Homemade Breakfast Hot Pockets

by

Homemade Breakfast Hot Pockets Recipe

These Homemade Breakfast Hot Pockets are a perfect make-ahead option for busy mornings. Stuffed with fluffy eggs, gooey cheese, and your favorite breakfast fillings, they’re portable, delicious, and customizable!

Ingredients

For the Dough (or use pre-made crescent roll or pizza dough):

  • 2 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • ¾ cup unsalted butter (cold, cubed)
  • ¾ cup milk

For the Filling:

  • 6 large eggs (scrambled)
  • ½ cup cooked breakfast sausage, bacon, or diced ham
  • 1 cup shredded cheese (cheddar, mozzarella, or a mix)
  • Optional: diced bell peppers, onions, or spinach

For Assembly:

  • 1 egg (beaten, for egg wash)

Instructions

Step 1: Make the Dough (Skip if using pre-made dough)

  1. In a mixing bowl, combine flour, baking powder, and salt.
  2. Cut in the butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
  3. Gradually add the milk and mix until a dough forms. Knead gently on a floured surface until smooth.

Step 2: Prepare the Filling

  1. Scramble the eggs in a skillet over medium heat until just set.
  2. Combine the scrambled eggs, cooked sausage (or bacon/ham), cheese, and any additional veggies in a bowl.

Step 3: Assemble the Hot Pockets

  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. Roll out the dough on a floured surface to about ¼-inch thickness. Cut into rectangles (approximately 6×4 inches).
  3. Place a generous scoop of the filling in the center of each rectangle. Fold the dough over the filling to create a pocket, and seal the edges by pressing with a fork.
  4. Transfer to the prepared baking sheet and brush the tops with the beaten egg.

Step 4: Bake

  1. Bake in the preheated oven for 18–22 minutes, or until the hot pockets are golden brown.
  2. Let them cool slightly before serving.

Storage and Reheating

  • Refrigerator: Store in an airtight container for up to 3 days.
  • Freezer: Wrap each hot pocket in foil or plastic wrap and freeze for up to 3 months.
  • Reheat: Microwave for 1–2 minutes (or bake at 350°F/175°C for 10–15 minutes if frozen).

Tips and Variations

  • Customize the Fillings: Try adding hash browns, mushrooms, or jalapeños for extra flavor.
  • Gluten-Free Option: Use gluten-free flour for the dough.
  • Sweet Option: Fill with Nutella, peanut butter, and bananas for a breakfast dessert!

These breakfast hot pockets are a great grab-and-go option for any busy morning!

Leave a Comment