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When it comes to crafting a meal that satisfies the palate while providing essential nutrients, few dishes can match the appeal of Spinach Delight Baked Egg Pockets. This recipe is a delightful fusion of flavors and textures, featuring tender spinach, savory eggs, and a crisp, golden-brown crust. Whether you're looking for a quick breakfast to kick-start your day, a satisfying lunch to fuel your afternoon, or a comforting dinner that brings the family together, these baked egg pockets are the ideal solution.

Baked Egg and Spinach Breakfast Pockets

Discover the deliciousness of Spinach Delight Baked Egg Pockets, a nutritious dish perfect for any time of day. Featuring a flaky crust filled with sautéed spinach, eggs, and your choice of veggies and cheese, these pockets are both satisfying and versatile. Packed with essential nutrients from fresh ingredients, they make a wholesome meal option. Try customizing the recipe to suit your taste and enjoy a delightful culinary experience that prioritizes health and flavor!
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Ingredients
  

2 cups fresh spinach, chopped

4 large eggs

½ cup shredded cheese (cheddar, mozzarella, or your favorite blend)

½ cup diced bell pepper (red or green)

¼ cup finely diced onion

1 teaspoon garlic powder

¼ teaspoon salt

¼ teaspoon black pepper

1 cup all-purpose flour (plus extra for dusting)

½ tsp baking powder

¼ cup cold unsalted butter, cubed

½ cup milk

1 tablespoon olive oil

Optional: Hot sauce or salsa for serving

Instructions
 

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

    Sauté Vegetables: In a medium skillet, heat olive oil over medium heat. Add the diced onion and bell pepper; sauté for about 3-4 minutes, until they become tender. Add the chopped spinach and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly.

      Prepare the Egg Mixture: In a mixing bowl, whisk together the eggs, garlic powder, salt, and black pepper. Stir in the sautéed vegetable mixture and ½ cup of shredded cheese until everything is well combined. Set aside.

        Make the Dough: In a large bowl, mix the flour and baking powder. Add the cold cubed butter and use a pastry cutter or your fingers to work it into the flour until it resembles coarse crumbs. Make a well in the center and gradually stir in the milk until the dough comes together.

          Roll out the Dough: Lightly flour a clean surface and roll out the dough to about ¼ inch thickness. Cut into squares or rectangles, roughly 6x6 inches.

            Assemble the Pockets: Place a generous spoonful of the egg and spinach mixture on one half of each dough square. Fold the other half over the filling and press the edges to seal. You can use a fork to crimp the edges for a decorative touch.

              Bake: Place the pockets on the prepared baking sheet and brush the tops with a little extra milk or melted butter for a golden finish. Bake in the preheated oven for 20-25 minutes or until the pockets are puffed and golden brown.

                Serve: Let the pockets cool for a few minutes, then serve warm. They’re perfect with a drizzle of hot sauce or a side of salsa.

                  Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings