How To Make Ham And Cheese Breakfast Pockets
Wake up to a wonderful meal with these ham & cheese breakfast pockets made with garlic-brushed toasted bread. Served with baked eggs to complete the dish!
Preheat the oven to 400 degrees F.
Lay out the bread on a work surface and use a glass or a rolling pin to flatten.
Place a circle of ham in the middle of 4 slices of bread. Top with one circle of cheddar and another slice of ham.
Place the remaining slices of bread on top and, using the lid of a mason jar or a cookie cutter, press down to create 4 pockets. Make sure the seams are closed, pinching to seal if necessary. Reserve the bread with the circle cut-outs.
Place the pockets on a baking sheet.
In a small bowl, mix the melted butter and garlic. Brush the pockets with garlic butter.
Bake for 15 minutes, or until toasted.
Place the reserved bread on a baking sheet and brush with the remaining garlic butter.
Crack 1 egg into each circle, and season with salt and pepper.
Bake for 5 minutes, or until the yolk is cooked to preference.
Serve the egg bread with the ham and cheese pockets and sprinkle with chives.
- Calories: 485.97kcal
- Fat: 26.71g
- Saturated Fat: 12.74g
- Trans Fat: 0.60g
- Monounsaturated Fat: 8.48g
- Polyunsaturated Fat: 2.89g
- Carbohydrates: 32.00g
- Fiber: 3.23g
- Sugar: 3.71g
- Protein: 28.74g
- Cholesterol: 261.75mg
- Sodium: 1187.20mg
- Calcium: 314.66mg
- Potassium: 369.38mg
- Iron: 3.60mg
- Vitamin A: 202.37µg
- Vitamin C: 2.82mg
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