Description

These Homemade Breakfast Hot Pockets are a delicious and convenient way to enjoy a hearty breakfast on the go. Filled with savory sausage, scrambled eggs, and melted cheese, wrapped in a tender, buttery dough, they can be whipped up in just 30 minutes for a satisfying meal any morning.

Ingredients

Scale

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 substitute bacon, ham, or vegetables)
1 cup shredded cheese (cheddar, mozzarella, or your favorite)
1/2 cup scrambled eggs (about 2 large eggs)
1 tablespoon Dijon mustard (optional)

For Egg Wash

1 egg, beaten

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 just until smooth. Roll the dough out to about 1/4-inch thickness, then cut it into 6 to 8 equal-sized rectangles.
Prepare Filling: In a bowl, mix together the cooked sausage, scrambled eggs, shredded cheese, and Dijon mustard if using. This combination creates a rich, savory filling perfect for breakfast.
Fill and Seal: Spoon the filling onto one half of each dough rectangle leaving a small border around the edges. Fold the dough over the filling to create a pocket and press the edges firmly with a fork to seal them, preventing leaks during baking.
Add Egg Wash: Place the filled hot pockets on a baking sheet lined with parchment paper. Brush the tops with the beaten egg to give them a beautiful golden and glossy finish after baking.
Bake: Preheat your oven to 375°F (190°C). Bake the hot pockets for 20 to 25 minutes, or until the crusts are golden brown and the filling is heated through.
Cool and Serve: Allow the hot pockets to cool for a few minutes before serving. These are perfect for breakfasts on the go and can also be frozen for quick reheating later.

Notes

You can customize the filling with your favorite proteins or vegetables to suit your taste.
For a vegetarian option, substitute sausage with sautéed mushrooms or spinach.
Do not overwork the dough to keep the crust tender and flaky.
These hot pockets can be frozen before or after baking; bake or reheat straight from frozen at 375°F for an extended time until heated through.
Use cold butter for the dough to achieve a flaky texture.

Prep Time: 10 minutes
Cook Time: 20-25 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 hot pocket (assuming 8 total)
Calories: 320 kcal
Sugar: 3 g
Sodium: 450 mg
Fat: 18 g
Saturated Fat: 9 g
Unsaturated Fat: 7 g
Trans Fat: 0.2 g
Carbohydrates: 28 g
Fiber: 1.5 g
Protein: 12 g
Cholesterol: 85 mg

Keywords: Breakfast hot pockets, homemade hot pockets, breakfast pockets recipe, sausage and cheese pockets, quick breakfast, portable breakfast