Homemade Breakfast Hot Pockets – Easy Make-Ahead Breakfast Recipe
Homemade breakfast hot pockets are the ultimate grab-and-go morning meal! Flaky pastry is filled with eggs, cheese, and bacon (or your favorite breakfast fillings), then baked until golden brown. Perfect for meal prep, busy mornings, or a family-friendly breakfast that everyone will love.
Equipment
- Baking sheet
- Parchment paper
- Mixing bowls
- Frying pan/skillet
- Fork (for sealing edges)
- Pastry brush
Ingredients
- 2 sheets puff pastry (or pizza dough/crescent rolls)
- 6 large eggs, scrambled
- 1 cup cooked bacon or sausage, chopped
- 1 cup shredded cheese (cheddar, mozzarella, or blend)
- ½ cup diced vegetables (optional: spinach, peppers, mushrooms)
- 1 tbsp milk (for eggs)
- 1 egg (for egg wash)
- Salt & pepper to taste
Instructions
- Prepare Dough: Roll out puff pastry or dough into rectangles.
- Cook Fillings: Scramble eggs with milk until just set. Cook bacon/sausage until crisp. Cool slightly.
- Assemble Pockets: Place eggs, meat, cheese, and optional veggies onto one half of each rectangle. Fold over and seal edges with a fork.
- Finish: Brush tops with egg wash. Cut small slits for steam release.
- Bake: Bake at 375°F (190°C) for 20–25 minutes until golden brown.
- Cool & Serve: Let cool slightly before serving. For freezer storage, cool completely, wrap individually, and freeze.
Notes
- Avoid overfilling to prevent leaks.
- Always pre-cook meats and eggs for even cooking.
- Seal edges firmly with a fork or pinch.
- Chill assembled pockets before baking for neat results.
- Reheat in oven or air fryer for crispness—avoid microwaving.