Homemade Breakfast Hot Pockets
Homemade cheesy breakfast hot pockets that are delicious, and a great grab-and-go meal! Pastry pies filled with eggs, ham and cheese.
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Servings 6 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 11x11-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.