HAM AND CHEESE BREAKFAST POCKETS RECIPE BY TASTY
Here's what you need: white bread, ham, cheddar cheese, unsalted butter, garlic, large eggs, salt, pepper, fresh chive
Provided by Alix Traeger
Categories Breakfast
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400°F (200°C).
- Lay out the bread on a work surface and use a glass or a rolling pin to flatten.
- Place a circle of ham in the middle of 4 slices of bread. Top with one circle of cheddar and another slice of ham.
- Place the remaining slices of bread on top and, using the lid of a mason jar or a cookie cutter, press down to create 4 pockets. Make sure the seams are closed, pinching to seal if necessary. Reserve the bread with the circle cut-outs.
- Place the pockets on a baking sheet.
- In a small bowl, mix the melted butter and garlic. Brush the pockets with garlic butter.
- Bake for 15 minutes, or until toasted.
- Place the reserved bread on a baking sheet and brush with the remaining garlic butter.
- Crack 1 egg into each circle, and season with salt and pepper.
- Bake for 5 minutes, or until the yolk is cooked to your preference.
- Serve the egg bread with the ham and cheese pockets and sprinkle with chives.
- Enjoy!
Nutrition Facts : Calories 188 calories, Carbohydrate 4 grams, Fat 13 grams, Fiber 0 grams, Protein 10 grams, Sugar 0 grams
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Philasande Shangase
[email protected]I've made these breakfast pockets several times and they're always a hit. I like to add a little bit of diced bell pepper and onion to the filling for extra flavor.
JJ Johnson
[email protected]These breakfast pockets are a great way to use up leftover ham and cheese. I also like to add a few chopped green onions to the filling for a pop of color and flavor.
MD Akhas
[email protected]I made these breakfast pockets for my husband and he loved them! He said they were the best breakfast he's ever had.
Malik Furak
[email protected]These breakfast pockets are a great way to sneak some veggies into your kids' breakfast. I like to add a handful of spinach or chopped zucchini to the filling.
Adil Khaniii
[email protected]I'm not a big fan of crescent roll dough, so I used puff pastry dough instead. It turned out just as good, if not better.
Ahmed Akinkunmi
[email protected]These breakfast pockets are so easy to make and they're a great way to get a warm and filling breakfast on the go.
Zakir Shah
[email protected]I made these breakfast pockets for a brunch party and they were a huge success. Everyone loved them and asked for the recipe.
JOHNMARY MAWEJJE
[email protected]These breakfast pockets are a great way to use up leftover ham and cheese. I also like to add a few chopped green onions to the filling for a pop of color and flavor.
Itz Ibrahim
[email protected]I'm not a big fan of ham, so I substituted bacon in this recipe and it turned out great. The bacon added a nice smoky flavor to the pockets.
Ruhhy Musa
[email protected]These breakfast pockets are a lifesaver on busy mornings. I make a big batch on the weekend and then just reheat them throughout the week.
bird brain
[email protected]I've made this recipe several times and it's always a hit. I like to add a little bit of diced bell pepper and onion to the filling for extra flavor.
Aqeel ahmed Aqeel ahmed
[email protected]I made these for my kids and they loved them! They're a great way to get them to eat their eggs and cheese in the morning.
bainomugisha conrad
[email protected]I followed the recipe exactly and the breakfast pockets came out great! The filling was flavorful and the dough was flaky and cooked through. I served them with a side of fruit and yogurt and it was a perfect breakfast.
Md Kabir Hossain
[email protected]These ham and cheese breakfast pockets were a huge hit with my family! They were so easy to make and turned out perfectly golden brown and delicious. I'll definitely be making them again soon.