Description
These Homemade Breakfast Hot Pockets are a delightful and portable breakfast option made with a soft, flaky dough filled with a savory mixture of breakfast sausage, scrambled eggs, and melted cheese. Ready in just 30 minutes, they are perfect for busy mornings or meal prep!
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 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)
For Egg Wash
- 1 egg, beaten (for brushing)
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) until well combined.
- 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 and press the edges firmly with a fork to seal the pockets completely.
- Add Egg Wash: Place the prepared hot pockets on a parchment-lined baking sheet. Brush the tops generously with the beaten egg to achieve a golden, shiny finish when baked.
- Bake: 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.
- Cool and Serve: Allow the hot pockets to cool slightly before serving. Enjoy these tasty pastries warm, or freeze them for a quick and convenient breakfast option later on.
Notes
- You can substitute the breakfast sausage with bacon, ham, or vegetables according to your preference.
- Dijon mustard is optional but adds a nice tangy flavor to the filling.
- Make sure the butter is cold to create a tender and flaky dough.
- Use parchment paper on the baking sheet to prevent sticking and ease cleanup.
- These hot pockets can be frozen after baking; just reheat in the oven or microwave before serving.
- You can increase or decrease the filling quantities based on how packed you want your hot pockets.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 hot pocket (approximate)
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 115 mg
Keywords: breakfast hot pockets, homemade breakfast pockets, quick breakfast recipe, sausage and egg pockets, portable breakfast
