Description
Start your day right with these delicious homemade breakfast hot pockets. Flaky puff pastry filled with scrambled eggs, bacon, and cheese, these pockets are perfect for a grab-and-go breakfast. Make a batch ahead and freeze for a quick and easy morning meal.
Ingredients
Units
Scale
Egg Mixture:
- 1 tablespoon unsalted butter
- 5 eggs
- 3 tablespoons milk, any kind
- Salt and pepper, to taste
Hot Pocket Assembly:
- 1 box (17.3 ounce) frozen puff pastry, thawed
- 5 strips cooked bacon, chopped
- 3/4 cup shredded sharp cheddar cheese
- 1 tablespoon water
- Garlic powder for topping, if desired
Instructions
- Preheat Oven: Preheat oven to 400°F. Line two large baking pans with parchment paper or lightly grease with cooking spray. Set aside.
- Prepare Egg Mixture: Melt butter in a large skillet over medium heat. In a medium bowl, whisk 4 eggs, milk, salt, and pepper. Cook until scrambled. Set aside.
- Assemble Hot Pockets: Unroll puff pastry sheets, cut into squares. Distribute scrambled eggs, bacon, and cheese on each square. Fold over, crimp edges, and pierce the top. Brush with egg wash and sprinkle with garlic powder.
- Bake: Bake for 15-18 minutes until golden brown.
Notes
- To freeze, let pockets cool to room temperature and store in a freezer-safe container for up to three months.
- Thaw in the refrigerator and reheat in the microwave before serving.
Nutrition
- Serving Size: 1 hot pocket
- Calories: 280
- Sugar: 1g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 150mg
