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Savory Breakfast Pockets



Crust: – 2 cups all-purpose flour – 1 teaspoon salt – 1 cup (2 sticks) cold Real California unsalted butter, cut into 1/2-inch pieces – 1 large egg – 2 tablespoons Real California milk Filling: – 1 tablespoon Real California unsalted butter – 1 large shallot, thinly sliced – 4 large eggs, beaten – Salt – Pepper – 4 ounces Real California smoked Cheddar or Jack cheese, sliced – 2 strips bacon, cooked and crumbled – Finely shredded Real California Jack cheese, for garnish – Pepper, for garnish
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Prep time: About 1 hour, plus time to chill the dough

Cook time: About 30 minutes

To make the crust: In the bowl of a food processor, combine flour and salt and pulse a few times. Add butter and pulse until mixture resembles a coarse meal. Add egg and milk and pulse until dough comes together. Transfer to a lightly floured work surface and shape into a 3/4-inch-thick rectangle. Wrap in plastic and set aside in the refrigerator for at least 1 hour or as long as three days.

Preheat oven to 400°F and line 2 baking sheets with parchment.

Meanwhile, on a lightly floured work surface, roll dough out to a 14-by-24-inch rectangle. Cut dough into sixteen 3 1/2-by-6-inch rectangles. Transfer 8 rectangles to each prepared baking sheet and set aside in the refrigerator.

To make the filling: In a small skillet over very low heat, melt butter. Add shallot and cook, stirring occasionally, until soft and lightly caramelized, about 10 minutes. Add eggs and cook, stirring, until very softly set, 1 to 2 minutes. Add salt and pepper to taste and set aside.

Top 4 pastry rectangles on each of the prepared baking sheets with sliced cheese, bacon, and egg mixture, leaving a 1/2-inch border around edges of pastry. Brush edges with water and top with remaining 8 pastry rectangles. Press lightly to seal, then crimp with a fork. Garnish with shredded cheese and pepper and bake until golden brown, about 20 minutes. Let cool slightly before serving.

Per Order:

Serves 8