Breakfast Pocket Recipe

Prep filling ingredients

Grate the cheddar cheese, chop cooked bacon into small pieces, and cook mini pasta shells according to package directions until al dente. Drain and set aside to cool slightly.

Make scrambled eggs

In a medium bowl whisk together 4 large eggs, 2 tbsp whole milk, 1 tsp salt and 1 tsp black pepper until blended. Heat 1 tbsp unsalted butter in a nonstick skillet over medium-low heat. Pour in egg mixture and cook gently, stirring frequently with a spatula until just set but still creamy. Remove from heat (eggs will finish carrying heat). Let cool 1–2 minutes.

Combine filling

In a bowl fold the scrambled eggs together with 1 cup grated cheddar, 6 chopped cooked bacon slices, and 1 cup cooked mini shells. Taste and adjust seasoning. If mixture seems too loose, let it cool a few more minutes so it is easier to handle.

Prepare bread: Trim the crusts off 6 slices of crustless sandwich bread if any remain and flatten each slice with a rolling pin until thin and pliable (about 1/4" thick). This helps them fold without tearing.

Make sealing wash: In a small bowl whisk 1 large egg with 2 tbsp milk to form an egg wash. Reserve 1 tbsp for final brushing.

Fill pockets: Spoon about 1/3 to 1/2 cup of the filling into the center of each flattened bread slice, leaving a 1/2-inch border. Do not overfill. Brush the edges with the egg wash and fold the bread over to form a half-moon or rectangle. Press edges gently to seal and crimp with a fork to ensure a tight seal.

Coat pockets: Put 1 cup breadcrumbs in a shallow dish. Optionally mix in 1 tbsp finely crumbled cooked bacon for extra flavor. Lightly brush each sealed pocket with the reserved egg wash, then dredge in breadcrumbs to coat all sides. Press crumbs lightly so they adhere. For a thinner crust, press gently; for a crunchier crust, double-coat: egg wash again and re-dredge.

Cook method — pan-fry (crispiest): Heat 2–3 tbsp vegetable oil in a large skillet over medium heat until shimmering. Fry the pockets 2–3 minutes per side, turning carefully, until golden brown and heated through. Drain on paper towels. Or cook method — bake: Preheat oven to 400°F (200°C). Place pockets on a parchment-lined baking sheet, spray or brush lightly with oil, and bake 12–15 minutes, flipping once, until golden and crisp. Internal temperature should reach at least 165°F (74°C).

Par-cook potato: Bring a small pot of salted water to a boil. Add diced russet potato and boil 3 minutes to slightly soften. Drain well and pat dry. (This step shortens skillet time and ensures fluffy centers.)

Cook potatoes: Heat 1 tbsp olive oil in a skillet over medium-high heat. Add diced par-cooked potatoes and 1 finely diced small yellow onion. Spread into a single layer and let brown without stirring for 3–4 minutes. Season with 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp salt and 1/2 tsp black pepper. Stir and continue to cook 6–8 minutes, stirring occasionally, until potatoes are crisp and golden and onions are caramelized.

Finish and serve: Taste and adjust seasoning. Sprinkle with 1 tbsp chopped fresh parsley if using. Serve hot alongside the cooked breakfast pockets.