Description
Flaky, golden homemade breakfast hot pockets stuffed with fluffy scrambled eggs, gooey cheese, and your choice of sausage, bacon, or veggies — a freezer-friendly breakfast that’s quick, hearty, and delicious.
Ingredients
- 1 package (2 sheets) refrigerated or homemade pie crust (or puff pastry)
- 5 large eggs
- 2 tbsp milk
- 1/2 cup cooked and crumbled breakfast sausage (or chopped bacon or ham)
- 1/2 cup shredded cheddar or mozzarella cheese
- 1 tbsp butter
- Salt and pepper to taste
- 1 tbsp melted butter (for brushing)
- Optional: chopped spinach, bell peppers, or onions for extra flavor
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together eggs, milk, salt, and pepper.
- Melt 1 tbsp butter in a skillet over medium heat. Pour in eggs and scramble gently until just set. Remove from heat and stir in cooked sausage (or other fillings) and cheese.
- Roll out pie crust or puff pastry and cut into rectangles (about 4×6 inches). You should get 6–8 pieces depending on size.
- Place a few spoonfuls of the egg mixture in the center of half of the rectangles, leaving a small border around the edges.
- Top each with another rectangle and press edges with a fork to seal tightly. Poke a few small holes on top to vent steam.
- Brush each pocket with melted butter for a golden finish.
- Bake for 15–18 minutes or until golden brown and flaky.
- Cool slightly before serving. For meal prep, let them cool completely before freezing.
Notes
- Freeze baked pockets in a single layer, then store in a freezer bag for up to 2 months.
- Reheat in the oven at 350°F for 10 minutes or in the microwave for 1–2 minutes.
- Try adding a spoonful of cream cheese for an extra creamy filling.
- Use crescent dough or biscuit dough for a softer, fluffier version.
- Prep Time: 15 mins
- Cook Time: 18 mins
- Category: Breakfast
- Method: Baked
- Cuisine: American