These Western Scramble Breakfast Pockets are a freezer-friendly breakfast made with peppers, onions, leftover ham, and a sprinkle of everything seasoning!
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Easter was another holiday for two this year. In fact, it was basically forgotten until the week of when I realized that I had bought our Easter ham (a small Hatfield pre-sliced ham), but didn’t have anything to serve with it. So I ran through Whole Foods a few days before Easter weekend and grabbed asparagus and prosciutto and used whatever else I had in the fridge to create quick sides. Dessert? Ha! You’re lucky I got around to the main course!
But we actually ended up having a pretty nice Easter despite my lack of preparation. Along with the ham and asparagus, I whipped up a vegan potato salad and a vegan lemon cake for dessert. Everything turned out to be really tasty and I was once again happy to have leftover ham in my possession. My husband took some of the leftovers for lunch and I had plans to turn the rest of the ham into breakfast pockets.
Initially, I was going to fill my breakfast pockets with a ham, egg, and cheese filling. But after a trip to the farmer’s market, I decided to make a western style scrambled filling made with eggs, ham, peppers, and onion, and tuck it all inside pie crust pockets. Then, I finished the pockets off with a sprinkle of everything seasoning before popping them in the oven.
Western Scramble Breakfast Pockets
These breakfast pockets are so easy to make! Serve them straight out of the oven or allow them to cool and pop them in the freezer. They’re extremely freezer-friendly and are easy to reheat for breakfast – or anytime!
Grab some pie crust! You’re going to use both crusts in the box. Roll them out a little bit to give them a good stretch. Then, cut them into rectangles (use a pizza cutter to do this). I was able to get six breakfast pockets out of the pie crust.
Make a big batch of scrambled eggs with ham, peppers, and onion. Don’t overcook the scramble since it’ll continue cooking in the oven. Spoon the filling onto half of the pie crust.
Pop the other half of the pie crust on top. Then, brush the pockets with melted butter and give them a sprinkle of everything seasoning.
Bake for 15 minutes or until they’re nice and golden brown. Serve immediately or store them in the freezer for later!
- 1 box refrigerated pie crust (2 pie crusts)
- 1 tbsp. butter
- 1/2 cooked ham, cubed
- 1/2 cup bell pepper, chopped
- 1/2 cup onion, chopped
- 6 large eggs, beaten
- 1 tbsp. butter, melted
- Everything seasoning
- Preheat oven to 400 degrees and line a large baking sheet with parchment paper.
- Use a pizza cutter to make 6 rectangles. Carefully transfer to the baking sheet.
- Heat a tablespoon of butter in a skillet over medium heat.
- Add the ham, peppers, and onions to the skillet, cooking for about 3-4 minutes, or until the peppers and onion begin to soften.
- Add the eggs to the pan and lower the heat to medium-low. Allow the bottom of the eggs to cook slightly, then pull back the edges to let the uncooked eggs flow to the center.
- Keep the scramble moving and remove from heat when the eggs are solid. Do not overcook.
- Spoon the egg mixture into the center of half of the pie crust. Then, add the other half of the pie crust on top.
- Crimp the edges with a fork and trim excess pie crust from the edges. Then, brush with melted butter and sprinkle everything seasoning on top.
- Bake the breakfast pockets for 15 minutes, or until golden brown.
- Serve immediately, or allow the breakfast pockets to cool and freeze in a single layer. Then, the breakfast pockets can be frozen together in storage bag.
- Microwave for 2-3 minutes to thaw. Then, heat the rest of the way in a toaster oven at 350 degrees until warmed through.
If you like cheesy eggs, you can stir 1/2 cup shredded cheddar into the egg mixture. Want to spice things up? Serve these with a side of salsa for dipping!
Did you make this Western Scramble Breakfast Pockets recipe? Share it on social media using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!
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