Name: Chipotle Breakfast Pockets
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: 6 pockets
Ingredients: 2 1/4 cups all-purpose flour; 1 tsp salt; 1 cup cold salted butter (grated); 1/2 cup ice cold water; 9 eggs; 1/2 cup whole milk; 3/4 tsp salt; 1/2 tsp garlic powder; Pepper to taste; 3 Tbsp salted butter; 1 1/2 cups shredded cheddar cheese; 9-10 pieces of cooked bacon; 2 green onions; 1 egg + 1 tbsp milk (for egg wash); Chipotle mayo (2 Tbsp chipotle sauce + 1/2 cup mayo); Everything-bagel seasoning

Instructions

For the dough:

Mix together flour and salt in a large bowl. Add in the cold grated butter and using a pastry cutter or your hands, work the butter into the dough until fully combined with small pieces of butter throughout.
Stir in the ice water until it becomes a rough dough. Add the dough to a work surface and bring together until there are no crumbs leftover. Cut into two equal pieces and form into semi-flat squares. Cover with plastic wrap and refrigerate until ready to assemble.

For the eggs:

Heat a large pan on medium heat. Crack all the eggs into a bowl, add salt, milk, garlic powder and whisk to combine.
When the pan is preheated, add the butter. When the butter is fully melted, add the eggs and continually mix until 80% cooked, where they're still a little soft but you can scoop them. Remove from heat and set aside.

For the bacon:

Line a baking sheet with parchment paper and add strips of bacon leaving a little space in between each piece.
Add to the oven and turn the oven to 400 F. As the oven heats up, it'll render the fat. Bake for 15-20 minutes or until bacon is crispy. Dab the grease with paper towels and chop finely once cooled.

To assemble:

Preheat oven to 400 F.
Using flour when needed, roll out both doughs until thin, and try to keep a rectangular shape, with one dough slightly larger than the other.
Using the slightly smaller dough, ensure there's a thin layer of flour underneath the dough. Add a thin layer of chipotle sauce, in 6 spots where you want to build your pockets. Leave space in between.
Add a small sprinkle of cheese, a scoop of eggs, sprinkle of chopped bacon, green onions, and one more sprinkle of cheese on each spot.
Using egg wash, brush the spaces in between the pockets, as well as the outside frame.
Using the larger sheet of dough, lightly place it on top, and using your hands press on the gaps to close it up.
Using a pizza cutter or knife, cut into 6 pockets and using a fork, close up the seams.
Transfer the pockets to a parchment-lined baking sheet. Slice two slits on the top of each pocket. Egg wash once more and sprinkle with everything-bagel seasoning.
Bake for 25 minutes or until golden brown and flakey. Serve warm with ketchup!
For freezing methods! From raw: If you freeze the pockets raw (brushed with egg wash) Bake at 375 for 35 minutes. If you're freezing already cooked pockets, to reheat, bake at 350 F or 20 minutes or until center is warmed through!

Chipotle Breakfast Pockets