BEC Breakfast Pouches–Perfection!

It’s no secret that I LOVE bacon…however, I try not to keep it around so often, because I could literally consume so much it would be very bad for my health. It’s also no secret that I like to experiment with wrapping food in doughs for breakfast.

Sooo…this leads me to today’s recipe.

I had a small can of biscuits, bacon, cheese, and eggs…what other option than bacon, egg, and cheese biscuits was there? Ahhhh, my own homemade version of the classic breakfast hot pouch. As I typically say…why not?

This was so simple, and I encourage you to try it next time you want to mix things up a bit for a weekend breakfast.

BEC Breakfast Pouches

  • 1 can of biscuits (Your choice of brand and style…I would probably recommend buttermilk biscuit though)…Or make your own. *smiles*
  • 1 strip of bacon per pouch you are making
  • 1 tablespoon of cheese per pouch you are making
  • 1 egg for every TWO pouches you are making
  • salt and pepper to taste


  1. Preheat oven to 350 degrees.
  2. Flatten out each biscuit as thin as you can get it without breaking the dough. Refer to the picture below for approximate thickness.
  3. Cook bacon in strips, and drain on paper towel to get rid of the majority of the grease.
  4. Scramble eggs with salt and pepper to taste , just until the soft set stage – just past the runny stage (use a tidbit of the bacon grease to keep the eggs from sticking and for more flavor if you would like, or keep it healthy and use cooking spray)
  5. On top of each biscuit dough round, divide the eggs amongst them.
  6. Then break each bacon piece into fourths and put the equivalent of one bacon strip per biscuit on top of the eggs.
  7. Sprinkle each one with cheese, being careful to keep everything in the middle of the biscuit, and leaving an edge of dough for folding.
  8. Next, fold each side of the dough over like a pouch (see below photos), and set them on a pan, lined with parchment paper or sprayed with cooking spray, seam side down.
  9. Bake for 20-25 minutes. You might want to watch them when you get to the 18-20 minute mark. The biscuits that I had were flaky, and may brown different than some of the other types of biscuit doughs. You want them to be a nice golden brown, just like a normal biscuit when you bake them. Enjoy!

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  1. I’d like to invite you to a couple of tasting events we’ll be hosting for 2 new restaurants we’re launching in early 2012. Can you send me an email with the best way to contact you.


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