Homemade Breakfast Hot Pockets: Easy Recipes for a Delicious Start to Your Day
These homemade breakfast hot pockets are a delicious and portable option for busy mornings. Stuffed with scrambled eggs, crumbled sausage, and melted cheese, all encased in a flaky, buttery crust, they make for a satisfying meal anytime. Perfect for brunch or on-the-go breakfasts!
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 8-10 hot pockets 1x
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 tablespoon baking powder
- ½ cup unsalted butter, cold and cubed
- ½ cup milk
- 1 large egg
- 1 cup cooked breakfast sausage, crumbled (or bacon, ham, or veggies)
- 1 cup shredded cheese (cheddar, mozzarella, or your favorite)
- ½ cup scrambled eggs (about 2 large eggs)
- 1 tablespoon Dijon mustard (optional)
- 1 egg, beaten (for egg wash)
Instructions
- In a large mixing bowl, combine the flour, salt, sugar, and baking powder. Whisk together to ensure they are well mixed and aerated.
- Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
- Pour in the milk and add the egg. Stir gently with a fork until the dough begins to come together. Avoid overmixing to maintain a flaky texture.
- Turn the dough out onto a lightly floured surface and knead gently a few times until smooth. Wrap in plastic wrap and refrigerate for at least 30 minutes.
- While the dough chills, scramble the eggs in a skillet over medium heat until fully cooked. Set aside to cool slightly.
- In the same skillet, cook the crumbled breakfast sausage until browned and heated through. If using veggies, sauté until tender.
- In a mixing bowl, combine the cooked sausage, scrambled eggs, and shredded cheese. Add Dijon mustard if desired, and mix until well combined.
- After chilling, roll out the dough on a floured surface to about ¼ inch thick. Cut into rectangles, approximately 4 inches by 6 inches.
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Place a generous spoonful of the filling mixture in the center of each rectangle. Be careful not to overfill.
- Fold the dough over the filling to create a pocket. Press the edges together to seal, then crimp with a fork for a secure seal.
- Repeat with the remaining dough and filling until all are assembled. Place on the prepared baking sheet and brush the tops with the beaten egg.
- Bake for 20-25 minutes, or until golden brown and puffed up. Keep an eye on them to prevent over-browning.
- Remove from the oven and let cool for a few minutes on the baking sheet before serving.
Notes
- Serve warm, and consider pairing with fresh fruit or a simple salad.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for about 30 seconds.
- For added flavor, try dipping in salsa, hot sauce, or ranch dressing.