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Homemade Breakfast Hot Pockets

A deliciously simple and customizable breakfast treat, these Homemade Breakfast Hot Pockets are perfect for busy mornings or leisurely brunches.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the pastry
  • 1 package refrigerated pie crusts (two crusts total)
  • 1 egg for egg wash
For the filling
  • 4 large eggs
  • 1 cup shredded cheese (cheddar, mozzarella, or your choice)
  • 1 cup cooked vegetables (like spinach, bell peppers, or mushrooms)
  • 1 cup cooked turkey sausage or diced chicken (optional)
  • 1 tablespoon olive oil (for sautéing)
  • to taste salt and pepper

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a skillet, heat the olive oil over medium heat. Add your cooked vegetables and sauté for another 2-3 minutes until warmed through.
  3. In a bowl, crack the eggs and whisk them together with a pinch of salt and pepper. Pour them into the skillet and scramble until fully cooked, about 3-4 minutes. Remove from heat and stir in the cheese until melted.
  4. On a lightly floured surface, roll out the pie crusts. Cut each into squares, typically around 4-6 inches in size.
Filling and Baking
  1. Place a heaping spoonful of your egg mixture in the center of each square. Fold the crust over to form a triangle and pinch the edges to seal.
  2. Beat the additional egg and brush it over the top of each Hot Pocket to create a beautiful golden finish.
  3. Place the Hot Pockets on a greased baking sheet and bake for 20-25 minutes, or until golden brown.
  4. Let them cool slightly before serving. Enjoy warm!

Notes

Customize your filling with your favorite veggies, cheeses, or leftover meats. Store leftovers in an airtight container in the refrigerator for up to 3 days. You can freeze unbaked Hot Pockets for up to a month, adding extra time to bake from frozen.