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)
- 20 ounces store bought whole wheat pizza dough (or use homemade)
- 3 eggs
- 1/4 cup liquid egg whites
- 2 chicken sausage links, chopped
- 1 red pepper, finely chopped
- 1/4 red onion, finely chopped
- 1 tablespoon extra virgin olive oil
- Preheat oven to 450 degrees and grease a baking sheet.
- In a large skillet over medium-high heat saute peppers, onion and sausage with olive oil for about 5 minutes until peppers are softened and sausage is heated through.
- Add eggs and egg whites and mix with spatula to scramble eggs within the pepper, sausage mixture. Once eggs are cooked (about 1-2 minutes) remove from heat and set aside.
- Divide dough on floured surface into 2 pieces. Then cut each piece into 4 equal pieces. Roll each of the eight pieces out into a somewhat rectangular shape.
- Fill each piece with about 1/4 cup of the egg/sausage/pepper mixture and fold dough over, sealing closed by pressing together with you finger tips.
- Place each pocket on the baking sheet.
- Spray pockets with more baking spray before baking.
- Bake for 10-12 minutes until dough starts to turn golden brown and is fully cooked.
- Remove from oven and let cool completely.
- Wrap each pocket in aluminum foil or plastic wrap and freeze.
- Reheat in microwave or toaster oven when ready to eat.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 314Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 80mgSodium: 124mgCarbohydrates: 51gFiber: 9gSugar: 1gProtein: 17g
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.