Description
Homemade breakfast hot pockets are flaky pastries filled with eggs, cheese, sausage, and vegetables. Perfect for busy mornings or a cozy weekend brunch, they are customizable, budget-friendly, and healthier than store-bought versions.
Ingredients
Scale
- 2 cups all-purpose flour (plus extra for dusting)
- 2 large eggs
- 1/2 cup milk
- 1/4 cup melted butter
- 1 cup cooked and crumbled breakfast sausage
- 1 cup shredded cheese (cheddar or your choice)
- 1/2 cup diced bell peppers
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 egg, beaten (for egg wash, optional)
Instructions
- Prepare the dough: In a large bowl, combine flour and salt. In another bowl, whisk eggs, milk, and melted butter. Mix into flour until dough forms. Knead 5 minutes, wrap, and rest 30 minutes.
- Make the filling: Cook sausage in a skillet until browned. Add diced bell peppers and cook 2-3 minutes. Stir in cheese, garlic powder, onion powder, and black pepper. Let filling cool slightly.
- Assemble: Divide dough into two portions. Roll out to 1/8 inch thick. Cut rectangles about 4×6 inches. Add filling to one side, fold over, and crimp edges with a fork. Brush tops with egg wash if desired.
- Bake: Preheat oven to 400°F (200°C). Place hot pockets on a parchment-lined baking sheet. Bake 20-25 minutes until golden brown. Cool slightly before serving.
Notes
Use fresh, high-quality ingredients for the best flavor. Customize fillings with different cheeses, vegetables, or meats. Store leftovers in the fridge for 3 days or freeze unbaked for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Keywords: breakfast hot pockets, homemade hot pockets, sausage and cheese pastries