Homemade Breakfast Hot Pockets 

These Homemade Breakfast Hot Pockets offer a delightful twist on the classic convenience food, combining flaky pastry with a savory filling of scrambled eggs, cooked sausage, and melted cheese. Perfect for busy mornings, they can be made ahead and stored for a quick, satisfying breakfast option. Customize the filling to suit your taste preferences, whether you prefer bacon, ham, or a vegetarian version. With a golden, crispy exterior and a warm, flavorful interior, these hot pockets are sure to become a favorite in your breakfast rotation.

Ingredients

• For the Dough:
  
  

  • 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

• For the Filling:
  
  

  • 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)
    
    

• For Assembly:
  
  

  • 1 egg, beaten (for egg wash)
    
    

Directions

1. Prepare the Dough:
   
   

   • In a large mixing bowl, combine the flour, salt, sugar, and baking powder.
     
     

   • 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. Be careful not to overmix; you want to keep that flaky texture.
     
     

   • Once the dough is formed, turn it out onto a lightly floured surface. Knead it gently just a few times until it is smooth. Then, wrap it in plastic wrap and refrigerate for at least 30 minutes.
     
     

2. Prepare the Filling:
   
   

   • While the dough is chilling, scramble the eggs in a skillet over medium heat until fully cooked. Set them aside to cool slightly.
     
     

   • In the same skillet, add the crumbled breakfast sausage (or your choice of protein) and cook until browned and heated through. If you’re using veggies, sauté them until tender.
     
     

   • In a mixing bowl, combine the cooked sausage, scrambled eggs, and shredded cheese. If you like a little tang, add the Dijon mustard at this stage. Mix everything together until well combined.
     
     

3. Assemble the Hot Pockets:
   
   

   • After the dough has chilled, remove it from the refrigerator. On a floured surface, roll out the dough to about ¼ inch thick.
     
     

   • Using a sharp knife or a pizza cutter, cut the dough into rectangles. Aim for about 4 inches by 6 inches, but you can adjust the size based on your preference.
     
     

   • Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
     
     

   • Take one rectangle of dough and place a generous spoonful of the filling mixture in the center. Be careful not to overfill, as this can make sealing difficult.
     
     

   • Fold the dough over the filling to create a pocket. Press the edges together to seal, and then use a fork to crimp the edges for an extra secure seal and a decorative touch.
     
     

   • Repeat this process with the remaining dough and filling until everything is assembled.
     
     

   • Once all the pockets are filled and sealed, place them on the prepared baking sheet. Brush the tops with the beaten egg to give them a beautiful golden color when baked.
     
     

4. Bake the Hot Pockets:
   
   

   • Bake in the preheated oven for 20-25 minutes, or until the pockets are golden brown and puffed up. Keep an eye on them towards the end of the baking time to prevent over-browning.
     
     

   • Once they are done, remove them from the oven and let them cool for a few minutes before serving.
     
     

Nutritional Information (Per Hot Pocket)

• Calories: Approximately 350 kcal
  
  

• Protein: 15g
  
  

• Carbohydrates: 30g
  
  

• Fat: 20g
  
  

• Fiber: 2g
  
  

• Sodium: 400mg