Keep this recipe in your back pocket for when you hit a breakfast rut! These crescent roll dough pockets are filled with everything you need for breakfast: bacon, eggs, and cheese.

Bacon, Egg, and Cheese Pockets

Preheat oven to 375 degrees. Line a baking sheet with parchment paper; set aside.

Melt butter in a large skillet over medium-high heat. Whisk together 4 eggs and milk in a medium bowl. Add egg mixture to skillet; cook 2 to 3 minutes or until eggs are cooked through, stirring occasionally.

Unroll one dough sheet on a lightly floured surface; roll into a 10x14-inch rectangle.

Using a 5-1/2-inch-diameter bowl, cut three dough circles. Repeat with remaining dough sheet.

Spread 2 teaspoons pesto on half of each dough circle, 1/4-inch from edge. Top with scrambled eggs; sprinkle with bacon and cheese. 

Fold dough over filling; press edges with a fork to seal.

Place pockets on prepared baking sheet. Beat remaining egg and brush on pockets. Slit tops with a knife. Bake for 10 to 15 minutes or until golden brown. Let stand for 5 minutes before serving.