Stuffed Breakfast Pockets

Name: Stuffed Breakfast Pockets with Everything Bagel Seasoning
Prep time: 10 min
Cook time: 13 min
Total time: 23 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 can crescent roll dough sheet; 1/4 cup shredded cheddar cheese; 1/4 cup shredded pepper jack cheese; 2 breakfast sausage patties, cooked; 2 large eggs, scrambled; black pepper, to taste; salt, to taste; 1 large egg, for egg wash; 1 tbsp everything bagel seasoning; 1 tbsp all-purpose flour, for dusting

Stuffed Breakfast Pockets combine seasoned scrambled eggs, cooked sausage, and melted cheddar and pepper jack cheese wrapped in flaky crescent dough and topped with everything bagel seasoning. They're a quick, portable breakfast that's ready in under 20 minutes.

🌍American 🏷️Breakfast 🏷️Breakfast-pockets 🏷️Sausage-egg-and-cheese 🏷️Crescent-roll Easy-recipe

🏷️

🏷️Quick-breakfast

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TikTok

Total

23 min

Servings

2

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

Ingredients

1 can crescent roll dough sheet
1/4 cup shredded cheddar cheese
1/4 cup shredded pepper jack cheese
2 breakfast sausage patties, cooked
2 large eggs, scrambled
black pepper, to taste
salt, to taste
1 large egg, for egg wash
1 tbsp everything bagel seasoning
1 tbsp all-purpose flour, for dusting

10 Ingredients

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Instructions

1
Preheat your oven to 375°F (190°C).
2
On a lightly floured surface, unroll the crescent dough sheet and cut it into two equal squares.
3
On each square, layer a pile of shredded cheddar and pepper jack cheese.
4
Place one cooked breakfast sausage patty on top of the cheese on each square.
5
Top each sausage patty with a portion of the scrambled eggs.
6
Season the eggs with salt and black pepper to your liking.
7
Sprinkle a little more shredded cheese over the top of the eggs.
8
Fold each corner of the dough into the center, completely enclosing the filling. Pinch the seams to seal.
9
Flip the pockets over and place them seam-side down on a baking sheet.
10
Beat one egg to create an egg wash and brush it over the tops of the pockets.
11
Generously sprinkle everything bagel seasoning over the egg wash.
12
Bake for 13 minutes at 375°F, or until golden brown.
13
Allow the pockets to cool for 3-5 minutes before cutting and serving.

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Tips & Notes

Pro tips

Let scrambled eggs cool to room temperature before filling to prevent the dough from becoming soggy or tearing.
Seal the pocket edges firmly by pressing with a fork—crescent dough seams can separate during baking if not crimped well.
Apply egg wash only to the top and sides of each pocket, avoiding the seams, so they stay sealed and crisp.
Watch the oven at 10–12 minutes; pockets brown quickly once the dough edges hit medium-golden color.

Substitutions

Cheddar + pepper jack → sharp cheddar or monterey jack (note: avoid soft cheeses that leak)
Breakfast sausage patties → cooked bacon strips or diced ham (use equivalent volume)
Everything bagel seasoning → everything seasoning salt or zaatar (note: adjust salt in filling)

Storage & make-ahead

Store cooled pockets in an airtight container up to 3 days; reheat at 350°F for 5–7 minutes until warmed through. Freeze unbaked pockets up to 1 month and bake directly from frozen, adding 5–8 minutes.