Breakfast Hot Pockets
Warm, handheld pockets filled with eggs, cheese, and your choice of meats and veggies, perfect for busy mornings.
Ingredients
For the pockets
- 1 can refrigerated pizza dough or crescent dough (or 1 sheet puff pastry thawed) Choose based on preference.
- 6 pieces eggs Scrambled.
- 1 cup shredded cheese (cheddar, mozzarella, pepper jack, whatever you like) Mix and match your favorites.
- 1 cup cooked breakfast meat (sausage, bacon, ham, or skip it) Optional; use leftovers if available.
- 1 cup diced veggies (bell pepper, onion, spinach, mushrooms) Use whatever is available in the fridge.
- 1 pinch salt and pepper To taste.
- 1 piece egg for egg wash Optional for a golden finish.
Instructions
Preparation and Baking
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Scramble the 6 eggs in a pan with a pinch of salt and pepper until just set.
- Roll out the dough and cut it into 8 rectangles or squares.
- Spoon scrambled eggs onto half of each piece, then add meat, veggies, and a little cheese.
- Fold the dough over to make a pocket and press the edges closed with your fingers or a fork.
- Brush the tops with the beaten egg and add a tiny pinch of salt for a shiny finish.
- Bake for 12 to 16 minutes, until puffed and golden.
- Let them cool for 5 minutes before serving.
Notes
Don't overfill the pockets to avoid cheese escaping. If veggies are watery, cook or drain them beforehand. These pockets can be prepared ahead and stored in the fridge or freezer.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 30gProtein: 15gFat: 18gSaturated Fat: 7gSodium: 550mgFiber: 2gSugar: 1g