Description
These Homemade Breakfast Hot Pockets are a delicious and convenient morning meal option that you can make ahead of time. Flaky puff pastry filled with scrambled eggs, crispy bacon, and melted cheese, these savory pockets are perfect for breakfast on the go.
Ingredients
Units
Scale
For the scrambled eggs:
- 1 tablespoon unsalted butter
- 5 eggs
- 3 tablespoons milk, any kind
- Salt and pepper, to taste
For the hot pockets:
- 1 box (17.3 ounce) frozen puff pastry, thawed
- 5 strips cooked bacon, chopped
- 3/4 cup shredded sharp cheddar cheese
- 1 tablespoon water
- Garlic powder for topping, if desired
Instructions
- Preheat oven to 400°F. Line two large baking pans with parchment paper or lightly grease with cooking spray. Set aside.
- Melt butter in a large skillet over medium heat.
- In a medium bowl, whisk 4 eggs, milk, salt and pepper. Pour into buttered skillet and cook until scrambled. Set aside.
- Line your counter with a sheet of parchment paper; or lightly flour counter or other flat surface so puff pastry doesn’t stick. Gently unroll both sheets of puff pastry and cut both rectangles into four squares (so you end up with 8 squares total).
- Evenly distribute scrambled eggs onto the bottom half of each square, followed by chopped bacon, and shredded cheese. Fold the top part of each square over the filling and press down with a fork to crimp the edges shut. Lightly pierce the top of each pocket with a fork to let steam escape. Set aside.
- In a small bowl, add the remaining egg and water. Gently whisk to combine. Brush tops of pockets with egg wash. Sprinkle garlic powder on top for extra flavor, if desired. Bake for 15-18 minutes, or until pockets are golden brown.
Nutrition
- Serving Size: 1 hot pocket
- Calories: 320
- Sugar: 1g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 145mg
