Breakfast Hot Pockets
Breakfast Hot Pockets feature a light and flaky crust stuffed with all of your favorite breakfast foods. Great for morning meal prep or breakfast for dinner, these homemade hot pockets are simple to make and can be customized to your liking!
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If you want to switch things up for your morning meals, these homemade breakfast hot pockets are a fun option! Made using puff pastry, this fun handheld dish combines breakfast classics for a whole meal in every bite.
A great alternative to fast food breakfast, this hot pocket recipe results in an easy breakfast with lots of flavor that will keep you feeling full throughout the day.
For even more savory breakfast options, try my Sausage Spinach Quiche or these Chorizo Breakfast Burritos!
Why You'll Love This Recipe
Freezer-Friendly & Busy-Morning Approved: Make a batch once and stash them in the freezer. School mornings? Grab, heat, DONE. No drive-thru needed.
Totally Customizable for Picky Eaters: Sausage + egg + cheese. Bacon. Veggie. Just cheese. You can make a few different fillings in one batch, so everyone feels like it was made just for them.
Budget-Friendly Comfort Food: Simple ingredients, way cheaper than store-bought, and they taste 10x better homemade. Flaky, golden crust with that melty center? Yes please.
Ingredients Needed
- Bacon: Classic for breakfast, bacon adds savory and smoky flavor.
- Breakfast Sausage: I prefer Jimmy Dean, but use your favorite.
- Eggs: Adding scrambled eggs to your hot pockets makes them even more filling.
- Milk: Whole or 2% is fine.
- Shredded Cheese Use whatever you prefer.
- Puff Pastry: This pre-made dough is easy to work with and results in a buttery and flaky hot pocket crust.
- American Cheese: I recommend getting good cheese from the deli for the best flavor.
How to Make Breakfast Hot Pockets
- Step 1: Cook the breakfast sausage in a large skillet over medium-high heat. Once browned, transfer to a paper-towel-lined plate to drain.
- Step 2: In the same skillet, cook the bacon. Remove from heat and drain once crispy.
- Step 3: Combine eggs and milk in a medium bowl. Set aside a few tablespoons in a small bowl.
- Step 4: Remove any excess grease from the skillet and lower heat to medium-low. Melt butter and scramble eggs, then season with salt and pepper to taste. Once cooked, turn off the heat and fold in cheese.
- Step 5: Mix in cooked sausage and bacon to the egg mixture.
- Step 6: Place puff pastry on a cutting board and separate into 6 even pieces.
- Step 7: Place a piece of American cheese on the bottom half of each square.
- Step 8: Follow up with a scoop of the egg and sausage mixture.
- Step 9: Slice another sheet of puff pastry into 6 and place on top.
- Step 10: Use a fork to crimp the edges of the puff pastry, making sure to fully seal them.
- Step 11: Brush the top of each hot pocket with egg wash.
- Step 12: Use a small knife to create slices in the top of the hot pockets. Bake at 400 degrees F for 18 to 22 minutes, or until the pastry puffs up and takes on a golden brown color.
Recipe Tips
- If you can't find puff pastry, crescent roll dough is a good option.
- Customize these hot pockets to your liking. Use all bacon or all sausage, or use a different meat like ham.
- If you have leftovers, store them in the fridge in an airtight container for 3 to 4 days.
- Reheat hot pockets in the oven or in an air fryer at 350 degrees. I don't recommend heating them up in the microwave, as this can make the crust soggy or soft.
Recipe FAQ's
This is a kind of laminated dough that's made by alternating layers of butter and dough. When it's baked, it becomes light, flaky, and a bit crispy. It can be made in your kitchen, but there are pre-made versions that are even more convenient!
Be sure to give them plenty of room on the baking sheet. If they're overcrowded, they may not bake properly. Also be sure to fully cook your eggs and allow the sausage and bacon to drain properly so there isn't excess grease, which can cause sogginess.
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Breakfast Hot Pockets
Ingredients
- 4-5 slices bacon cut into bite sized pieces
- 1/4 pound breakfast sausage
- 5 eggs divided
- 3 tablespoons milk
- 2 tablespoon butter
- 1 cup cheddar cheese shredded
- 2 sheets puff pastry
- 4 slices American cheese from the deli
Instructions
- Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
- Heat a large skillet on medium high heat and add the bacon. cook until crispy and remove to a paper towel to drain.
- Add the breakfast sausage and cook until browned and remove to the paper towel to drain.
- While the sausage is cooking add the eggs and milk to a large bowl and whisk until combined. Remove a couple tablespoons to a small bowl and set aside.
- Reduce the heat to medium low and remove any extra fat from the pan and add in the butter let it melt. Add in the whisked eggs and using a spatula spread the egg mixture around until its cooked. Add salt and pepper to taste. Turn off the heat and fold in the shredded cheese.
- Fold in the cooked bacon and sausage into the scrambled eggs and cheese and set aside.
- Place the puff pastry on a cutting board and using a pizza cutter or knife cut the pastry into 6 rectangles. Then cut the other sheet into 6 rectangles and set those aside.
- Add 1/2 of a slice of American cheese onto each puff pastry.
- Then divide the egg mixture onto each slice of cheese.
- Place a top pastry sheet onto each filling.
- Using a fork press the edges together to form a seal. Place the pastry squares onto the prepared baked sheet.
- Brush some of the reserved egg mixture over each pastry.
- Using a sharp knife cut two little air holes into the top.
- Bake for 18-22 minutes or until the pastry is puffed up and golden brown.
Notes
- Crescent roll dough can also be used.
- Feel free to use all bacon, sausage, or even ham for these.
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
