Description
Homemade Breakfast Hot Pockets: warm, cheesy, and perfectly portable breakfast pockets you can bake at home; easy to prep, freezer-friendly, and tastier than store-bought.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 6 tbsp cold butter, cubed
- 3/4 cup milk
Filling:
- 4 large eggs
- 1 tbsp butter
- 1/2 cup shredded cheddar cheese
- 1/2 cup cooked turkey sausage or diced cooked turkey bacon (halal-friendly)
- 1/4 cup chopped green onions (optional)
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a bowl, whisk flour, baking powder, and salt. Cut in cold butter until crumbly.
- Add milk and mix just until a soft dough forms. Knead lightly on a floured surface.
- In a skillet, melt butter and scramble the eggs. Season with salt and pepper.
- Stir in shredded cheddar, turkey sausage or turkey bacon, and green onions. Remove from heat.
- Roll dough into a rectangle about 1/4 inch thick. Cut into 6–8 equal rectangles.
- Place filling in the center of half the rectangles. Top with the remaining pieces and seal edges with a fork.
- Transfer to the baking sheet and bake 15–18 minutes, or until golden and puffed.
- Cool slightly before serving, or cool completely for freezing.
Notes
- Freezer-friendly: these pockets can be cooked and then frozen for quick breakfasts.
- Halal-friendly option uses turkey sausage or turkey bacon.
- For a crisper crust, brush pockets with a little milk or melted butter before baking.
- Can be made dairy-free with plant-based butter and cheese substitutes.
- Prep Time: 15 minutes
- Cook Time: 15–18 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
Keywords: Homemade Breakfast Hot Pockets, portable breakfast, cheesy pockets, freezer-friendly breakfast