2-Ingredient Dough Breakfast Pockets
2-Ingredient Dough Breakfast Pockets
Ingredients
For the Filling
- 4 large eggs
- 1 cup shredded Monterey Jack cheese
- 2 green onions, thinly sliced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon butter, for scrambling eggs
For Cooking
- 2 tablespoons olive oil, or as needed for pan-frying
Instructions
- 1
In a large bowl, combine the all-purpose flour, plain Greek yogurt, black sesame seeds, and 1/2 teaspoon of salt. Mix with a spoon until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and pliable. If the dough is too sticky, add a small amount of additional flour, 1 tablespoon at a time. Divide the dough into 4 equal portions.
⏱️ 10 min
- 2
Prepare the scrambled eggs: In a medium bowl, whisk the large eggs with 1/4 teaspoon of salt and 1/4 teaspoon of black pepper. Melt 1 tablespoon of butter in a non-stick skillet over medium heat. Pour in the egg mixture and scramble until just set and fluffy. Remove from heat and set aside.
⏱️ 5 min
- 3
On a lightly floured surface, take one portion of dough and roll it out into a thin, roughly 8-inch circle. Place a quarter of the shredded Monterey Jack cheese on one half of the rolled-out dough, leaving a 1/2-inch border around the edge. Top the cheese with a quarter of the scrambled eggs and a quarter of the sliced green onions.
⏱️ 5 min
- 4
Fold the other half of the dough over the filling to create a half-moon shape. Press the edges firmly together to seal, then crimp with a fork to ensure a tight seal. Gently flatten the assembled pocket slightly with a rolling pin.
⏱️ 5 min
- 5
Repeat step 3 and 4 with the remaining dough portions and filling.
⏱️ 5 min
- 6
Heat 1 tablespoon of olive oil in a large non-stick skillet or griddle over medium heat. Carefully place 1 or 2 breakfast pockets in the hot pan, ensuring not to overcrowd. Cook for 3-5 minutes per side, or until golden brown and cooked through, with visible toasted marks. The cheese inside should be melted and gooey.
⏱️ 10 min
- 7
Remove the cooked pockets from the pan and keep warm. Repeat with the remaining pockets, adding more olive oil to the pan as needed. Serve immediately.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
2-Ingredient Dough Breakfast Pockets
For the Filling
- 4 large eggs
- 1 cup shredded Monterey Jack cheese
- 2 green onions, thinly sliced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon butter, for scrambling eggs
For Cooking
- 2 tablespoons olive oil, or as needed for pan-frying
Instructions
- 1
In a large bowl, combine the all-purpose flour, plain Greek yogurt, black sesame seeds, and 1/2 teaspoon of salt. Mix with a spoon until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and pliable. If the dough is too sticky, add a small amount of additional flour, 1 tablespoon at a time. Divide the dough into 4 equal portions.
⏱️ 10 min - 2
Prepare the scrambled eggs: In a medium bowl, whisk the large eggs with 1/4 teaspoon of salt and 1/4 teaspoon of black pepper. Melt 1 tablespoon of butter in a non-stick skillet over medium heat. Pour in the egg mixture and scramble until just set and fluffy. Remove from heat and set aside.
⏱️ 5 min - 3
On a lightly floured surface, take one portion of dough and roll it out into a thin, roughly 8-inch circle. Place a quarter of the shredded Monterey Jack cheese on one half of the rolled-out dough, leaving a 1/2-inch border around the edge. Top the cheese with a quarter of the scrambled eggs and a quarter of the sliced green onions.
⏱️ 5 min - 4
Fold the other half of the dough over the filling to create a half-moon shape. Press the edges firmly together to seal, then crimp with a fork to ensure a tight seal. Gently flatten the assembled pocket slightly with a rolling pin.
⏱️ 5 min - 5
Repeat step 3 and 4 with the remaining dough portions and filling.
⏱️ 5 min - 6
Heat 1 tablespoon of olive oil in a large non-stick skillet or griddle over medium heat. Carefully place 1 or 2 breakfast pockets in the hot pan, ensuring not to overcrowd. Cook for 3-5 minutes per side, or until golden brown and cooked through, with visible toasted marks. The cheese inside should be melted and gooey.
⏱️ 10 min - 7
Remove the cooked pockets from the pan and keep warm. Repeat with the remaining pockets, adding more olive oil to the pan as needed. Serve immediately.
⏱️ 10 min