Bacon, Oakdell Eggs, and Cheese Stuffed Texas Toast Pockets with Utah Fry Sauce
Take your breakfast to the next level with these stuffed Texas toast pockets! Crispy, golden Texas toast is filled with savory bacon, fluffy Oakdell eggs, and gooey cheese, all topped off with the signature Utah fry sauce. Perfect for a breakfast on the go or a cozy morning treat!
Ingredients
4 slices of Texas toast
4 Oakdell eggs
4 slices of bacon
1/2 cup shredded cheddar cheese
1/4 cup cream cheese, softened
2 tablespoons butter
1/2 cup mayonnaise
1/4 cup ketchup
1 tablespoon pickle juice
1 teaspoon smoked paprika
Instructions
1
Prepare the Filling: Cook the bacon in a skillet until crispy. Remove from the skillet, crumble, and set aside. In a bowl, whisk the eggs, then scramble them in the skillet using the bacon drippings. Season with salt and pepper. Once cooked, stir in the shredded cheddar cheese until melted.
2
Toast the Texas Toast: Toast the Texas toast slices until golden and crisp. Allow them to cool slightly, then cut each slice diagonally to form two triangles.
3
Create the Pockets: Carefully slice open the longer side of each triangle, creating a pocket similar to a pita. Be gentle to avoid tearing the bread.
4
Stuff the Pockets: Spread a thin layer of cream cheese inside each pocket. Fill each pocket with a portion of the scrambled eggs, bacon crumbles, and a bit more shredded cheese.
5
Make the Utah Fry Sauce: In a small bowl, mix together mayonnaise, ketchup, pickle juice, and smoked paprika until smooth.
6
Serve: Drizzle the stuffed Texas toast pockets with Utah fry sauce or serve it on the side for dipping. Enjoy warm.
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