EASY Breakfast Pockets (Freezable!)

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Mmmm…these breakfast pockets are absolutely delicious. My children LOVE them. Best yet, you can eat them piping hot out of the oven, then freeze the rest overs to bake in the oven for a later time. Enjoy!

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Place 8 frozen Rhodes large dinner rolls in a prepared 9×13 pan. Spray the tops with Pam and cover with plastic wrap. Let rise for 4-6 hours until  frozen dough looks like so…

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Start making your filing…I chose cheese, eggs and bacon. You can put anything you like in these little pockets- eggs, ham and swiss…veggies, anything goes!

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For 8 pockets I used 4 eggs to scramble. I simply add 1 Tbsp of water, whisk together with a whisk or fork.

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Add 1 Tbsp of butter to a pan, on med/high heat scrape continuously with a plastic spatula until they are done. Add some salt and pepper as desired.

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Fry 8 slices of bacon and let drain on paper towels. Crumble.

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Take a roll and on a floured surface roll out as far as it will go in a circle.

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Like so…not to thin, not too thick…

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Add your cheese, eggs and bacon. Any other ingredients are a bonus ;)

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Fold up into a pocket

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Line em up!

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Brush with butter and place on a baking sheet. Bake in a 350 oven for appx 20 mins or until lightly golden in color.

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Serve hot out of the oven with some fresh berries

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Mmmmm…..I do love Rhodes dough, the aroma of it is ahhhhmazing. The mix of the hot bread,  gooey cheese and savory bacon and eggs make this a winner for the entire family. We’ve even had these for dinner!

Again- freeze the leftovers individually for a quick/on the go breakfast! 

5.0 from 4 reviews
EASY Breakfast Pockets (Freezable!)
 
Serves: 8
Prep time:
Cook time:
Total time:
 
Ingredients
  • 8 Rhodes frozen large dinner rolls
  • 4 eggs
  • 1 Tbsp water
  • 1 Tbsp butter
  • salt/pepper
  • 1½ cup freshly shredded cheddar cheese
  • 8 slices of bacon; cooked and crumbled
  • Butter for brushing
Instructions
  1. Place 8 frozen rolls in a prepared 9x13 pan, spray tops of rolls with Pam and cover with plastic wrap, let rise for 4-6 hours.
  2. Pre-heat oven to 350 when dough is done rising.
  3. Scramble eggs with water. Add butter to skillet, scramble eggs- add salt and pepper as desired. Set aside.
  4. Roll out each dough ball onto a floured surface into a circle.
  5. Add fillings: eggs, crumbled bacon, cheese.
  6. Make into individual pockets by closing up all sides.
  7. Place every one on a baking sheet and brush with butter.
  8. Bake for appx 20 mins or until lightly browned.
 

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Comments

  1. These look delicious… thanks so much for sharing. I was wondering… have you ever made your own down. We grind our wheat and make all wheat products at our house but I am trying to picture how much dough I would use for each pocket. I usually make a recipe for a 2 lb loaf… I was thinking 16 maybe?? Any idea?? Thanks in advance… I love your blog soo much!!

  2. These look great! Do I freeze them before I bake them, or after they have baked and cooled down?

  3. These looks so good. Thanks for posting. I can’t get that dough here but I am sure it will work well with homemade bread, right? I can’t wait to try these. wee Sunday morning treat.

  4. On freezing them, what is the best way to reheat them? Just to clarify, you freeze the already cooked leftovers or freeze the uncooked ones that you won’t eat that day?

  5. You’ve made me hungry…again!!! These look fabulous! I will try them, but how long/what temp do you suggest for heating after they’ve been frozen?

  6. These look amazing! I can’t wait to make them for the kiddos!

  7. You had me at, “Rhodes rolls”!!! Anything with them are incredible! I make calzones using them, but I’ve never though to do breakfast pockets. Thank you!! I may try these tomorrow! :)
    Blessings,
    Leslie

  8. Christy Spurlock says:

    Cannot wait to try them this weekend.

  9. Made these tonight and the family all loved them! Made 14 so I could have leftovers, but looks
    like there may be one or two leftover. Thank you so much for this recipe!

  10. Thanks for the great idea! I am addicted to freezable dinners!!!
    Thank You!

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