Description
This Homemade Hot Pockets recipe combines flaky puff pastry with a savory breakfast filling of chicken sausage, eggs, peppers, onions, and cheddar cheese. It’s a convenient and delicious option for a hearty breakfast or snack, featuring a golden, buttery crust and a rich, flavorful interior.
Ingredients
Scale
Pastry
- 2 sheets puff pastry, thawed
- 2 tablespoons butter
Filling
- 4 breakfast chicken sausage links, chopped
- 1 red pepper, finely chopped
- 1/4 red onion, finely chopped
- 7 eggs
- 1 cup grated cheddar cheese
- 1 green onion, finely chopped
Instructions
- Prepare the filling: In a skillet over medium heat, melt 2 tablespoons of butter. Add the chopped breakfast chicken sausage, red pepper, and red onion. Cook until the sausage is browned and the vegetables are softened, about 5-7 minutes.
- Cook the eggs: In a bowl, beat the 7 eggs lightly. Pour the eggs into the skillet with the sausage and vegetables and cook, stirring frequently, until the eggs are scrambled and fully cooked. Remove from heat and let cool slightly.
- Add cheese and green onion: Stir in the grated cheddar cheese and chopped green onion into the cooked egg mixture. Mix well to combine.
- Preheat oven: Preheat your oven to 400°F (200°C) to ensure it’s hot and ready for baking the hot pockets.
- Prepare puff pastry: On a lightly floured surface, unfold or roll out the sheets of puff pastry. Cut each sheet into equal-sized rectangles, about 4×6 inches each.
- Fill the pockets: Spoon a generous amount of the cooled egg and sausage mixture onto one half of each pastry rectangle, leaving a small border around the edges.
- Seal the pockets: Fold the pastry over the filling to create a pocket and press the edges firmly with a fork to seal completely.
- Bake the hot pockets: Place the sealed pockets on a baking sheet lined with parchment paper. Bake in the preheated oven for 18-22 minutes or until the pastry is puffed and golden brown.
- Cool and serve: Remove from the oven and let the hot pockets cool for a few minutes before serving. Enjoy warm.
Notes
- Make sure the filling is cooled before placing it on the pastry to prevent soggy crusts.
- You can substitute breakfast sausage with turkey or pork sausage if preferred.
- Feel free to add vegetables like spinach or mushrooms to the filling for extra nutrition.
- These hot pockets can be frozen before baking; just add a few extra minutes to the baking time if baking from frozen.
- For a vegan version, substitute eggs and cheese with plant-based alternatives and use a vegan puff pastry.
Keywords: homemade hot pockets, breakfast hot pockets, puff pastry snack, breakfast sausage recipe, easy breakfast, savory pastry