Frog Prince and I have been on a quest to have breakfasts that are not pancakes/waffles/muffins at least one morning each week.
This recipe is a hybrid -- it brings together our beloved carbs, and mixes it with yummy veggies, scrambled eggs, and of course, a little cheese.
We made a big batch of these up over the weekend, and unlike my pizza pockets, these actually made it into the freezer! So, we have a quick breakfast pocket in the freezer just waiting for growling tummies in the morning.
Breakfast Pockets
{makes ~10 pockets}
Dough
1 C really warm water
1 tsp. honey
1 T yeast
1 tsp. salt
1 T olive oil
1 1/2 C whole wheat flour
1 C white whole wheat flour
Filling
~1 C shredded cheddar cheese
8 oz. mushrooms
1/2 red bell pepper, finely chopped
1 C broccoli, chopped
4 eggs
1/4 C milk
salt and pepper, as desired
4-6 slices of bacon, cooked
Begin by preparing the dough. Dissolve the yeast in the warm water in the bottom of a large bowl (or mixing bowl if you are using your stand mixer). Allow the yeast and water to sit for about 1 minute. Then, add in the honey, salt and olive oil. Stir in the flour. You can either do this by hand, or with your mixer. Knead the dough for about 5 minutes until smooth. Allow the dough to sit, covered for 5 minutes while you prepare your filling.
Add the sliced veggies to a skillet with a few drops of olive oil. Saute the veggies until crisp tender.
While the veggies are cooking, whisk together the 4 eggs and the 1/4 C milk. Scramble the eggs in a lightly greased skillet until eggs are set. Season with salt and pepper, to taste.
Combine the veggie mixture together with the eggs. Then, crumble up the cooked bacon strips and mix them into the egg veggie filling.
Now, divide the dough into 10 small balls. Flatten and roll out those dough balls into dough circles. Place the dough circles on a lightly greased cookie sheet. Now is also the time to preheat the oven to 400.
Divide the topping mixture into proportions equal to the number of pockets you have to fill. For us, that equated to about 1/2-3/4 C mixture per pocket. Place the filling on half of the dough pocket.
Sprinkle each pocket with shredded cheddar cheese.
Using a pastry brush, spread water around the edges of the dough.
Fold the dough over the filling and press to seal. Use a fork to seal the edges tightly.
If desired, sprinkle the top of the pockets with Italian seasoning, or chives.
Bake at 400 for 12-14 minutes until pockets are lightly browned and sound hollow when tapped.
Serve warm.
If desired, cool the pockets completely. Then, freeze in plastic freezer bags. To cook, remove the breakfast pocket from the freezer and microwave for 1-3 minutes (depending on your microwave) until warmed.
