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Breakfast is often heralded as the most important meal of the day, not just for the sake of tradition but because it sets the tone for our energy levels and productivity throughout the morning. In a world that often feels rushed, finding a breakfast option that is both nutritious and satisfying can be a challenge. Enter the Savory Spinach & Egg Breakfast Pockets—a delightful fusion of flavor and nourishment, designed to kickstart your day on a positive note.

Baked Egg and Spinach Breakfast Pockets

Start your day with a delicious and nutritious treat—Savory Spinach & Egg Breakfast Pockets! These easy-to-make pockets combine fresh spinach, protein-packed eggs, and gooey cheese, all wrapped in flaky crescent roll dough. Perfect for busy mornings or a relaxed brunch, this recipe allows for customization to suit various dietary needs. With a step-by-step guide, you'll create a satisfying breakfast that not only tastes great but also sets a positive tone for your day!
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Ingredients
  

1 cup fresh spinach, chopped

4 large eggs

1/4 cup milk

1/2 cup cheddar cheese, shredded

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

Salt and pepper to taste

1 package (1 lb) refrigerated crescent roll dough

1 tablespoon olive oil

Optional toppings: diced tomatoes, avocado, or hot sauce

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C).

    Prepare the Spinach and Egg Mixture: In a medium skillet, heat the olive oil over medium heat. Add the chopped spinach and sauté for about 2-3 minutes until wilted. In a separate bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and pepper. Pour the egg mixture into the skillet with spinach.

      Cook the Eggs: Cook the egg and spinach mixture gently, stirring occasionally until the eggs are just set but still slightly runny. Remove from heat and stir in the cheddar cheese until melted. Allow the mixture to cool slightly.

        Prepare the Crescent Dough: Unroll the crescent roll dough and separate it into 8 triangles on a clean surface.

          Assemble the Pockets: On each triangle of dough, place about 2 tablespoons of the spinach and egg mixture in the center. Fold the dough over to create a pocket and pinch the edges together to seal. Make sure there are no gaps.

            Bake the Pockets: Place the sealed pockets onto a baking sheet lined with parchment paper. Bake in the preheated oven for 12-15 minutes or until golden brown and cooked through.

              Serve: Once baked, allow the breakfast pockets to cool for a few minutes before serving. You can top them with diced tomatoes, avocado, or a drizzle of hot sauce for extra flavor.

                Prep Time, Total Time, Servings: 15 min | 30 min | 4 servings