Easy Breakfast Pockets

I remember making this recipe when I was just a kiddo – it was in a book of children’s recipes my mama got for me.  The book is long since gone, but I still love this for breakfast.

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Ingredients

8oz can refrigerated crescent rolls (I use Pillsbury crescent rolls)
4oz American cheese
3 eggs
Splash of milk
2-4 slices cooked bacon

1. Preheat oven to 375.  Separate the eight crescent rolls in your package into pairs to make four rectangles.  Press the seams together.

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2. Slice your cheese, lay out across each pressed together rectangle (our slicer was dirty, so I used a plane.  In hindsight, I should have just cleaned the slicer).

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3. Mix your eggs and milk, and add a dash of salt and pepper – scramble your eggs, and layer on top of the cheese.  If you’re using it, crumble your cooked bacon and layer on top as well.  Note: I remember this recipe originally being with hard boiled eggs – half an egg per pocket.  I like it better with scrambled, but just incase you feel like trying something different.

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4. Pull the short ends together, pinch the sides and seal across the top as well as possible so the deliciousness doesn’t ooze out while they’re cooking.

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5. Bake 11-13 mins, or till golden brown.  They’re much better if the dough is just a bit crispy.  Enjoy!!

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