Breakfast Hot Pockets
These homemade Breakfast Hot Pockets are easy, cozy, and customizable, perfect for a quick breakfast that you can meal prep and enjoy anytime.
Ingredients
Dough Ingredients
- 2 cups all-purpose flour Can substitute up to half with white whole wheat flour for added fiber.
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and diced Plant-based butter can be used.
- 1/4 cup ice water
Filling Ingredients
- 4 large eggs Preferably pasture-raised.
- 1 cup shredded cheese Cheddar, mozzarella, or your choice.
- 1 cup vegetables (bell peppers, spinach, onions, etc.) Use whatever you have on hand.
- to taste salt and pepper Season filling according to preference.
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a mixing bowl, combine flour and salt. Cut in butter until the mixture resembles coarse crumbs.
- Stir in ice water, a tablespoon at a time, until the mixture forms a ball.
- Roll out dough on a floured surface and cut into rectangles.
Filling
- In another bowl, scramble the eggs, then add cheese and vegetables, seasoning with salt and pepper.
- Spoon the filling onto half of each dough rectangle.
- Fold the dough over to create pockets and seal edges by crimping with a fork.
Baking
- Place pockets on a baking sheet and bake for 25–30 minutes or until golden brown.
- Let cool slightly before serving, around 5–10 minutes.
Notes
These pockets can be frozen for 2–3 months. To reheat, bake at 350°F or use the microwave and then a skillet for crisping.