These homemade breakfast hot pockets are perfect for a healthy breakfast on the go and way better for you than the store bought variety.
Things we never had in our freezer/refrigerator/pantry growing up:
Poptarts, bagel bites, dunakroos, that cool cheese dip with the red spatula thing and hot pockets.
Things all our friends had:
See above list.
Obviously, I’m grateful for my mom’s discretion now, but back in middle and high school it was just another thing to add to the list of how uncool my parents were.
I actually have no need for on-the-go breakfasts most of the time now.
I work from home and Ulysses doesn’t leave the house until 9:30 in the morning so breakfast is actually the one meal I don’t feel rushed to consume.
It just seemed like a fun idea to recreate the microwave phenomenon of breakfast hot pockets that most kids (unfortunately) enjoy and to pack it filled with ingredients that I can actually feel good about eating now that I know better than to trust something that can be ready in 2 minutes in the microwave from the frozen food aisle.
Especially foods that come with annoying jingles.
The great thing about these homemade breakfast hot pockets are their versatility.
BREAKFAST HOT POCKETS INGREDIENTS
For the “pocket” part, I use whole wheat pizza dough in this copycat breakfast hot pocket recipe.
Many will use puff pastry or crescent roll dough instead but I prefer the healthier ingredients in whole wheat pizza dough and the less greasy outcome.
For the hot pocket stuffing I use:
-eggs and egg whites
The possibilities are endless, however, depending on what you like in your breakfast.
Cheese would be an obvious worthy addition but cleaning the cheese grater is among my top 10 most hated kitchen chores and so its deliciousness was sacrificed for the greater good in this recipe.
That said, you can easily fold some cheese (cheddar, feta or mozzarella would all be good choices) into the eggs as you scramble them for some added decadence.
Other delicious additions to customize these would be any spices or herbs of your choosing. Things like garlic powder, basil, rosemary, etc. would be great.
And instead of chicken sausage, pork sausage, ground chicken, ground turkey or Canadian bacon can be substituted.
HOW TO MAKE HOMEMADE BREAKFAST HOT POCKETS
Start by preheating the oven to 450°F and greasing a baking sheet.
Make the hot pocket filling by adding the olive oil to a large skillet over medium-high heat.
Once hot, add the onions and peppers and chicken sausage and sauté until heated through and the vegetables are just starting to soften.
Add the eggs and egg whites to the skillet (along with cheese if using) and scramble with a spatula until cooked through. Remove the skillet from the heat and set aside.
Prepare the hot pocket dough by dividing into two even pieces. Then, divide each piece into four equal pieces.
Roll each eighth of the dough out into a somewhat rectangular shape and fill with about 1/4 cup of the filling.
Fold the dough over and seal together using your fingertips or the tines of a fork.
Place each breakfast hot pocket on the baking sheet and lightly spray with cooking spray.
Bake for 10-12 minutes until the dough starts to turn golden around the edges.
Remove from the oven and let cool completely before storing unless you choose to eat these fresh which is perfectly acceptable!
Once cooled, wrap each breakfast pocket in either foil, plastic wrap or any other freezer safe wrapping.
Reheat in the microwave or toaster oven when ready to eat!
HOW LONG CAN I STORE HOT POCKETS IN THE FREEZER?
Once wrapped in freezer paper or an airtight freezer proof bag, these breakfast hot pockets will keep for up to 3 months.
HEALTHY HOT POCKET BREAKFAST ON THE GO
If you’ve got a busy schedule I can’t imagine how spending 30 minutes on a weekend to prep these breakfast hot pockets for the rest of the week wouldn’t be worth your time.
Hot pockets! *DING*
(don’t tell me you haven’t been singing that since seeing the title)
Homemade Breakfast Hot Pockets
- 2 sheets puff pastry thawed
- 2 tablespoons butter
- 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
- Preheat oven to 425 degrees and grease a baking sheet.
- In a large skillet over medium-high heat saute peppers, onion and sausage with the butter for about 5 minutes until peppers are softened and sausage is heated through.
- Beat 6 of the eggs in a bowl then pour into the skillet. Scatter the cheddar cheese on top and scramble into the chicken sausage mixture using a spatula. Once eggs are cooked (about 1-2 minutes) remove from heat, transfer the eggs to a plate and refrigerate to cool.
- Unfold one sheet of the puff pastry and cut into 3 even sections lengthwise. Then cut across in the center to create 6 even rectangles. Place the rectangles of puff pastry onto a parchment lined baking sheet and transfer to the refrigerator.
- Lightly flour your countertop or work surface. Unfold the other sheet of puff pastry and roll it out until it's about 4" wider and longer than its original size. Cut into 6 rectangles in the same way you did with the first sheet of puff pastry.
- Remove the baking sheet of puff pastry rectangles from the fridge. Beat the remaining egg then brush these refrigerated puff pastry rectangles lightly with the egg wash.
- Divide the egg mixture evenly on top of the puff pastry rectangles with the egg wash. Sprinkle the chopped green onions on top.
- Lay one of the larger puff pastry rectangles on top of the base rectangle with the filling and crimp the edges using the tines of a fork to seal around the enter perimeter of each hot pocket. Repeat for each rectangle.
- Brush the tops of each breakfast hot pocket with the remaining egg wash, make 2 or 3 slashes through the top of the puff pastry then transfer to the oven and bake for 25-30 minutes until golden brown.
- Remove the pan from the oven and let the pastries cool for at least 10 minutes before eating.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
Gina Matsoukas is the writer, founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients as much as possible. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.