Homemade Breakfast Hot Pockets Recipe
Introduction
Start your day with these irresistible homemade breakfast hot pockets. Filled with savory sausage, eggs, and melted cheese wrapped in a tender, flaky dough, they make a satisfying and portable morning meal. Perfect for busy mornings or brunch gatherings.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1/2 cup unsalted butter, cold and cubed
- 1/2 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)
- 1/2 cup scrambled eggs (about 2 large eggs)
- 1 tablespoon Dijon mustard (optional)
- 1 egg, beaten (for egg wash)
Instructions
- Step 1: In a large bowl, whisk together the flour, salt, sugar, and baking powder. Cut in the cold, cubed butter using a pastry cutter or fork until the mixture resembles coarse crumbs. In a separate bowl, whisk together the milk and 1 egg, then pour the mixture into the flour mixture. Stir until a soft dough forms.
- Step 2: Turn the dough out onto a lightly floured surface and knead gently. Roll the dough out to about 1/4-inch thickness, then cut it into 6-8 equal rectangles.
- Step 3: In a bowl, mix together the cooked sausage, scrambled eggs, shredded cheese, and Dijon mustard if using.
- Step 4: Spoon the filling onto one half of each dough rectangle, leaving a small border around the edges. Fold the dough over the filling and press the edges with a fork to seal securely.
- Step 5: Place the hot pockets on a parchment-lined baking sheet and brush the tops with the beaten egg to create a golden finish.
- Step 6: Preheat your oven to 375°F (190°C). Bake the hot pockets for 20-25 minutes, or until they are golden brown and cooked through.
- Step 7: Allow the hot pockets to cool slightly before serving. Enjoy warm for a delicious breakfast or pack them for an on-the-go meal.
Tips & Variations
- For a vegetarian version, substitute the sausage with sautéed mushrooms, spinach, or bell peppers.
- Try different cheeses like pepper jack or Swiss for varied flavors.
- Make extra dough and freeze uncooked pockets for up to 1 month; bake directly from frozen adding a few extra minutes.
- Brush tops with melted butter instead of egg wash for a softer crust.
Storage
Store leftover hot pockets in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a 350°F oven for 10-15 minutes or microwave briefly until heated through. For longer storage, freeze cooked hot pockets for up to 1 month and reheat from frozen in the oven.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use leftover cooked meats or other fillings?
Yes, leftover cooked meats such as bacon or ham, as well as vegetables like spinach or mushrooms, work well as fillings. Just ensure they are cooked and drained of excess moisture before filling the pockets.
Can I make the dough ahead of time?
Absolutely. The dough can be prepared and refrigerated for up to 24 hours before shaping the hot pockets. Let it sit at room temperature for about 15 minutes before rolling out.
PrintHomemade Breakfast Hot Pockets Recipe
These Homemade Breakfast Hot Pockets are a delicious and portable breakfast option featuring a flaky dough filled with savory cooked sausage, scrambled eggs, and melted cheese. Perfectly baked until golden brown, they make an ideal on-the-go meal or can be prepared in advance and frozen for quick reheating.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6–8 hot pockets 1x
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Ingredients
Dough
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup milk
- 1 large egg
Filling
- 1 cup cooked breakfast sausage, crumbled (or bacon, ham, or veggies)
- 1 cup shredded cheese (cheddar, mozzarella, or your favorite)
- 1/2 cup scrambled eggs (about 2 large eggs)
- 1 tablespoon Dijon mustard (optional)
Finishing
- 1 egg, beaten (for egg wash)
Instructions
- Make the Dough: In a large bowl, whisk together the flour, salt, sugar, and baking powder. Cut in the cold, cubed butter using a pastry cutter or fork until the mixture resembles coarse crumbs. In a separate bowl, whisk together the milk and 1 egg, then pour the mixture into the flour mixture. Stir until a soft dough forms.
- Roll and Cut: Turn the dough out onto a lightly floured surface and knead it gently. Roll the dough out to about 1/4-inch thickness, then cut it into 6-8 equal rectangles.
- Prepare Filling: In a bowl, mix together the cooked sausage, scrambled eggs, shredded cheese, and Dijon mustard (if using).
- Fill and Seal: Spoon the filling onto one half of each dough rectangle, leaving a small border. Fold the dough over the filling and press the edges with a fork to seal.
- Add Egg Wash: Place the Homemade Breakfast Hot Pockets on a parchment-lined baking sheet and brush the tops with the beaten egg.
- Bake: Preheat your oven to 375°F (190°C). Bake the hot pockets for 20-25 minutes, or until they’re golden brown and cooked through.
- Cool and Serve: Allow the Homemade Breakfast Hot Pockets to cool slightly before serving. These portable pastries are perfect for on-the-go breakfasts or can be frozen for a quick and easy meal later on.
Notes
- For a vegetarian version, substitute the sausage with sautéed vegetables like bell peppers, mushrooms, and spinach.
- You can switch up the cheese to your favorite variety for different flavor profiles.
- If freezing, place baked hot pockets in a single layer on a baking sheet to freeze solid before transferring to a freezer bag.
- Reheat frozen hot pockets in a 350°F oven for 15-20 minutes until warmed through.
- Make sure to seal the edges well to prevent filling leakage during baking.
Keywords: breakfast hot pockets, homemade hot pockets, breakfast pastry, portable breakfast, sausage hot pockets, cheese hot pockets, baked breakfast pockets
