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  • Author: asma
  • Total Time: 45 minutes
  • Yield: 8 large hot pockets 1x

Description

These Easy Breakfast Hot Pockets are the perfect make-ahead, freezer-friendly breakfast for busy mornings! Featuring a soft homemade dough stuffed with eggs, sausage (or bacon/ham), cheese, and veggies, they are protein-packed, satisfying, and easy to reheat. A great grab-and-go breakfast the whole family will love!

Ingredients

Units Scale

For the Dough:

  • 1 1/2 cups warm water
  • 1 tsp granulated sugar
  • 1 1/2 tbsp active dry yeast
  • 4 cups all-purpose flour
  • 1 1/2 tsp salt
  • 3 tbsp oil (avocado, olive, or vegetable)

For the Filling:

  • 1 lb ground sausage, bacon, or ham
  • 12 large eggs
  • 1–2 cups shredded cheese (cheddar, mozzarella, or your favorite)
  • 1–2 cups sautéed veggies (onion, bell pepper, mushrooms, etc.)
  • Salt and pepper, to taste

Instructions

1. Make the Dough:

  1. In a large bowl or stand mixer, combine warm water, yeast, and sugar. Let sit for 5 minutes until foamy.
  2. Add salt and oil, then mix in the flour, 1 cup at a time, stirring after each addition.
  3. Knead the dough:
    • With a stand mixer: Knead with the dough hook for 5-7 minutes until a smooth ball forms.
    • By hand: Knead on a floured surface for 10 minutes until dough is smooth.
  4. Place dough in a greased bowl, cover with a damp towel, and let rise for 1 hour until doubled in size.

2. Prepare the Filling:

  1. While the dough rises, cook sausage, bacon, or ham in a skillet over medium heat.
  2. Scramble the eggs in the same skillet and season with salt and pepper.
  3. Sauté veggies until softened, then combine with the eggs and meat.

3. Assemble the Hot Pockets:

  1. Preheat oven to 450°F (230°C).
  2. Punch down the dough and divide into 8 equal pieces.
  3. Roll each piece into a 5-6 inch circle on a floured surface.
  4. Place filling and shredded cheese on one side of each dough circle.
  5. Fold over the dough, press edges firmly, and pinch to seal. Cut 3 small slits on top.

4. Bake & Serve:

  1. Place hot pockets on a parchment-lined baking sheet.
  2. Bake for 12-15 minutes, until golden brown.
  3. Refrigerate: Store in an airtight container for up to 5 days.
  4. Freeze: Allow to cool completely, wrap each in plastic wrap, and freeze for up to 3 months.
  5. Reheat from frozen:
    • Microwave: Unwrap, cover with a paper towel, and microwave for 1 ½ – 2 minutes.
    • Air Fryer: Reheat at 350°F for 5-7 minutes for a crispier crust.

Notes

  • Dough Shortcut: Use store-bought pizza dough if short on time.
  • Extra Flavor: Brush tops with butter or egg wash before baking.
  • Customization: Swap fillings with turkey sausage, spinach, feta, or bacon bits.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast, Meal Prep
  • Method: Baking
  • Cuisine: American

Find it online: https://yumandjoy.com/homemade-breakfast-hot-pockets/