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Homemade Breakfast Hot Pockets can be made with a variety of fillings! Make them with breakfast sausage, veggies, or even puff pastry or bread dough. I’m using Crescent rolls which are in-between pie crust and pizza dough making it perfect for a quick breakfast sandwich!
Healthy Hot Pocket
I’m always open to new breakfast ideas, especially if it’s protein-packed and full of fiber. So, when I was converting my Copycat Pillsbury Crescent Rolls using freshly milled flour, I came up with this hot pockets breakfast recipe as a way to use up the refrigerated dough. Making whole wheat flour from grain takes seconds using a grain mill and it’s full of fiber, vitamins, and protein.
In a cinch, I decided to make ham and cheese turnovers with breakfast flavors so in went the scrambled eggs and bacon. To my surprise, these crescent roll breakfast pockets were so delicious and quick to make!
The dough is very versatile as you can make it ahead of time and keep it refrigerated like the Pillsbury dough. I could imagine all the savory packed flavors and ingredients you can fill these individual sandwiches with! I want to try these egg pockets with pepperoni to make pizza pockets next!
You can even bake these the night before and store them in the fridge that way you can simply microwave or air fry them in the morning without all the prep.
Ingredients:
Each hot pocket is filled with breakfast-inspired fillings that you can easily switch up. I milled part hard white wheat and soft wheat to make a pastry kind of dough. For a softer and pliable kind of dough with stretch use an all-hard wheat variety like hard red or hard white and lightly knead.
- Crescent Roll Dough- I took the recipe from my crescent rolls and converted it using whole grains with some adjustments. To make ahead simply prepare the dough and place it into a bowl. Cover and refrigerate it until ready to use. Thaw at room temperature before filling.
- Scrambled Eggs- are fluffier than fried eggs and fit better into the pocket as you add as many as you need.
- Bacon Bits- I love to keep these on hand for quick toppings or fillings!
- American Cheese- creates that gooey melty cheese filling I love in the ham and cheese hot pockets! You could use different cheese like mozzarella, Monterey Jack, or cheddar cheese just add some kind of sauce to make it creamy.
- Deli Ham- adds a savory and salty flavor.
- Sesame Seeds- are used as a garnish and make these look gourmet! I brush breakfast pockets with eggwash first so it can stick to the dough.
Note: add some cheese sauce to the pockets before baking for a creamier filling.
How To Make Homemade Hot Pockets:
Be careful not to overfill each pocket as it will be hard to seal them and ooze out when baking. I use a large baking pan lined with a silpat mat to prevent the breakfast egg pockets from sticking.
- Make the crescent dough with freshly milled flour.
- Preheat the oven to 400°F. Prepare two large sheet pans lined with silicone mats or parchment paper.
- Scramble the eggs with some milk and black pepper.
- Cut the dough in half and roll out each piece of dough into a large rectangle. Cut each rectangle into fours to make 8 large squares total.
- Layer each square with American cheese, ham, bacon, and scrambled eggs. Fold the top over the filling and pinch the edges shut, forming a pocket.
- Brush each pocket with egg wash (beaten egg) and sprinkle with sesame seeds. (You can even sprinkle with a blend of garlic powder, Italian seasoning, and garlic salt).
- Bake for 15-20 minutes until golden brown and baked thoroughly.
Q&A
How Long To Bake Hot Pockets?
I’d suggest baking at 400°F for 15-20 minutes or until golden brown and the internal temperature reaches 160°F with an instant-read thermometer. When the fillings start oozing out sometimes that’s a sign that it’s done.
Can I Freeze Homemade Hot Pockets?
If you want to make freezer-hot pockets, you only need to bake them for 7-8 minutes or until they are just starting to brown. This technique is called parbaking and allows the hot pockets to be partially cooked and frozen for storage. It creates a quality crust when reheating and finishing off in the oven making a hot pocket taste as if it were freshly baked.
Once partially baked simply cool on a cooling rack and wrap each pocket up with foil. Place into a gallon freezer bag and keep frozen for up to 3 months. To reheat simply unwrap them and bake in a preheated 350°F for 30 minutes or microwave them for about 2 minutes. Another quick way to reheat these is to use an air fryer!
Tips for Making Breakfast Hot Pockets:
- Roll out the dough thin to fit the filling in completely. You want to leave some room around the borders to seal shut. The dough will rise when baking.
- I like to break the cheese slices into thirds so it doesn’t ooze out and for a better seal.
- Slightly cool the eggs before filling, you don’t want the cheese to melt too quickly.
- If starting from a refrigerated crescent roll dough, remove it from the fridge for at least a couple of hours before using. I sometimes place the bowl of dough into a warm oven to make the stiff dough workable again.
- Serve with various dipping sauces like ranch, ketchup, salsa, guacamole, or sriracha hot sauce!
- Slightly under-cook the eggs as they will continue to cook in the oven.
More Egg Recipes To Fill You Up:
Eggs are rich in protein making it perfect for starting any morning! Here are fill me up breakfast recipes to make!
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Breakfast Hot Pockets with Freshly Milled flour
Equipment
- Skillet
- 2 baking sheets
Ingredients
Crescent Dough:
- 400 grams freshly milled flour*, (2 1/4 cups of grain that I mixed with half hard white and soft white wheat) makes about 3 1/2 cups flour
- 1 Tbsp organic cane sugar
- 1 tsp salt
- 1/2 tsp baking powder
- 1/2 Tbsp dry active yeast
- 2/3 cup palm fruit shortening
- 1 cup warm water
Filling:
- 6 eggs, (scrambled with 3 T milk and pepper to taste)
- 8 Tbsp bacon bits, (or 5 strips of cooked bacon, chopped)
- 12 slices American cheese
- 8 slices ham
- 1 beaten egg, (for egg wash)
- 2 Tbsp sesame seeds, (for garnish)
Instructions
- Preheat oven to 400°F. Line two baking sheets with silicone mats and set aside.
Instructions:
- Make the crescent dough: mix together all of the dough ingredients in a medium bowl until soft and the flour is well incorporated.
- Cut the dough in half and roll out each piece of dough into a 13x11 rectangle. Cut each rectangle into fours to make 8 large squares total.
- Layer each square with 1 1/2 slices of American cheese, 1 slice of ham, 1 Tbsp bacon bits, and 1 heaping Tbsp of scrambled eggs.
- Fold the top over the filling and pinch the edges shut forming a pocket.
- Brush each pocket with egg wash and sprinkle with sesame seeds.
- Bake for 15-20 minutes until golden brown and internal temperature reads 160°F. Cool for 5 minutes before serving.
Notes
Nutrition (per serving)
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