Description
Flaky, golden pockets filled with eggs, cheese, and your favorite breakfast meats or veggies. Perfect for a grab-and-go breakfast or brunch treat.
Ingredients
For the Dough
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1 sheet puff pastry (store-bought, thawed) or 1 batch homemade dough
For the Filling
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4 large eggs
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¼ cup milk
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½ cup shredded cheddar cheese (or cheese of choice)
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½ cup cooked breakfast meat (bacon, sausage, ham)
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¼ cup diced bell peppers, onions, or spinach (optional)
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Salt & pepper, to taste
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1 tsp butter or oil (for scrambling eggs)
For Assembly
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1 egg, beaten (for egg wash)
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Optional: sesame seeds or poppy seeds for topping
Instructions
1. Prep the Filling
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Heat butter or oil in a skillet over medium heat.
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Whisk eggs with milk, salt, and pepper.
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Pour eggs into skillet and cook, stirring occasionally, until softly scrambled.
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Remove from heat and let cool slightly.
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Stir in cheese, cooked meat, and optional veggies.
2. Prepare the Dough
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Preheat oven to 375°F (190°C).
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Roll out puff pastry (or dough) to roughly ¼ inch thick.
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Cut into rectangles — about 4×6 inches each.
3. Assemble Hot Pockets
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Spoon a portion of the filling onto one side of each rectangle.
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Fold dough over to seal, forming a pocket.
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Press edges with a fork to seal completely.
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Brush tops with beaten egg for a golden finish.
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Sprinkle sesame or poppy seeds if desired.
4. Bake
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Place pockets on a lined baking sheet.
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Bake 20–25 minutes, or until golden brown and puffed.
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Let cool 5 minutes before serving.
Notes
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Don’t overfill — pockets may burst while baking.
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Let scrambled eggs cool slightly to prevent soggy pockets.
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Egg wash ensures a golden, shiny crust.
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Use puff pastry for a quick flaky crust or homemade dough for a more bread-like texture.