• Flour 2¼ cups
  • Baking powder 2 teaspoons • 156 kcal
  • Granulated sugar 2 teaspoons
  • Salt 1¼ teaspoon , divided • 1 kcal
  • Unsalted butter 6 tablespoons , chilled and grated
  • Milk ¾ cup • 49 kcal
  • Chicken ham 100g , cubed
  • Olive oil 2 teaspoons
  • Potato 1 large , peeled and thickly grated
  • Black pepper powder ½ teaspoon , divided
  • Eggs 4 large , divided • 130 kcal
  • Cheddar Cheese ¼ cup , grated
Calories refers to 100 gr of product

These delicious pockets are simply a hearty breakfast meal enclosed in biscuits. There are many separate elements to this preparation, scrambled eggs, chicken ham, hash browns, and cheese, all wrapped around in the biscuit dough. It is the perfect on-the-go breakfast that you can prepare in advance to save the morning rush!


In a large bowl, mix flour, baking powder, sugar, 1 teaspoon salt, and butter so that the mixture turns grainy or crumb-like in texture. Add milk and knead it all into a dough. Add a little more flour if required. Slightly dust a clean work surface with flour and use hands to flatten the dough into a circle. Fold the dough into half and then fold it again in half.

Repeat this for 6 to 7 times and then keep the dough aside. In a non-stick pan cook chicken ham with a teaspoon of oil until it is light brown and crispy. Now, remove the chicken in a separate bowl and cook potatoes in it with the remaining oil until potatoes are light brown and slightly crispy. Season the potatoes with remaining salt and black pepper powder.

Remove the potatoes in a separate bowl and cook scrambled eggs in it with 3 beaten eggs. Now, take half of the dough and roll it in ¼ inch thick circle or square. Preheat the oven to 250 degrees C and line a baking tray with aluminum foil.

Lightly grease the foil and keep it aside. Cut it into 4 parts and then place the dough quarters on the prepared baking tray. Add some cooked ham, potatoes, scrambled egg, and then grated cheese over each quadrant of the dough. Roll the other half of the dough, cut it into quarters, and then brush it lightly with the remaining beaten egg. Place each quarter of the dough separately over each dough quarter with toppings.

Press to seal the dough parcels from all sides. Brush beaten egg on top of each dough mount and then bake it for about 10 minutes or until the pockets are golden brown on top. Serve hot and enjoy!


You can even use hash brown instead of grated potatoes. It is not necessary to add salt while cooking the eggs.

Nutritional information (per serving): 634 Calories, 26.8g Total fat (13.5g Saturated fat, 2.3g Polyunsaturated fat, 9.3g Monounsaturated fat), 246.8mg Cholesterol, 1479.7mg Sodium, 689.7mg Potassium, 74g Total carbohydrates (4.1g Dietary fiber, 5.6g Sugars), 23.4g Protein