The picture below is my smallest, ugliest one. And I think it looks pretty fabulous. And it tasted even better!
My original plan turned out to be a little more than I could do, but I was determined to make the breakfast pockets. I really want to have more substantial quick breakfasts available to my kids, and I was sure they would love these.
Today was a bit more hectic than I had anticipated, but I worked the different steps into all of the other errands and household tasks that I needed to do.
First, I made the dough using a breadstick recipe from ourbestbites. The most time-consuming part of this recipe is making sure that you plan for rising times. I mixed up the initial yeast mixture and cleaned the kitchen during the 10 minutes it took to bubble up. Then I mixed in the flour and although it was only supposed to rise for 45 minutes, I let it go longer because I needed to clean bathrooms and take a shower. It turned out fine.
I actually made two batches of the dough, but I think I could have just doubled the recipe and there would have been plenty of room in my kitchenaid mixer.
I rolled out the dough and then put the bacon in the oven. If you haven’t cooked bacon in the oven, you MUST. It is so much easier than any other way. My mom told me so, and once I actually took her advice, I decided I’ll never cook it any other way if I can help it. I just lay out the bacon on a cookie sheet with sides. It MUST have sides so the grease doesn’t go all over your oven. I put it in the oven at 350 while I do anything else I need to do for that meal, checking it every once in a while. Take it out when it looks the way you like your bacon to look.
We like it very crispy. Then put it on paper towels just like you would if making it on the stove.
While the bacon was cooking, I cracked 18 large eggs, and added milk and a dash of salt and scrambled them. I made them in a big pot rather than in a skillet, and only cooked them until they were starting to become solid, but were still very liquid-ey. This is important because eggs continue to cook after you remove them from the stove, and then they’ll cook more inside the breakfast pockets so you don’t want them to get rubbery.
I took them off of the stove when they looked like this. I continued to stir for a minute or so after they were removed from heat.
I used a pizza cutter to divide the dough into squares. I put the bacon down first. For the second batch, I crumbled the bacon more than this so that it wouldn’t poke through the dough as much.
Then I added the eggs (still very gooey) and cheese on top.
I tugged at the dough and pulled it up over the top to create the pocket. I then put it on the cookie sheet with the seamed side on the bottom. At this point, if you feel completely inept, know that it isn’t just you. I felt sure than some of my pockets were going to be disasters, as they had holes, and weren’t perfectly sealed. But they all turned out fine!
Bake at 425 for 15 minutes. I rubbed a stick of butter on the top after they came out of the oven to make them prettier.
With two recipes of the dough, one 12 oz package of bacon, 18 eggs, and about 1 cup of grated cheddar cheese, I made 15 pockets and 10 smallish breadsticks for our supper tonight.
Not a huge freezer cooking day, but I think it was good for a busy morning. And now that I know what I’m doing, and that these are so yummy, I may increase the amount for next time or try some new fillings.
EDITED TO ADD:
Now that we’ve been eating these for a while, and I’ve made a second (ugly) batch, I thought I’d add a few tips.
For the heating, we put them on our auto defrost, which asks for the weight. I usually guess, for a small one – .2 lbs. (2/10 of a lb) Yesterday, when I did this, it was warmed through just from the defrosting. But if you needed to, you could just warm it up a little more after this. 20-30 seconds. I think this works better than just heating it from frozen, which makes it pretty chewy.
Also, it’s very important to flour your surface before you roll out the dough. VERY IMPORTANT. VERY VERY IMPORTANT. My most recent batch still tasted great, but were ugly. The dough stuck to the surface and was impossible to pull off without putting lots of holes in it.
Check out more freezer cooking posts at Money Saving Mom.
And I’m also linking this up at TipJunkie’s Tip Me Tuesday.