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Everything-but-the-Bagel Breakfast Pockets

These Everything-but-the-Bagel Breakfast Pockets are a hearty family favorite breakfast. Make them on the weekend with your favorite filling and enjoy for breakfast all week long. 

Course Breakfast
Cuisine American
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 4
Author Liz


Ingredients for the Filling:

  • 4 slices center-cut bacon or turkey bacon (optional)
  • 1 tsp. butter (if not using bacon)
  • 2/3 c. diced or chopped mixed vegetables such as bell peppers, shallots, scallions, or mushrooms
  • 5 large eggs
  • kosher salt
  • freshly ground black pepper
  • 1/3 c. shredded cheddar cheese (optional)

Ingredients for the Dough & Topping:

  • 1 c. all-purpose flour plus more for rolling
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. kosher salt
  • 1 c. non-fat plain Greek yogurt
  • 1 large egg
  • 1 Tbs. cold water
  • 1 Tbs. everything but the bagel seasoning


Make the Filling:

  1. If using bacon, cook in a skillet set over medium heat for 4 minutes, until starting to brown. Flip and continue cooking another 2-3 minutes until crispy. Drain and remove from pan to a paper towel-lined plate to cool completely. Once cool, chop and set aside.

  2. Drain all but 1 tsp. of bacon fat from pan (pour extra fat into a bowl or mug and set on the counter to cool and solidify. You can then store in the fridge for future use or scrape into the garbage for disposal).

    If you skipped the bacon or used turkey bacon, melt butter in the same skillet over medium heat.

  3. Add diced vegetables and sauté until soft, about 3 minutes.

  4. While vegetables are cooking, crack eggs into a medium bowl, discarding the shells. Season with salt and pepper and whisk together. Pour into skillet with vegetables. Cook, stirring frequently to scramble, for 3-5 minutes, or until eggs are set. Sprinkle with cheese, if desired, and cooked chopped bacon, if using.

  5. Set filling aside to cool while making the dough.

Make Dough:

  1. In a large bowl, whisk together flour, baking powder and kosher salt to combine. Use a silicon spatula or wooden spoon to stir in Greek yogurt. Dough will be very crumbly. You may need to use clean hands to help mix it together.

  2. Lightly flour a clean countertop. Turn dough out onto countertop and kneed for 2-3 minutes, flouring surface as needed to prevent sticking, until dough comes together. Dough will be very sticky. Cut into 4 equal portions and roll each into a ball.

  3. Use a rolling pin to roll dough into 4 7-inch round circles.


  1. In a small bowl, beat together egg and water to create an egg wash. Set aside.

  2. Place about 1/2 cup of the egg mixture onto the bottom half of each circle of dough, leaving a 1/2 inch border.

  3. Gently brush egg wash over the edges of the dough. Fold top half of dough over filling. Roll edges slightly and pinch together or press with a fork.

  4. Poke the top of each pocket 4-5 times to vent while cooking. Brush tops with egg wash and sprinkle with everything-but-the-bagel seasoning.


  1. Oven: Set a rack in the middle of the oven and preheat oven to 425F. Place assembled breakfast pockets on a baking sheet lined with parchment paper. Bake in preheated oven for 20-25 minutes, until golden brown throughout.

  2. Air Fryer: Spray the bottom of the air fryer basket with cooking spray. Bake at 350F for 6 minutes. Flip and bake for another 4 minutes or until golden. (Lower the temperature to 300F for a toaster style air fryer; cooking times remain the same.)