Homemade Breakfast Hot Pockets
Delicious and customizable pastries filled with cheesy goodness, savory meat, and vibrant veggies, perfect for busy mornings or leisurely brunches.
Ingredients
Dough Ingredients
- 2 cups all-purpose flour Can be substituted with gluten-free flour
- ½ cup cold butter, cubed Use dairy-free alternative for a dairy-free version
- ½ cup milk Use non-dairy milk for dairy-free version
- ½ teaspoon salt
Filling Ingredients
- 4 large eggs Can be replaced with a tofu mixture for vegan option
- 1 cup shredded cheese Cheddar, mozzarella, or dairy-free cheese can be used
- ½ cup diced ham or cooked sausage Omit for vegetarian version
- ¼ cup chopped bell peppers
- ¼ cup chopped onions
Instructions
Preparation
- Start by ensuring you have a clean and organized workspace with all your ingredients and tools ready.
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the flour and salt, whisk gently.
- Add cubed butter to the flour mixture and cut it in until it resembles coarse crumbs.
- Pour in the milk and stir until the dough begins to come together. Knead gently.
- Roll out the dough to about 1/4 inch thick and cut into rectangles.
- For the filling, whisk together eggs, cheese, ham or sausage, bell peppers, and onions.
- Take a rectangle of dough, add filling, fold over, and seal the edges with a fork.
Baking
- Place the filled Hot Pockets on a baking sheet lined with parchment paper.
- Bake for about 20-25 minutes or until golden brown.
- Remove from the oven and let cool slightly before serving.
Notes
For meal prep, you can prepare the filling and dough ahead of time and assemble before baking. They can be stored in the fridge for 3 days or in the freezer for up to 3 months.