Breakfast Hot Pockets
I’m not sure about you but a pepperoni pizza hot-pocket was always a 2am snack for me while working the graveyard shift when I was a nurse. I think a lot of us probably grew up on the traditional hot-pocket so I figured lets try and make our own.
Store-bought puff pastry is such a versatile ingredient and really elevates these breakfast hot pockets by giving it this nice buttery and flaky texture. You can certainly fill your hot-pocket with whatever fillings you want but I went with the traditional ham, egg, and cheese here!
Breakfast Hot Pockets
- Prep Time
- Cook Time
- Total Time
8 Hot Pockets
- 1 box frozen puff pastry- defrosted according to directions
- 8 eggs + 1 for top
- 2 tbsp butter
- Salt + Pepper
- 4oz ham diced
- 2 cups shredded cheddar cheese
- Everything bagel seasoning
- Preheat your oven to 400°
- In a medium sized bowl, crack your eggs and vigorously whisk for your scrambled egg portion of your hot pocket.
- In a medium sized nonstick skillet, melt your butter over medium-low heat. Once the skillet is just hot. Add your eggs and continue to whisk for a few seconds.
- Using a rubber spatula, continue to move your eggs around the pan until cooked through and set. In the last minute or two, add the ham, cheese, and salt/pepper. Set aside.
- On a lightly floured cutting board or surface, carefully unfold your puff pastry sheets and cut into 4 equal sized rectangles. Using a lightly dusted rolling pin, roll each rectangle out to make it slightly larger. Continue doing this until all 8 are complete.
- On half of your puff pastry rectangle, scoop half a cup of the egg mixture onto the pastry. Top with a little more shredded cheese.
- Fold the half without the egg mixture over the egg mixture and seal and crimp tightly using a fork. Take time here so nothing spills out of your hot pocket.
- Cut a slit in the top of the pastry. Or poke a few holes with your fork.
- Whisk your remaining egg and brush the tops of the pastry thoroughly with your egg wash and sprinkle with everything bagel seasoning.
- Bake in the oven for 15-20 minutes or until the pastry is cooked through, golden brown, and puffed. Remember, your egg mixture is cooked, so you’re just making sure your puff pastry gets cooked and the center gets nice and hot.
- Remove from oven and serve hot.
- If your dough gets too soft while sitting out and building your hot pockets, simply pop it back into the fridge or freezer for a few minutes to firm it back up. Puff pastry can get sticky and is delicate so you need to work fairly fast and delicately.