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Breakfast Power Pockets


Busy weekday mornings are stressful enough trying to get out the door on time. Make these yummy power pockets on Sunday and reheat throughout the week for a quick filling breakfast, sure to please the whole family!


These are completely customizable so that everyone can choose what goes into theirs!



Ingredients:

  • 1 1/2 tablespoons olive oil

  • 1/2 onion, chopped

  • 1/2 bell pepper, chopped

  • 2 oz ham, chopped

  • 5 eggs

  • 4 oz cheddar cheese, shredded

  • 1 teaspoon Italian seasoning

  • Salt and pepper to taste

  • 1 sheet of puff pastry, thawed

Directions:

  1. Preheat oven to 400 degrees F. Heat large Iarge pan with olive oil.

  2. In a small bowl, scramble 4 of the eggs, add in Italian seasoning, salt and pepper. Pour eggs into pan. Once eggs are cooked, sprinkled ham and cheese on top.pan to medium heat. Add in oil. Once oil has warmed, cook onion and bell pepper for 2-3 minutes.

  3. Roll out puff pastry, cut into four even sections. Put 1/4 of the egg mixture in the middle of each of the puff pastry squares. Fold over diagonally and pinch edges with a fork. In a small bowl, whisk the last egg, using a pastry brush, coat the top of the four egg pockets.

  4. Place egg pockets onto a greased baking sheet. Bake in preheated oven for 12-16 minutes or until pockets are golden brown.

Notes:

  • These pockets will keep in the refrigerator for up to 5 days

  • This recipe contains potential allergens:

Egg: you can substitute a a vegan egg product

Cheese: You can substitute a dairy free cheese or omit completely

Gluten: You can make a gluten free wrap instead of baking eggs into puff pastry

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Caitlin Lewis MS, RD - owner

Dietitian, Culinary Nutritionist

Based out of Bluffton, SC, USA

Contact: Lewis.lowcountrynutrition@gmail.com