of dough out onto the top of it all and stretch to fit.Press dough together in between the six areas to make your pockets.
Using a knife or pizza cutter, cut out each pocket and seal together the edges using a fork or fingers.
Separate the pockets in between baking sheets to give space to bake and place in the oven to bake for about 20 minutes, or until the edges of the dough are browning.
Once done, remove from the oven and enjoy right away!

Nutrition Facts

Calories

454.44

Fat (grams)

14.12

Sat. Fat (grams)

5.04

Carbs (grams)

62.99

Fiber (grams)

1.96

Net carbs

61.03

Sugar (grams)

8.47

Protein (grams)

19.41

Sodium (milligrams)

1172.05

Cholesterol (grams)

177.36

Nutritional Claims: Balanced • Low Potassium • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free