Description
These Homemade Breakfast Hot Pockets feature a golden, flaky crust filled with fluffy eggs, melty cheese, and savory meats, perfect for an easy breakfast option.
Ingredients
Scale
For the Dough:
- 2 ½ cups all-purpose flour, plus more for dusting
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon granulated sugar
- ¾ teaspoon salt
- ½ cup (1 stick) unsalted butter, very cold and cubed
- 1 cup buttermilk, cold (or 1 cup milk + 1 tablespoon lemon juice, let sit 5 minutes)
- 1 large egg, for egg wash
- 1 tablespoon water, for egg wash
For the Filling:
- 8 large eggs
- ¼ cup milk or cream
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 1 tablespoon olive oil or butter
- ½ cup cooked turkey breakfast sausage, crumbled (ensure it’s halal certified)
- ½ cup cooked turkey bacon, finely diced (ensure it’s halal certified)
- 1 cup shredded mozzarella cheese
- ½ cup shredded cheddar cheese
- ¼ cup finely chopped green onions (optional)
Instructions
- Prepare the filling by whisking together eggs, milk or cream, salt, and pepper. Cook in a skillet until fluffy, then combine with remaining filling ingredients
- Make the dough by whisking flour, baking powder, baking soda, sugar, and salt. Cut in cold butter, add buttermilk, and mix until shaggy. Chill for at least 30 minutes
- Preheat oven to 400°F (200°C). Roll out dough, cut into rectangles, and fill with the prepared filling. Seal and crimp edges
- Brush with egg wash, cut vents on top, and bake for 18-22 minutes until golde
Notes
Store cooked hot pockets in an airtight container in the fridge for up to 4 days or freeze them for up to 2-3 months.
- Prep Time: 20 mins
- Cook Time: 22 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 hot pocket
- Calories: 350-400 kcal
- Sugar: 2-3g
- Sodium: 450-500mg
- Fat: 20-25g
- Saturated Fat: 10-12g
- Unsaturated Fat: 8-10g
- Trans Fat: 0g
- Carbohydrates: 25-30g
- Fiber: 1-2g
- Protein: 18-22g
- Cholesterol: 180-200mg