Begin the day with these cheesy homemade breakfast hot pockets! Flakey pastries filled with cheese ham and egg filling, the ultimate homemade hot pocket recipe.
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HOMEMADE BREAKFAST HOT POCKETS
These homemade breakfast hot pockets are the perfect choice for a relaxing morning or a quick, on-the-go breakfast. Flakey puff pastry pies filled with a cheesy ham and cheese filing. There is nothing better than these warm pockets, it is the ultimate combination of flavors, convenience and comfort! Quick to make and easy to enjoy on the go, they’ll become your new favorite breakfast option!
WHAT YOU NEED-
- Puff Pastry– Either store-bought or homemade puff pastry dough can be used! I personally love using Pepperidge Farm puff pastry sheets. Just make sure the sheets are fully thawed before making these hot breakfast pockets.
- Ham– Your go-to type of ham can be used! I like to use smoked ham from the deli, you can also use leftover baked ham.
- Cheese– Any shredded cheese will work! Shredded mild cheddar, Colby jack, mozzarella, or taco blend. You can also shred your own cheese for fresher results.
- Eggs– You can use either fresh eggs or a scrambled egg mix. If you prefer, you can use only egg whites.
- Milk– For the scrambled egg mixture, use either milk, half and half creamer, 2% milk or you can just leave out the milk.
- Flavor– To season the eggs, this recipe just calls for salt and pepper. You can add any of your go-to recipes.
- Green Onion– Freshly chopped green onion totally elevates the hot pocket filling. You can use green onion, chives, dill, parsley, cilantro, or leave out the greens.
- Egg Wash– To ensure that you have shiny and golden hot pockets, you want to use a whisked egg to brush the tops of the pies.
HOW TO MAKE BREAKFAST HOT POCKETS
These hot pockets come together in no time, and they are a great make ahead breakfast!
- Whisk together everything for the scrambled egg mixture.
- Cook the scrambled eggs in a skillet until fluffy and cooked through.
- Remove from heat and mix in the chopped ham, shredded cheese, and green onion.
- Preheat the oven and line a large baking sheet with parchment paper.
- Unfold the thawed pastry sheet and roll out into a 11×11 rectangle. Divide the sheet into 6 equal sized squares. Repeat with the other pastry sheet.
- Divide the cheesy ham and egg filling between 6 squares, placing it in the center of one side. Add additional cheese if desired.
- Fold the pastry sheet in half and pinch down the edges to seal the pocket. Use a fork to press down on the edges, sealing the hot pockets.
- Repeat until all your hot pockets are sealed. Transfer the 6 pockets to the lined baking sheet.
- With a pastry brush, brush the hot pockets with the whisked egg. Sprinkle with everything bagel seasoning, if desired.
- Bake the hot pockets until golden brown. Then remove it from the oven and cool it for 5-10 minutes.
- Serve warm with the desired sides.
MAKING AHEAD & FREEZING
These crispy hot pockets are great to make ahead of time. Double the recipe and freeze some breakfast pies for the future! There are several different options to making this recipe ahead of time:
- Option 1– Assemble the hot pockets and add to a baking sheet and cover with plastic wrap and store it in the fridge for up to 12 hours or overnight.
- To Enjoy– When ready to serve, just preheat the oven, brush the pastries with egg wash and then bake.
- Option 2– Bake the pastries per instruction and then once cooled, store in an airtight container or bag in the fridge for 3-4 days.
- To Enjoy– Just pop in the microwave, air fryer or oven to reheat and serve.
- Freezer Option– Once the pastries are baked and cooled, lay them out on a plate or baking sheet, whatever will fit in your freezer. Freeze for about 20 minutes, or until hard, then transfer to a freezer safe bag and freeze for up to 3-4 months.
- To Enjoy– Thaw overnight or in the microwave, toaster oven, or air fryer!
HOT POCKET VARIATIONS
Don’t just limit these hot pockets to ham and egg! Load up these breakfast pies with different fillings for the perfect hearty meal. Here are some other things you can add or swap in your filling:
- Breakfast Sausage
- Bacon
- Chorizo
- Turkey
- Sauteed Veggies
- Tomatoes
- Mushrooms
- Jalapenos
OTHER HOT POCKET FLAVORS-
Want hot pockets, but not breakfast themed? No worries! Make different flavors of hot pockets!
- Ham & Cheese– Skip the eggs and just load up the pastries with ham and cheese, like the classic hot pockets!
- Pizza– Use marinara sauce, chopped pepperoni, and mozzarella cheese for pizza flavored pastry pockets.
- Buffalo Chicken– Use my Buffalo Chicken Egg Rolls filling to make a delicious and spicy hot pocket.
- Philly Cheesesteak– Add my Philly cheesesteak egg roll fillings to the center of these pastries, for delicious Philly Cheesesteak hot pockets.
QUESTIONS YOU MIGHT HAVE:
No, you can use pie dough or crescent dough instead of puff pastry.
Yes, so that you can work with it, you need thawed puff pastry. Remove the puff pastry from the freezer and thaw as you prepare the filling. Puff pastry thaws quickly!
Yes, just like my turnovers, you can totally shape these into triangles!
These can be cooked in the air fryer! Add the pies to the air fryer basket and air fry at 350F for 8-10 minutes, or until crispy and golden.
Store the cooled hot pockets in the fridge for up to 3-4 days.
Reheat these pockets in the air fryer, oven or microwave until warmed!
OTHER BREAKFAST RECIPES-
Start the day the right way with a hearty breakfast! Try some of these recipes:
Homemade Breakfast Hot Pockets
Ingredients
- 1 pkg puff pastry 2 sheets
- 5 oz ham chopped
- 1 1/2 cups shredded cheese
- 1 whisked egg for egg wash
Scrambled eggs-
- 4 eggs
- 1/3 cup whole milk
- 1 tsp salt
- ½ tsp ground black pepper
- 2 Tbsp green onion finely chopped
Instructions
- Remove the puff pastry from the freezer to thaw.
- In a bowl, whisk together the eggs, milk, salt, and pepper.
- Heat a skillet over medium-low heat and brush with butter, oil or baking spray.
- Pour in the egg mixture, stirring occasionally to ensure the eggs cook evenly and fluff up nicely. Do not overcook the eggs, they should be fluffy and set, but still moist.
- Remove the eggs from the heat and mix in the green onion, chopped ham, and shredded cheese.
- Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- Dust your work area with some flour and unfold the thawed pastry sheet. Use a rolling pin to roll the pastry out into an 11×11-inch rectangle.
- Once rolled out, carefully cut the sheet into 6 equal-sized squares. Repeat the process with the second sheet of pastry to get a total of 12 squares.
- Divide the egg and ham filling among the 6 squares, adding the filling to the center of half of the square. Top with extra cheese, if desired.
- Gently fold the other half of the square over the filling, creating a triangle or rectangle, depending on your preference.
- Press down on the edges to seal the pocket, and then use a fork to crimp the edges, giving your hot pockets.
- Transfer all the assembled hot pockets onto the lined baking sheet, spacing them evenly apart.
- Using a pastry brush, lightly brush the tops of the pockets with the whisked egg. Top with everything bagel seasoning for added flavors, if desired.
- Bake the hot pockets at 400°F for 20-22 minutes, or until they are golden brown and puffed up.
- Once baked, remove them from the oven and allow the pockets to cool for about 5-10 minutes—this helps the filling set and makes them easier to handle.
- Serve warm, with desired sides.
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