Breakfast is great. I’ve got a love affair with it. But sometimes you just don’t have time to make freshdrop biscuits or moistcranberry ginger bran muffins. You need a meal prep style recipe where you can make a handful of breakfasts and pull them out for a quick reheat during the week. And that’s where these Puff Pastry Breakfast Pockets come in!
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This recipe was originally published on May 9, 2019 and was updated on September 30, 2021.
When I made thechocolate almond braid, I only used one sheet of the puff pastry and the other was just chillin’ in the freezer. For a while, I was excited to make a tasty asparagus tart, but that just never happened.
So what the hey was a girl gonna do with a sheet of leftover puff pastry clogging up the freezer? Well, I happened to have a small package of sweet Italian chicken sausage chilling in there too. It got me thinking about flaky pastry, gooey cheese, and yummy eggs. Inspiration! I decided to make portable Puff Pastry Breakfast Pockets!
I’d love to tell you that I meal prep like a boss every week because I am a smart, efficient woman that enjoys eating healthy meals. But that would be a lie. I love the idea of meal prepping, but I can only manage it in sporadic, random bursts. Like every now and then, I’ll meal prep some lunches.
Breakfast is a struggle for me sometimes. This is going to sound weird and strange, but stay with me. Turns out I have some wires mixed up in my brain, so when I get super hungry, I sneeze. Sounds silly, but my brain interprets intense hunger as a trigger to sneeze and it’s really uncomfortable because it feels like my stomach is sneezing.
Which I realize sounds ridiculous, but that’s the best way I can describe it.
Now that I’ve completely repulsed you… Sorry things got a bit too personal for a bit, but I just think it’s the craziest thing. So, to prevent one of these unpleasant sneeze attacks, I have to eat right away. Having a meal prepped breakfast pocket is just the sort of morning meal I need!
The GREATEST thing about these breakfast pockets is that they are completely customizable! Use your favorite breakfast meats, cheese varieties, and throw in some scrambled eggs to round it out. You can easily make them vegetarian too. Just nix the meat or sub in your favorite vegetarian meat substitute.
A tasty, filling breakfast pocket is a super simple formula. Puff Pastry + Breakfast Meat + Cheese + Eggs = Breakfast Pocket Meal Prep. The combinations are endless, but let me give you a few suggestions to get your brain working.
Chicken sausage, Mexican cheese blend, eggs
Canadian bacon, cheddar cheese, eggs
Goat Cheese, fresh herbs, eggs
Bacon, American cheese, eggs
Ham, Swiss cheese, eggs
Meal Preppin’ BAMF
Give yourself an afternoon to bake these up, let them cool, then wrap them up and store in the fridge. When you need a quick morning meal, reheat one of your breakfast pockets and get chowing. I’ll even give you two options for warming up your pocket. It’s super quick to microwave one for about 30 seconds, but you will lose a tiny bit of flakiness in the pastry.
If you’ve got the time, throw one or two breakfast pockets in the oven for a few minutes while your coffee brews. It will take a few more minutes, but it’s completely hands off, so you can keep getting ready without fiddling around. I suggest baking them for about 5- 7 minutes at around 350℉. The exact time will depend on the size of your breakfast pockets.
The first time I made these, I accidentally cut the puff pastry into 9 squares instead of 6. They still worked, but I prefer the larger squares when I cut 6 of them out of the dough. I’ve also tried different ways of sealing them. So far, all shapes and sizes have worked great!
Josh and I loved these puff pastry breakfast pockets, but I do have one word of caution. Puff pastry is super flaky. If you want a tidier option, try using crescent dough. It’s the same idea, just cleaner!
Feel like a meal prepping boss when you make Puff Pastry Breakfast Pockets. Take Sunday afternoon to bake enough healthy breakfasts to last you through the work week! Use any fillings you like to make these the perfect meal for you.
What are you going to stuff your puff pastry breakfast pockets with? Tell me in the comments below! And don’t forget to like the Bakes & Blunders Facebook page to see what I’m up to in the baking world.
Preheat the oven to 400℉. Line a baking sheet with parchment paper and set aside.
Cook the sausage in a large skillet until browned and cooked through. Use a slotted spoon to remove the sausage to a bowl, leaving any browned bits and grease behind.
Add oil or butter to the pan if necessary. Scramble the eggs and cook through. Remove to a bowl and set aside. Place the cheese in a third bowl.
Roll the puff pastry sheet out just slightly. Slice into thirds, then cut those in half to create 6 equal pieces of dough.
Working with one piece of pastry at a time, roll it out until thin, but still sturdy. In the center of the dough, place about a tablespoon each of sausage, cheese, and eggs.
Dip your finger in a bowl of water and dampen the edges of the dough. Bring all four corners to the center and seal the seams together. Alternatively, you can place the filling to one side, wet the edges, and fold the dough over. Use a fork to crimp and seal the seams.
Place finished pockets on the prepared baking sheet. Brush with an egg wash and prick once with a fork to allow steam to escape.
Bake for 25- 30 minutes, or until the pastry is puffed and golden brown. The size of the pockets will affect baking times.
If storing, allow the pockets to cool on the sheet for about 10 minutes before transferring them to a cooling rack. Once completely cool, you can store the breakfast pockets in a large ziploc bag or storage container in the fridge for up to 5 days.
Hi there! I’m Colleen, a novice baker with a passion for learning and improving my bakes… and blunders. On Bakes and Blunders, you can find all sorts of tasty recipes that range in difficulty, but most importantly, I’ll try to explain the reason behind important steps. If you know why a recipe works, you can tweak and adapt it to suit your unique tastes, and you’ll be able to reliably produce some very delicious treats. If you love baking and want to expand and grow your skills, or if you are a casual baker and just need some pointers, my blog is right up your alley! Join me on my baking journey and we’ll learn how to make more impressive recipes together.