Leftover Easter Eggs to Savory Breakfast Pockets!

I know you have a glut of crudely dyed eggs in your fridge. I know you’re wondering how you are going to get them all eaten before they go bad.

Here’s one idea. I did this with the ones that got cracked during the dying process. Considering we have a 4yo and a 2yo, there were quite a few.

First make a batch of butter pie dough, here’s my recipe. The key to flaky, whole wheat, all butter crust is keep it cold (cold! cold! cold! cold!) The butter should feel solid and only slightly yielding while you are working it in, like stiff clay.

While the pie dough chills, peel your eggs and crush with a fork (I used 5 eggs and made 6 very overstuffed pockets.) Stir in some grated cheese, chopped garden spinach or arugula and a sprinkle of salt and pepper. I also threw in some leftover cooked potatoes. Obviously, this recipe is quite flexible. Just use already cooked or very quick cooking items, and nothing juicy or wet.

Now, roll out your chilled dough into a rough rectangle. Cut into 6 or 8 pieces, depending on how big you want the pockets. Put a scoop of filling on each square of dough. If you’re new to filled dough pockets, use half as much filling as I did on each square, these were really challenging to seal.

Now carefully lift up, fold and pinch the edges together to seal. This is a bit trickier than it sounds, particularly if you’ve done as I did, not as I said, and way over-stuff them. But since these have no saucy element, it’s okay if the edges don’t seal 100%.

Bake in a preheated 400 F oven 15-25 minutes until nicely golden brown. Allow to cool at least 10 minutes before you try to eat them, 20 before serving to children– they stay pretty burny inside.

These freeze beautifully. Reheat in the toaster oven.

8 thoughts on “Leftover Easter Eggs to Savory Breakfast Pockets!

  1. An Indian friend brought curried eggs to our summer potluck 2 years ago. I have tried the recipe a couple times and not quite the same as hers but we like. I just use the store blend curry powder, rather than the homemade she used. Fry the curry powder , some mustard seed in butter, add some tomato paste a bit of sugar and salt, water and stir in halved hard boiled eggs. Serve the eggs and sauce over cooked rice.

  2. These look delicious and I love anything that you can make extra and freeze! Did you freeze them after they were baked or before?

    1. After, though before might be just as good if you used precooked spinach. If you freeze after, your man can commit the blasphemy of heating one up in the microwave. You decide if that’s a plus or minus.

  3. You are a goddess! I’m seven months pregnant and have been struggling to get enough protein and iron on my way out the door to work every morning to appease my doctor. These look DELICIOUS and very very doable for me. I haven’t quite mastered my own pie crust yet, though, so I’ll have to try it with some store-bought crust. You’re the best.

  4. Well now, unfortunately we used up the leftover (crudely ;)) dyed eggs in curried egg sandwiches! I think it’d be worth boiling another batch (sans dye!) just to make these tasty offerings you have tempted us with here.

    And you’re off home soon? Back to your wild roots? What excitement this must be for you. Travel safe and looking forward to reading about your re-entry into the woods.

    Still reading…just from my inbox is all. ;)

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