Some mornings in our house start slow, with coffee and a read-aloud on the couch. Other mornings start with six people needing breakfast at the same time and a homeschool day waiting on the kitchen table. These make ahead breakfast pockets are my answer for the second kind.
They’re made with canned biscuit dough in a muffin pan, filled with fluffy eggs, bacon, a little pesto and melty pepper jack, then sealed and baked until golden. I make a batch on Sunday, tuck them in the fridge or freezer, and on busy mornings the kids grab one, warm it up and we’re off. If you love an easy family breakfast, you’ll also like my Easy Sheet Pan Biscuit Breakfast Casserole.
Why You’ll Love These Breakfast Pockets
- Canned biscuit dough does the hard part, so there’s nothing to knead or roll.
- They’re easy to make ahead and reheat on busy school mornings.
- The kids can help build them, and they love doing it.
- Each one is a whole breakfast you can hold in your hand.
- One batch makes 8, and it doubles easily for a big family.
Ingredients
- 2 cans (8 count each) refrigerated biscuit dough
- 6 large eggs
- 6 slices bacon, cooked and chopped
- 2 to 3 tablespoons pesto
- 8 slices pepper jack cheese, cut into squares
- Salt and pepper, to taste
You’ll also need a muffin pan. I use a silicone one, so the pockets pop right out.
How to Make Make-Ahead Breakfast Pockets
1. Prep the oven and pan
Heat the oven to 350°F. If your muffin pan isn’t silicone, give each cup a light coat of butter or cooking spray.
2. Press the dough into the cups
Press one biscuit round into each of 8 muffin cups, pushing it up the sides to make a little cup. Keep the other 8 biscuits for the tops.
3. Whisk the eggs
Crack the eggs into a bowl, add a pinch of salt and pepper, and whisk until smooth.
4. Pour in the eggs
Pour a little egg into each biscuit cup, filling them about halfway so there’s room for the toppings.
5. Add the fillings
Add a few pieces of bacon, a small spoonful of pesto and a square of pepper jack to each cup.
6. Seal the tops
Flatten each remaining biscuit with your hands, lay it over a filled cup and pinch the edges to seal everything inside.
7. Bake
Bake for 18 to 22 minutes, until the tops are golden brown and the eggs are set. Let them cool for a few minutes, then pop them out.
8. Pull one apart and enjoy
This is the best part. Pull one apart while it’s warm and watch the cheese stretch.
Make-Ahead and Freezing Tips
- Fridge: Let the pockets cool completely, then store them in an airtight container for up to 3 days.
- Freezer: Freeze them on a tray until firm, then move them to a freezer bag for up to 1 month.
- Reheat: Microwave for 45 to 60 seconds, or warm them in a 350°F oven until heated through.
Easy Swaps
- Use cooked sausage or diced ham instead of bacon.
- Swap the pepper jack for cheddar if your kids don’t love a little heat.
- Leave out the pesto for picky eaters.
- Stir chopped spinach or diced peppers into the eggs for extra veggies.
Printable Recipe Card
Download and print the recipe card
FAQ
Can I make breakfast pockets the night before?
Yes. Bake them the night before, cool them completely and keep them in the fridge. In the morning, just warm them in the microwave or oven.
Do I need a silicone muffin pan?
No. A regular metal muffin pan works fine. Just grease the cups well so the pockets release easily.
How do I keep the bottoms from getting soggy?
Don’t overfill the cups with egg, and let the pockets cool on a rack before storing them so steam doesn’t collect underneath.
Looking for more easy family breakfasts? Try my Sunrise Sausage and Potato Breakfast Bake next.
