Description
These Homemade Breakfast Hot Pockets are golden, flaky, and stuffed with fluffy scrambled eggs, melted cheese, and savory sausage or bacon. They’re easy to make, freezer-friendly, and perfect for busy mornings or on-the-go breakfasts.
Ingredients
- 1 box (17.3 ounces) puff pastry, 2 sheets, thawed
- 6 large eggs
- 1/4 cup milk or cream
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 cup shredded cheddar cheese (or preferred blend)
- 1/2 cup cooked breakfast sausage, crumbled, or cooked bacon, chopped
- 2 tablespoons unsalted butter
- 1 tablespoon all-purpose flour (for dusting)
- 1 large egg, whisked with 1 tablespoon water (for egg wash)
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly dust with flour.
- In a medium bowl, whisk together the eggs, milk or cream, salt, and pepper.
- Melt the butter in a nonstick skillet over medium heat. Pour in the egg mixture and cook, stirring gently, until the eggs are soft-scrambled. Remove from heat and let cool slightly.
- Add the cooked sausage or bacon and shredded cheese to the eggs. Stir to combine and set aside.
- Unfold the thawed puff pastry sheets on a lightly floured surface. Roll each sheet gently to smooth out the seams.Cut each sheet into 6 equal rectangles, creating 12 total pieces.
- Spoon about 2–3 tablespoons of the egg filling into the center of 6 rectangles, keeping a border around the edges.
- Brush the borders with egg wash, then place a second puff pastry rectangle on top of each filled piece.
- Use a fork to crimp the edges securely all the way around.
- Brush the tops with more egg wash for a golden finish.
- Use a sharp knife to cut 2–3 small slits in the top of each pocket for steam release.
- Bake for 15–20 minutes, or until puffed and deep golden brown.
Notes
- For lighter hot pockets, use turkey sausage or omit meat entirely.
- Try filling variations such as ham and Swiss, spinach and feta, or peppers and onions.
- Let the scrambled eggs cool before assembling to avoid steaming the pastry and making it soggy.
- To freeze: Cool baked hot pockets completely, wrap individually, and freeze up to 2 months. Reheat in a 375°F oven for 10–15 minutes.
- Store leftovers in the refrigerator and reheat in the oven or air fryer for best texture.