These breakfast pockets are really easy to make and I love to make them during the school year. When we are running late we can grab them and eat in the car. One whole pocket can be too much for one serving. I usually eat half and save the other half for later.
Prep Time: 5 minutes Cooking Time: 35 minutes Servings: 3
2 tbsp butter
1/4 cup reduced shredded cheese
2 tsp 1% milk
6 count refrigerated crescent rolls
Seasonings to TasteSalt
Preheat oven to 350 F
Crack 6 eggs into a bowl. Before I scramble the eggs I add a splash of milk, salt and pepper. I also use a fork to poke holes in yolks.
Whisk the eggs until well blended.
Meanwhile add 1 tbsp of butter to medium size skillet over medium heat. Add eggs to pan.
Cook until eggs just start to set. I like my eggs to be fluffy and my trick is to scramble continuously until eggs are mostly set.
Add cheddar cheese.
When eggs are done cooking, remove from heat and set aside.
Remove crescent rolls from tube. Instead of 6 triangles, separate into 3 rectangles and place on a lightly greased cookie sheet.
Divide egg mixture between 3 rectangles.
Fold edges into the middle and press ends together, sealing the pockets.
Use a fork to poke holes in the center.
Melt the remaining tbsp of butter and light brush over pockets. Bake for about 17 minutes.