I am a fan of breakfast – a big fan. Whenever a new article comes out about the positive effects of eating a healthy breakfast I give a little cheer. Eating breakfast helps maintain healthy weight? Yea! Even eating that delicious pumpkin scone is better than no breakfast? Awesome, I’ll take one!
The only problem I have is that many breakfast foods are on the sweeter side, and sometimes I don’t want sweet – I want cheese and salty. That is why I love eggs. They are easy to cook, nutritious, and filling. But they are not the most portable of foods, and, as someone who is walking out the door at 5:30 in the morning to catch the train, I definitely need something I can grab quickly and enjoy later in the morning, when normal people eat breakfast.
Enter the breakfast pocket. Whole wheat dough stuffed with eggs, veggies, and cheese. Once they are baked, I wrapped them in plastic wrap and freeze. I can grab one as I walk out the door, and, by the time I step off the train, the pocket is partially defrosted and ready to go in the microwave. About 2 minutes on medium power and viola hot breakfast!
Every pocket starts with a simple pizza dough and scrambled eggs. With a little creativity, you can then customize your breakfast with veggies, cheeses, and meats. I like to split my eggs in half and make 2 different fillings so that there is plenty of variety in my freezer. For this batch, I made a mushroom/spinach/cheddar filling and a broccoli/sun-dried tomato/Feta filling. I’m thinking my next batch will be a Denver omelet of sorts with turkey bacon, green peppers, and red onions.
1 batch whole wheat pizza dough (recipe is at the bottom of this Swiss Chard Pizza recipe)
Basic Scrambled Eggs
1 dozen large eggs
1/4 cup milk or heavy cream
1 tsp pepper
2 tsp granulated garlic
Salt to taste
2 cups frozen broccoli, chopped
3/4 cup thinly sliced sun-dried tomatoes
1/2 cup Feta cheese
Spinach Mushroom Filling
4 ounces white button mushrooms, sliced and cut in half
1 10-oz package frozen spinach
3/4 cup shredded cheddar cheese
1) Make pizza dough, during the second rise, which lasts about 45 minutes, begin the next steps.
2) Preheat oven to 400°F
3) Prepare veggies for filling:
- Spinach and Mushroom: Squeeze all water out of the defrosted spinach. Sauté mushrooms over medium heat with about a tablespoon of olive oil. Add drained spinach. Do not add cheese yet.
- Broccoli and Sun-dried tomatoes: Place a small saucepan of water on stove and bring to a boil. Turn off heat and soak cut tomatoes in the water for about 10 minutes. Drain. Heat a tablespoon of oil in a non-stick skillet and add finely chopped broccoli. Sauté until much of the excess water has evaporated, toss tomatoes with broccoli and set aside in a bowl.
4) Crack all of the eggs into a large bowl. Add garlic, pepper, and milk. Whisk together.
5) Pour eggs into a large non-stick skillet placed over medium-low heat. Cook eggs, stirring constantly. Until eggs are soft-set, or still a little runny. It is important to stop before the eggs are fully done, otherwise they will get very dry and rubbery when the pockets are baked.
9) Very carefully place on a pizza stone or cookie sheet dusted with corn flour or lined with parchment paper.
10) Bake for 15 minutes, or until pockets begin to brown.
11) Let cool on wire rack for about15-20 minutes, wrap securely in plastic wrap. Place wrapped pockets in a freezer bag and store in the freezer.
Microwave 2 minutes at medium power if pocket is partially defrosted.
If completely frozen when heated: heat for 3 minutes on low power/defrost setting. Flip pocket over in microwave, and cook at medium power for 1.5 to 2 minutes.