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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