Learn how to make easy breakfast pockets! Use our favourite pantry staple; bread to bring these easy breakfast pockets recipe to life. We filled our bread pockets with bacon bits, cheese, fried spinach, peppers and mushrooms! You can get creative and fill your bread pockets with your favourite breakfast fillings too! The best part about these cheesy breakfast pockets is that they're freezer-friendly, so prep them ahead, freeze them and bake them for breakfast, breakfast-for-dinner or enjoy them as an easy lunchbox idea too! We promise these are the easiest breakfast pockets you'll ever make! SUBSCRIBE to our channel to join our Foodies fam & HIT that notification bell so you'll never miss a new delicious recipe!Full Recipe:Makes 15Hands-on time: 10 minutesHands-off time: 20 minutesINGREDIENTS15 slices SASKO Low GI All-In-One White Bread7 slices shoulder bacon3 tbsp butter cup diced red pepper cup sliced mushrooms1 cup chopped baby spinach tsp each salt and pepper, to season1 cups grated cheddar cheeseServing suggestion:Fresh coriander sprigsTomato sauceMETHOD1. Preheat oven to 180C and line a baking tray with baking paper.2. Neatly remove the crusts from the SASKO Low GI All-In-One White Bread slices. *Chefs Tip: Freeze the crusts in a zip-seal bag to make croutons or breadcrumbs!3. Using a rolling pin, roll out each crustless bread slice, creating a square shape. Set aside.4. Fry the bacon in a pan over a medium-high heat for 3-4 minutes until slightly crispy. Remove the bacon from the pan and allow to cool. Dice the bacon into smaller pieces and set aside.5. Add a tablespoon of butter to the same pan and saut the peppers for 2-3 minutes, or until softened. Add in the mushrooms and spinach and saut for a further 4-5 minutes. Season to taste with salt and pepper. Remove from the heat and allow to cool slightly.6. Add the cooked bacon bits and grated cheese to the pan, gently mixing with the vegetables to combine. 7. Lightly wet your finger with water and brush over the edges of the bread slices. Place 2 tablespoons of the cheesy bacon filling onto one half of each slice of bread. *Chefs Tip: Try not to overfill the bread pockets.8. Bring one corner over the other, covering the filling and pinch the sides together to make a seal, forming each one into a triangle. *Chefs Tip: Use a fork to seal the edges perfectly! 9. Arrange the bread pockets on the baking tray. Melt the remaining 2 tablespoons of butter in the microwave and brush over the bread pockets. Bake for 15-20 minutes or until golden and slightly crispy. Allow to slightly cool before serving. *Chefs Tip: Alternatively, stack in a container and line each single layer with baking paper in between. Freeze to bake off later!10. Garnish with fresh coriander sprigs, serve immediately with tomato sauce and ENJOY! Planning to try this?If yes, please share your pictures with us on the Foodies Of SA Group on Facebookhttps://www.facebook.com/groups/foodiesofsa
