Homemade Breakfast Hot Pockets Recipe

Introduction

These irresistible homemade breakfast hot pockets are a perfect start to your day. Filled with savory sausage, eggs, and cheese wrapped in a tender, flaky dough, they are both filling and portable. Enjoy them fresh from the oven or save for a quick breakfast later.

Ingredients

• 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
• 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)
• 1 egg, beaten (for egg wash)

Instructions

1. Step 1: 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.
2. Step 2: 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.
3. Step 3: Turn the dough out onto a lightly floured surface and knead gently. Roll the dough out to about 1/4-inch thickness, then cut it into 6–8 equal rectangles.
4. Step 4: In a bowl, mix together the cooked sausage, scrambled eggs, shredded cheese, and Dijon mustard if using.
5. Step 5: Spoon the filling onto one half of each dough rectangle, leaving a small border. Fold the dough over the filling and press the edges with a fork to seal.
6. Step 6: Place the hot pockets on a parchment-lined baking sheet and brush the tops with the beaten egg.
7. Step 7: Preheat the oven to 375°F. Bake for 20–25 minutes, or until golden brown and cooked through.
8. Step 8: Let cool slightly before serving. They are perfect warm or can be frozen for later use.

Tips & Variations

• Swap the breakfast sausage for bacon, ham, or sautéed vegetables for different flavors.
• Use your favorite cheese variety to customize the filling.
• Brush with milk instead of egg wash for a lighter crust.
• Freeze unbaked hot pockets on a baking sheet, then transfer to a freezer bag for convenient future baking.

Storage

Store leftover hot pockets in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a 350°F oven for 10–15 minutes or microwave briefly. Frozen hot pockets (baked) keep well for up to 1 month; reheat from frozen in the oven for best results.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it wrapped in plastic for up to 24 hours before rolling and filling.

Can I use store-bought dough instead?

Absolutely! Puff pastry or biscuit dough works well as a shortcut and still yields delicious hot pockets.

Homemade Breakfast Hot Pockets Recipe

Print Recipe

★★★★★

4.7 from 119 reviews

These Homemade Breakfast Hot Pockets are a delicious and portable breakfast option, filled with savory sausage, scrambled eggs, and melted cheese, all wrapped in a tender, buttery dough. Perfect for a hearty morning meal or meal prep, they bake to golden perfection and are easy to customize with your favorite fillings.

• Author: Kai
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 6–8 hot pockets 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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)

Finishing

• 1 egg, beaten (for egg wash)

Instructions

1. 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.
2. 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.
3. Prepare Filling: In a bowl, mix together the cooked sausage, scrambled eggs, shredded cheese, and Dijon mustard (if using).
4. Fill and Seal: Spoon the filling onto one half of each dough rectangle, leaving a small border. Fold the dough over the filling and press the edges with a fork to seal.
5. Add Egg Wash: Place the Homemade Breakfast Hot Pockets on a parchment-lined baking sheet and brush the tops with the beaten egg.
6. Bake: Preheat your oven to 375°F. Bake the hot pockets for 20-25 minutes, or until they’re golden brown and cooked through.
7. Cool and Serve: Allow the Homemade Breakfast Hot Pockets to cool slightly before serving. These portable pastries are perfect for on-the-go breakfasts or can be frozen for a quick and easy meal later on.

Notes

• You can substitute the breakfast sausage with bacon, ham, or sautéed vegetables for a different flavor profile.
• If you prefer a spicier filling, add chopped jalapeños or a pinch of cayenne pepper.
• Make sure the butter is cold for flaky dough texture.
• These hot pockets can be frozen before baking; just increase baking time slightly when cooking from frozen.
• Brush with egg wash carefully to get a shiny, golden crust.

Keywords: breakfast hot pockets, homemade breakfast pockets, savory breakfast pastries, sausage and cheese pockets, portable breakfast