Description
Delicious and easy-to-make Breakfast Hot Pockets filled with savory bacon, breakfast sausage, scrambled eggs, and melted cheddar cheese, all wrapped in flaky puff pastry. Perfect for a hearty breakfast or brunch on the go.
Ingredients
Scale
Meat
- 4–5 slices bacon, cut into bite-sized pieces
- 1/4 pound breakfast sausage
Egg Mixture
- 5 eggs, divided
- 3 tablespoons milk
- 2 tablespoons butter
Cheese
- 1 cup cheddar cheese, shredded
- 4 slices American cheese from the deli
Pastry
- 2 sheets puff pastry
Instructions
- Preheat Oven: Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Cook Bacon: Heat a large skillet over medium-high heat. Add the bacon pieces and cook until crispy, then transfer them to a paper towel-lined plate to drain excess grease.
- Cook Sausage: In the same skillet, add the breakfast sausage and cook until browned. Remove and drain on paper towels to remove excess fat.
- Prepare Egg Mixture: While the sausage cooks, whisk together 3 of the eggs with the milk in a large bowl until well combined. Reserve a couple tablespoons of this mixture in a small bowl for brushing later.
- Scramble Eggs: Reduce skillet heat to medium-low and remove extra fat, then melt the butter in the pan. Pour in the whisked eggs and gently spread with a spatula. Cook until eggs are just set, seasoning with salt and pepper to taste. Turn off heat.
- Add Cheese and Meat: Fold shredded cheddar cheese into the scrambled eggs, then add the cooked bacon and sausage. Stir gently and set aside.
- Prepare Puff Pastry: Place each sheet of puff pastry on a cutting board and cut each into 6 rectangles using a pizza cutter or sharp knife, for a total of 12 rectangles.
- Assemble Hot Pockets: Lay out 6 bottom pastry rectangles and place half a slice of American cheese on each. Spoon the egg and meat mixture evenly over the cheese.
- Seal Hot Pockets: Top each filled rectangle with one of the remaining puff pastry rectangles. Press the edges together firmly using a fork to seal the pockets to prevent filling leakage during baking.
- Prepare for Baking: Place the sealed pastries onto the prepared baking sheet. Brush the tops with the reserved egg wash for a golden finish. Use a sharp knife to cut two small air holes on top of each pocket to allow steam to escape.
- Bake: Bake in the preheated oven for 18-22 minutes or until the puff pastry is puffed up and golden brown.
Notes
- Crescent roll dough can be used as a substitute for puff pastry.
- Feel free to customize the filling using all bacon, all sausage, or ham instead of the combination used here.
- Store any leftovers in an airtight container in the refrigerator for 3-4 days.
Keywords: breakfast hot pockets, savory breakfast pockets, puff pastry breakfast, bacon and sausage breakfast, cheesy breakfast pockets, easy breakfast recipe