Recipe Rise

Everyone has had a hot pocket or the a breakfast sandwich from fast food restaurant on Saturday morning.  If you have about 10 minutes to prepare this healthy version of a breakfast hot pocket, then take the time to make it one weekend morning.  The hardest part is waiting for it to cook in the oven!

3 strips turkey bacon

1 roll of refrigerated French bread (I use Pillsbury)

½ cup Mexican cheese blend shredded cheese

1 tablespoon chopped green onion (green part only)

1 teaspoon pepper

½ teaspoon kosher salt

Pre-heat oven to 350 degrees. Cook turkey bacon over medium high heat in a skillet coated with cooking spray. Turn bacon over once during cooking. When bacon is crispy remove from pan, drain fat and crumble into pieces. Crack eggs in a bowl add salt and pepper and scramble with a whisk. Pour into the same pan the bacon was cooked. Cook eggs over medium heat constantly moving around with a spatula to scramble. Add bacon pieces and green onion to egg mixture.

Unroll the French bread dough onto a pan coated with cooking spray. Spread egg mixture over half of dough lengthwise and top with cheese. Roll dough over the egg mixture and every end of dough is pressed together and secure.

Cook in the oven at 350 degrees for 20-25 minutes until golden crust. Allow 5 minutes to cool before cutting. Serves 4