You will love these easy Ham Egg and Cheese Pockets for breakfast (or skip the ham for a vegetarian breakfast pocket!). This is a super easy kid-friendly and toddler-friendly breakfast recipe that can be made ahead so you can quickly pop these in the toaster oven and reheat them throughout the week.

Freezer-friendly, too! I also give you options for what to do if you have an egg allergy!

This is our go-to weekday breakfast recipe for our son because it is so easy to meal prep a batch of these ham, egg, and cheese pockets and toast them in the oven in the morning.

They're portable, so our son can finish eating them as we are getting ready. They're super tasty. And they're high in protein. What more do you want from a toddler breakfast??

We use this toaster oven to reheat these ham, egg, and cheese pockets in just a couple of minutes. It is the BEST. THING. EVER! The Instant Pot brand makes a similar one for the same price, if you prefer the Instant Pot brand.

Ready to make these?

Ingredients for breakfast pockets:

6 eggs, divided (see notes)
¼ cup milk (optional)
6 slices breakfast or deli ham, diced (or use turkey if you prefer!)
Olive oil or cooking spray
Pepper
Garlic powder
1 ½ cups shredded cheddar cheese (or any other cheese that melts)
2 (8 oz) packages crescent rolls
1 tablespoon cold water

You'll also need:

A large skillet
A large baking pan
A pastry brush
Parchment paper (optional - makes for easier cleanup!)

Related: Easy Toddler Breakfast Ideas

Ingredient tips:

→ Eggs: You will use 5 eggs to make scrambled eggs, and 1 for the egg wash (with the 1 tablespoon of water). You can skip the egg wash if you're short on time.

→ Got an egg allergy or want to eat more plant-based food? Try Just Egg as an egg substitute (it's pretty amazing!!), or make your own tofu scrambled eggs.

→ Milk: The milk is optional. It makes tastier, fluffier scrambled eggs, but makes them juuust a little soggier when reheating these pockets.

→ Olive oil: I cook the scrambled eggs in a tablespoon of olive oil because I am always trying to get extra calories into my son!

→ Ham: For vegetarian egg and cheese pockets, skip the ham. Or switch up the ham with deli turkey. I always try to find nitrate- and nitrite-free deli meat for my son!

→ Salt: You'll notice I don't add salt. You can certainly add a little salt, but I find that the ham and cheese add enough salt to this recipe to taste great, so I don't add the extra sodium.

→ Other variations to try: Reduce the eggs to four and add a tiny bit of cooked finely minced broccoli or cooked frozen veggie medley (corn, peas, carrots). Or add finely diced cooked chicken, uncured bacon, or breakfast sausage.

Instructions:

Prepare the eggs:

In a large bowl, scramble together 5 eggs (reserve one for later!) and the milk. Stir in the diced ham, pepper, and garlic powder.
Preheat a large skillet, then add the olive oil or cooking spray.
Cook the scrambled eggs until they are done.

Assemble the crescent roll pockets:

Preheat oven to 375F.

On a baking sheet, roll out the crescent rolls so that 2 triangles are together to make a rectangle. You will have 8 rectangles.

Spoon scrambled egg/ham mixture onto each rectangle.

Add about 2-3 tablespoons shredded cheese on top and fold the crescent dough over.

Seal the edges using water and press down all around with the edge of a fork to really seal them. Don't worry if it doesn't come out perfect!

In a small bowl whisk together the remaining egg and 1 tablespoon cold water. Brush the egg wash over each pocket.

Bake at 375 degrees for 13-15 minutes, or until golden brown.

Related recipe: 2 Ingredient Pumpkin Muffins

How to serve, store, freezing / thaw

Serve warm, with fresh fruit for breakfast.

Store refrigerated for up to 5 days. Reheat in a microwave in 30-second intervals, a toaster oven for 1-2 minutes, or pre-heated oven at 350F for 3-5 minutes. Careful when reheating these in the microwave, the eggs can get hot in some spots! The actual reheating time will depend on your oven strength.

To freeze these, allow them to cool completely. Freeze individually on a baking sheet, then place in a freezer-safe container or bag. I recommend using a small piece of parchment paper in between each pocket to make help easily separate them and grab one.

To reheat from frozen, place in the oven or toaster oven for a few minutes at 350F (the actual cooking time will depend on whether you've got a toaster oven, convection oven, or air fryer oven - so start with a few minutes and then check on them! I do not recommend reheating from frozen in the microwave, they will lose their crispiness.

Other easy toddler recipes to try:

Yield: 8

Easy Ham Egg and Cheese Pockets

Portable, easy, tasty Ham Egg & Cheese Breakfast Pockets! Make these ahead of time for quick morning breakfasts.

Ingredients

6 eggs, divided (see notes)
¼ cup milk (optional, see notes)
6 slices ham (or deli turkey - use nitrite-free if needed)
Pepper, to taste
Garlic powder, to taste
1 ½ cups shredded cheddar cheese (or any meltable cheese)
2 (8-oz) packages crescent rolls
1 tablespoon cold water

Instructions

Prepare the eggs:

In a large bowl, scramble together 5 eggs (reserve one for later!) and the milk. Stir in the diced ham, pepper, and garlic powder.
Preheat a large skillet, then add the olive oil or cooking spray.
Cook the scrambled eggs until they are done.

Assemble the crescent roll pockets:

Preheat oven to 375F.
On a baking sheet, roll out the crescent rolls so that 2 triangles are together to make a rectangle. You will have 8 rectangles.
Spoon scrambled egg/ham mixture onto each rectangle. Add about 2-3 tablespoons shredded cheese on top and fold the crescent dough over.
Seal the edges using water and press down all around with the edge of a fork to really seal them. Don't worry if it doesn't come out perfect!
In a small bowl whisk together the remaining egg and 1 tablespoon cold water. Brush the egg wash over each pocket.
Bake at 375 degrees for 13-15 minutes, or until golden brown.

Notes

You will use 5 eggs for scrambled eggs and 1 egg for the egg wash. You can skip the egg wash if you're short on time!
Using milk will make fluffier, tastier scrambled eggs, but will make the eggs just a little wetter. If you or your kids are extra particular about not having soggy pockets, skip the milk
Variation ideas: Reduce the eggs to four and add ½ cup cooked finely diced broccoli or cooked frozen veggie medley (corn, peas, carrots). Or add finely diced cooked chicken, uncured bacon, or breakfast sausage.
Store refrigerated for up to 5 days. Reheat in a microwave in 30-second intervals, a toaster oven for 1-2 minutes, or pre-heated oven at 350F for 3-5 minutes. Careful when reheating these in the microwave, the eggs can get hot in some spots! The actual reheating time will depend on your oven strength.
To freeze these, allow them to cool completely. Freeze individually on a baking sheet, then place in a freezer-safe container or bag. I recommend using a small piece of parchment paper in between each pocket to make help easily separate them and grab one.
To reheat from frozen, place in the oven or toaster oven for a few minutes at 350F (the actual cooking time will depend on whether you've got a toaster oven, convection oven, or air fryer oven - so start with a few minutes and then check on them! I do not recommend reheating from frozen in the microwave, they will lose their crispiness.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 268Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 196mgSodium: 707mgCarbohydrates: 24gFiber: 0gSugar: 1gProtein: 21g

The nutritional information provided is just an estimate and will vary based on the actual ingredients you use. If you are tracking nutrition for yourself or your child, check with a nutritionist, dietitian, or pediatrician about whether this recipe is right for you or your child.