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Ham, Egg & Cheese Breakfast Pockets

Ham, Egg & Cheese Breakfast Pockets - a delicious breakfast you can eat with your hands!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8
Author Cathy Trochelman


  • Ham Egg & Cheese Breakfast Pockets
  • 1 roll of large biscuit dough 8 count
  • 8 eggs
  • 1 c. deli ham chopped
  • ½ c. shredded cheese I used mozzarella


  1. Preheat oven to 350 degrees.
  2. Lightly spray two large baking sheets with cooking spray. Place 4 biscuits on each baking sheet and spread dough to form 6 inch rounds. Set aside.
  3. Scramble eggs, ham & cheese in a medium frying pan until nearly done (eggs can be slightly undercooked.)
  4. Divide mixture evenly among dough rounds (approx. ⅓ c. each), keeping eggs to one half of each round.
  5. Fold remaining half of dough over scrambled egg mixture to create a half-circle; seal edges with a fork.
  6. Bake at 350 degrees for 15 minutes.