Ham, Egg, and Cheese Pockets (Print Version)
# Ingredients:
01 -
1 tbsp olive oil.
02 -
4 large eggs.
03 -
Salt and pepper, to taste.
04 -
8 oz crescent rolls (1 can).
05 -
4 oz beef (or ham).
06 -
1 cup cheddar cheese, shredded.
# Instructions:
01 -
Preheat your oven to 375°F and prepare a baking sheet by lining it with parchment paper or a baking mat.
02 -
In a skillet over medium heat, pour in 1 tablespoon of olive oil. Whisk the eggs in a bowl, then add them to the skillet. Season with salt and pepper to taste. Stir frequently until the eggs are thick and fully cooked. Remove from heat and set aside.
03 -
Open the crescent roll can and separate the dough into four rectangles. Press the perforated edges of each rectangle to seal.
04 -
On one half of each rectangle, layer the cooked eggs, beef slices, and shredded cheddar cheese.
05 -
Fold the other half of the dough over the filling and press the edges to seal the pockets completely.
06 -
Transfer the pockets to the prepared baking sheet and bake for 12-13 minutes, or until golden brown and crisp.
07 -
Remove from the oven and serve the Ham, Egg, and Cheese Pockets hot.
# Notes:
01 -
These Ham, Egg, and Cheese Pockets are an easy and delicious breakfast option. They combine savory beef or ham with scrambled eggs and melted cheddar cheese, all wrapped in flaky crescent dough. Perfect for a quick, on-the-go meal or a weekend brunch.