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Breakfast Pockets
This Breakfast Pockets recipe produces a breakfast pastry filled with eggs, sausage, sauteed veggies and cheese.
Ingredients:
- 1 lb. store-bought or refrigerated pie crust
- 6 large eggs, well beaten
- 1/2 cup cooked bacon, sausage or ham
- Kosher salt
- Freshly ground black pepper
- 1 cup shredded Cheddar
- Onion to taste, chopped
- Green pepper to taste, chopped
- Olive oil for saute
- 1 avocado, mashed if desired
- Large skillet
- Preheat oven to 350 F and line a baking sheet with parchment paper
- On a floured work surface, roll out pie crust into a large rectangle and slice off rounded edges (if using store-bought)
- Slice into four strips.
- In a large nonstick skillet add oil and saute onions and pepper
- Add eggs, season with salt and pepper, and scramble, 3 minutes
- Add meat and stir in
- Spoon mixture over bottom halves of pie crust
- Top with avocado and cheddar and fold over tops
- Use your fingers to pinch to seal and press the twines of a fork to crimp
- Brush with egg wash and transfer to prepared baking sheet
- Bake until golden and puffy, 18 to 20 minutes
Source:
Authentic Cajun Recipes and Southern Recipes also lagniappe
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