Easy Air Fryer Breakfast Pastry Pockets With Leftover Pastry Dough
This easy air fryer savory breakfast pastry uses up some leftover dough. You can use any pastry dough except phyllo, puff or shortcrust to make these delicious egg and bacon pockets. Make a full batch and freeze for a make ahead breakfast on the go.
Equipment
- Air Fryer Or Oven
- Rolling Pin
- Fork
- Non-Stick Skillet
- Small Bowl
- measuring cup
Ingredients
- 3 Lrg Eggs
- ¼ Cup Shredded Cheese
- 1 Green Onion Cut Up
- 3 Pieces Crisp Bacon Broken Up
- 2 8" Pastry Rounds
- 3 Tbsp Oil For frying pan to keep eggs from sticking
Instructions
- Roll the pastry rounds out with rolling pin. Cut out with an 8" bowl as the template. Set aside.2 8" Pastry Rounds
- In skillet heat oil and add the eggs. Stirring the eggs as they cook to make scrambled.3 Tbsp Oil, 3 Lrg Eggs
- Once eggs have set and are not overly dry remove from heat.
- Add the cheese, onion, bacon and eggs to a small bowl mixing well.¼ Cup Shredded Cheese, 3 Pieces Crisp Bacon, 1 Green Onion
- Scoop half the mixture onto one half of a pastry round.
- Wet the edge of the pastry with cold water.
- Fold the pastry over the filling and using fork tines press edges together.
- Put in a single layer in air fryer basket.
- Set air fryer to bake at 400℉ for 15 minutes. Remove and let cool for a couple minutes before serving.
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