Homemade Breakfast Hot Pockets (Easy & Delicious)
Golden, crispy homemade breakfast hot pockets stuffed with eggs, cheese, and savory breakfast meat. Easy to make, freeze, and reheat—perfect for busy mornings.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 6–8 hot pockets 1x
Ingredients
1 sheet pizza dough or 1 can crescent roll dough
6 large eggs
2 tbsp milk
½ tsp salt
¼ tsp pepper
6–8 slices cooked bacon or ½ lb sausage
1 cup shredded cheese (cheddar or mozzarella)
1 egg (for egg wash)
Optional: diced veggies, herbs, or hot sauce
Instructions
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Preheat oven to 375°F. Line a baking sheet with parchment.
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Scramble eggs with milk, salt, and pepper until just set.
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Cook and crumble bacon or sausage.
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Roll out dough and cut into 6–8 rectangles.
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Add eggs, meat, and cheese to each. Fold, seal, and crimp edges.
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Brush tops with egg wash. Cut steam vents.
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Bake 15–18 minutes until golden brown. Cool slightly before serving.
Notes
Freeze after baking. Reheat in toaster oven. Add veggies or use meatless options for variety.