Name: Breakfast Hot Pockets
Prep time: 75 min
Cook time: 25 min
Total time: 100 min
Cuisine: American
Ingredients: 2 1/4 cups all-purpose flour.; 1 tbsp sugar.; 1 tsp salt.; 1 tsp instant yeast.; 1/2 cup warm milk.; 1/4 cup warm water.; 1/4 cup unsalted butter (softened).; 6 large eggs.; 1/2 cup cooked and crumbled sausage.; 1/2 cup shredded cheddar cheese.; 1/4 cup diced bell peppers.; 1/4 cup diced onions.; Salt and pepper to taste.

These Homemade Breakfast Hot Pockets are a delightful way to start your day! Made with a soft, homemade dough and filled with a savory mixture of scrambled eggs, sausage, and cheddar cheese, these hot pockets are perfect for a quick and satisfying breakfast. The dough is simple to prepare, needing just a few basic ingredients and time to rise. Once baked to golden perfection, the hot pockets have a crisp exterior with a warm and gooey filling that’s bursting with flavor. They are great for making ahead and freezing for those hectic mornings when you need something filling and delicious on the go. Whether you're feeding a family or meal-prepping for yourself, these breakfast hot pockets are sure to be a hit!

There's nothing like a hot and savory breakfast to kickstart your morning, and these Homemade Breakfast Hot Pockets are just the ticket. Inspired by the convenience of store-bought varieties, these hot pockets are made from scratch with a soft, pillowy dough that encases a filling of scrambled eggs, crumbled sausage, and melted cheddar cheese. What makes this recipe truly special is the ability to customize the filling to suit your tastes—whether you prefer the addition of veggies like bell peppers and onions or a different type of cheese, these pockets are versatile and delicious.

INGREDIENTS

All-purpose flour: 2 1/4 cups, provides the structure for the dough.
Sugar: 1 tbsp, adds a slight sweetness to the dough.
Salt: 1 tsp, enhances the flavor of the dough.
Instant yeast: 1 tsp, helps the dough rise quickly.
Warm milk: 1/2 cup, activates the yeast and adds richness.
Warm water: 1/4 cup, aids in hydrating the dough.
Unsalted butter (softened): 1/4 cup, adds tenderness and flavor to the dough.
Large eggs: 6, scrambled and used as the main filling.
Cooked and crumbled sausage: 1/2 cup, provides a savory, meaty element to the filling.
Shredded cheddar cheese: 1/2 cup, adds a creamy, cheesy flavor to the filling.
Diced bell peppers: 1/4 cup, adds a sweet, crunchy texture to the filling.
Diced onions: 1/4 cup, brings a mild, savory flavor to the filling.
Salt and pepper: to taste, seasons the filling.

INSTRUCTIONS

Step 1:: In a large bowl, mix together the flour, sugar, salt, and instant yeast.
Step 2:: In a separate bowl, combine warm milk, warm water, and softened butter. Add to the dry ingredients.
Step 3:: Knead the dough on a floured surface until smooth, about 5-7 minutes. Let it rise in a warm place for 1 hour or until doubled in size.
Step 4:: In a skillet over medium heat, scramble the eggs until fully cooked. Remove from heat and let cool slightly.
Step 5:: In a large bowl, combine scrambled eggs, crumbled sausage, shredded cheddar cheese, diced bell peppers, and onions. Season with salt and pepper to taste.
Step 6:: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Step 7:: Punch down the risen dough and divide it into 8 equal pieces. Roll each piece into a rectangle.
Step 8:: Spoon the filling onto one half of each dough rectangle, leaving a border around the edges. Fold the dough over the filling and press the edges to seal.
Step 9:: Place the hot pockets on the prepared baking sheet and bake for 20-25 minutes, or until golden brown.
Step 10:: Allow the hot pockets to cool slightly before serving.

Serving and Storage Tips

Serve these hot pockets warm for the best flavor and texture. Pair them with fresh fruit or a cup of coffee for a complete breakfast.
To store, let the hot pockets cool completely and then wrap individually in foil or plastic wrap. Store in the refrigerator for up to 3 days or in the freezer for up to 1 month.
To reheat, bake in a preheated oven at 350°F (175°C) for 10-15 minutes or until heated through. If frozen, allow to thaw in the refrigerator overnight before reheating.

Helpful Notes

For a vegetarian version, substitute the sausage with sautéed mushrooms or spinach. This adds a different but equally delicious flavor profile.
Feel free to swap out cheddar cheese with mozzarella or pepper jack for a different twist. Each cheese brings its own unique flavor and melting characteristics to the dish.
You can prepare the dough the night before and let it rise in the refrigerator overnight. This allows you to save time in the morning and gives the dough a slightly tangy flavor.
If you don't have instant yeast, you can use active dry yeast, but you'll need to activate it in the warm water and sugar mixture before adding it to the dry ingredients.

Tips from Well-Known Chefs

Chef John suggests adding a pinch of garlic powder to the dough for extra flavor.
Chef Anna recommends brushing the tops of the hot pockets with melted butter before baking for a golden, shiny finish.
Chef Michael advises letting the hot pockets cool for at least 5 minutes before serving, as this allows the filling to set slightly and makes them easier to eat.

Customizing Your Homemade Breakfast Hot Pockets

These breakfast hot pockets are highly customizable. You can change the filling based on your preferences or what you have on hand. Consider adding cooked bacon, ham, or even sautéed vegetables like spinach or kale. The dough recipe is also versatile; for a different flavor, try adding herbs like rosemary or thyme to the dough. With so many options, these hot pockets can be tailored to suit any taste.

The Appeal of Homemade Breakfast Hot Pockets

Homemade breakfast hot pockets offer a convenient and satisfying meal that's perfect for any morning. They're easy to make ahead and freeze, so you always have a quick breakfast option ready to go. Plus, by making them yourself, you control the quality of the ingredients, ensuring a healthier start to your day. Whether you're feeding a crowd or just looking for a quick breakfast, these hot pockets are a delicious and versatile option.

FAQs

Can I freeze these breakfast hot pockets?

Yes, these hot pockets freeze well. Allow them to cool completely after baking, then wrap each one in foil or plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 1 month. To reheat, thaw overnight in the refrigerator and bake at 350°F (175°C) until heated through.

Can I use store-bought dough instead?

Yes, if you're short on time, you can use store-bought dough. Pizza dough or crescent roll dough works well, though the texture and flavor may differ slightly from homemade dough.

What other fillings can I use?

The possibilities are endless! Try fillings like ham and Swiss cheese, bacon and cheddar, or even a vegetarian option with sautéed mushrooms and spinach. Just make sure the filling isn't too wet, as this can make the dough soggy.

How do I make these gluten-free?

You can make these hot pockets gluten-free by using a gluten-free flour blend for the dough. Make sure to check that all other ingredients, like sausage and cheese, are also gluten-free.

Can I prepare these the night before?

Yes, you can prepare the filling and dough the night before. Store the dough in the refrigerator to rise slowly overnight. In the morning, simply assemble and bake the hot pockets as directed.

Summary

Homemade Breakfast Hot Pockets are an easy and delicious way to start your day. These pockets are filled with a hearty combination of scrambled eggs, sausage, and cheese, all wrapped in a soft, golden-brown dough. Perfect for busy mornings or as a make-ahead meal, they offer a convenient and satisfying breakfast option. With a simple dough recipe and customizable filling options, these hot pockets are a versatile addition to your morning routine. Whether you're feeding a crowd or meal-prepping for the week, these hot pockets are sure to please everyone at the table.