Egg, Cheese, and Kale Breakfast Pockets


We have a Saturday routine at my house; I get up early(ish), got to yoga, stop at a favorite local coffee shop to pick up their amazing Cafe Con Leche, and then come home and make breakfast for Brandon and me. I love the pace of our little routine; for me, I’ve found that it’s a great way to ease in to the weekend and ensure I get some time to do things that are important to me (namely: yoga, delicious coffee, and a bit of cooking).


One thing that’s always a bit of fun is trying to get creative with leftovers for our Saturday breakfasts. I try to use up whatever is left in our fridge to cook up something original. Leftover rice may get crisped up in a hot pan with a bit of oil and served with a fried egg, some wilted greens, and hot sauce; a few weeks back I finally got around to making homemade english muffins, added in a fried egg and melted cheese, and we had some higher-end breakfast sandwiches. Using leftover beans and combining them in a skillet with eggs, leftover roasted squash, and random veggies, and we have ourselves a hash. You get the idea!


So going along with our Saturday-morning theme, these egg pockets fit perfectly in to our weekend schedule. The crust is, of course, light, flaky and butter (because we would never have it any other way!) and it’s stuffed with a healthy-yet-hearty fillings to get us through the day. Paired with coffees from our local shop, it was a cozy way to start up our weekend!




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Egg, Cheese, and Kale Breakfast Pockets

  • Author: Strudel
  • Prep Time: 40
  • Cook Time: 35
  • Total Time: 1 hour 15 minutes
  • Yield: 4 sandwich pocket 1x


  • 4 large eggs, lightly beaten
  • 5 ounces of baby kale
  • 3/4 cup grated cheddar cheese
  • 1/2 portion of this recipe


  1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside.
  2. Heat a large skillet over medium high heat, and spritz it with some cooking spray. Add eggs and scramble until they are set; seasoning with salt and pepper. Set aside.
  3. Re-heat the skillet, add another spritz of cooking spray, and sautee the kale until it’s wilted. Season with salt and pepper, to taste, and set aside.
  4. Roll out the dough into a large rectangle – mine was 12 x10, but a little larger or smaller will be fine – and cut into 4 even strips.
  5. Add equal amounts of cheese, then egg, and then top with kale, to the bottom half of each strip. Brush the edges of the dough with a bit of water (using your fingertip), and fold over, pressing each pocket closed. Use a fork to press the seams together and ensure they are sealed.
  6. Place onto the prepared baking sheet and bake until golden brown, about 30 minutes minutes.
  7. Remove from oven when they are golden brown and gorgeous. Let rest for about 5 minutes to cook, and then serve!

Keywords: breakfast, eggs, kale





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