Bacon, Egg and Cheese Pockets

A place in Bend, Oregon called Nancy P’s Cafe and Bakery used to sell out of these all the time. They used a pizza type dough and filled it with egg, cheese and bacon. Here’s my Keto Version. If you’re not Keto any Pizza Dough Recipe should work.

Makes 4 Pockets

Preparation time: 45 minutes

Total time: 1 hour

Fathead Dough Ingredients:

(Not my Recipe)

• 1 -1/2 Cups Part Skim Low Moisture Mozzarella Cheese (Don’t use the fresh in the water kind)

• 2 Tbls. Cream Cheese

• 3/4 Cup Blanched Almond Flour

• 1/8 tsp. Salt

• 1 large Egg

Fathead Dough Instructions:

1.) Place Mozzarella and Cream Cheese into a medium sized saucepan, over low heat. Stir often, until completely melted and mixed together.

2.) While cheese is slowly melting on the stove. Into a large bowl mix Almond Flour and Salt until combined. Add Egg until incorporated into Almond Flour.

3.) Pour melted cheese mixture into Almond, Egg mixture and stir until combined. It’s not easy to incorporate and you must work quickly. Mix until completely combined with no big white streaks. If it sets up too quickly you can put over very low heat, and keep stirring.

4.) Place dough onto parchment paper lightly sprinkled with some almond flour on both sides of dough disk. Wrap up in parchment paper and refrigerate for 20 minutes.

5.) While that’s chilling in the fridge, prepare the filling ingredients below.

Filling Ingredients:

• 8 Large Eggs

• 1/2 tsp. Herbs de Provence

• Fresh Pepper

• 1/4 tsp. Salt

• 1 Tbl. Avocado Oil or Bacon Fat (to cook scrambled eggs in)

• 8 Slices Thick Cut Bacon

• 1 Cup Sharp Cheddar Cheese, shredded

Additional Ingredients to sprinkle over the top:

• Salt Flakes or Kosher Salt

• Pepper

• Herbs de Provence

Filling Instructions:

1) Preheat oven to 375• .Place Thick Cut Bacon on a tinfoil lined large cookie sheet and bake for about 12 minutes. Don’t overcook since it’s going back into oven. Drain fat and set aside.

2.) In a large bowl whisk Eggs, Herbs de Provence, Salt and Pepper. Pour into a large frying pan coated with Avocado Oil or some Bacon Fat about a Tablespoon. Cook eggs over low/medium heat until lightly set. (Don’t overcook since they’re going back in the oven. Set Aside.

3.) Preheat oven to 425•. Take out chilled dough and make into 4 even pieces. Roll dough between 2 sheets of lightly almond floured parchment paper. Roll out about 1/4 inch thick.

4.) Place 4 ovals onto parchment lined large cookie sheet. In the center of ovals place the scrambled eggs, then cheese, then 2 slices of bacon, and gently fold the top partially covering the top. (It doesn’t fully cover so don’t panic)

5.) Sprinkle Pockets with Salt Flakes, Pepper and Herbs de Provence. Bake at 425• for 10-12 minutes. Keep an eye out that the dough doesn’t get too brown. You want lightly golden.

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