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Breakfast Wellington Pockets

15 mins
10 mins
RYAN SCOTT: Breakfast Wellington Pockets + Pumpkin Spice French Toast Casserole
RYAN SCOTT: Breakfast Wellington Pockets + Pumpkin Spice French Toast CasseroleNathan Congleton / TODAY
15 mins
10 mins


  • 2 sheets frozen puff pastry, thawed and chilled
  • Egg wash (1 egg whisked with 2 tablespoons of cold water), divided
  • 1 tablespoon butter
  • 4 eggs
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons sour cream
  • 1 cup bacon, cooked and diced
  • 1 cup shredded cheddar cheese
  • 1/4 cup sliced scallions or chopped chives
  • 1/2 cup shredded Parmesan
  • Chef notes

    These hand-held breakfast pockets are great for grabbing on the way out the door. They're also a great prep-ahead breakfast that help make busy mornings much easier.

    Technique tip: Thaw the puff pastry in the fridge overnight so that it is pliable but cold; it will make handling the dough much easier! Also, these are amazing reheated. Just individually wrap them and store them in the freezer. When it's time for breakfast (or midnight snacks!), just pop them in the microwave for 2 minutes or toaster oven for 4 minutes until heated through.

    Swap option: Try using canned biscuit dough or crescent rolls instead of puff pastry, or even frozen raw pizza dough. For the fillings, you can use whatever cheese or leftover savory fillings you want. Had ham for dinner last night? Put the leftovers in the pocket!



    Preheat the oven to 400°F.


    Cut the puff pastry sheets into 4 rectangles per sheet. Arrange the dough on parchment-lined sheet pans and brush them lightly with egg wash.


    In a small frying pan, melt the butter. Add the 4 eggs and stir with a rubber spatula. Cook the eggs on low-medium heat until just barely cooked and still a little runny. Season with salt and pepper and remove from heat. Gently fold in the sour cream. (Undercook the eggs at this stage to avoid overcooked eggs in your finished Wellingtons).


    Divide the cooked bacon, cheddar cheese and soft scrambled eggs between the 8 puff pastry rectangles, placing the filling on one half of the dough. Top with the chives/scallions and fold the rectangles over the filling, making a pocket. Use a fork to seal the edges and cut a vent in the top with a paring knife. Brush the tops of the pockets with egg wash and sprinkle with Parmesan.


    Bake the Wellingtons for 13-15 minutes until golden brown. The Parmesan on top will make a lovely golden cheesy crust. Serve immediately or cool to room temp, wrap individually and freeze.