Description
Perfect for busy mornings or leisurely weekends, these breakfast hot pockets are easy, customizable, and oh-so-delicious! Prep a batch and enjoy a warm, satisfying start to your day.
Ingredients
Scale
- 1 package puff pastry or crescent roll dough
- 4 large eggs, scrambled
- 1 cup cooked bacon or sausage, crumbled
- 1 cup shredded cheddar cheese
- ½ cup sautéed spinach or bell peppers
- Salt and pepper, to taste
- 1 egg (for egg wash)
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Roll out the dough on a floured surface and cut into even squares or rectangles.
- In a bowl, combine scrambled eggs, cooked bacon, cheese, and sautéed vegetables. Season with salt and pepper.
- Spoon a small amount of filling onto one half of each dough piece. Be careful not to overfill.
- Fold the other half of the dough over the filling and press the edges together to seal. Use a fork to crimp the edges for a secure seal.
- Place pockets on the prepared baking sheet. Brush each with egg wash for a golden finish.
- Bake for 15-20 minutes or until the pockets are puffed and golden brown.
- Cool slightly before serving. Enjoy fresh or freeze extras for later!
Notes
- Prep Time: 10 min
- Cook Time: 20 min