Breakfast Hot Pockets (Print Version)
# Ingredients:
01 -
2 1/4 cups all-purpose flour.
02 -
1 tbsp sugar.
03 -
1 tsp salt.
04 -
1 tsp instant yeast.
05 -
1/2 cup warm milk.
06 -
1/4 cup warm water.
07 -
1/4 cup unsalted butter (softened).
08 -
6 large eggs.
09 -
1/2 cup cooked and crumbled sausage.
10 -
1/2 cup shredded cheddar cheese.
11 -
1/4 cup diced bell peppers.
12 -
1/4 cup diced onions.
13 -
Salt and pepper to taste.
# Instructions:
01 -
In a large bowl, mix together the flour, sugar, salt, and instant yeast.
02 -
In a separate bowl, combine warm milk, warm water, and softened butter. Add to the dry ingredients.
03 -
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.
04 -
In a skillet over medium heat, scramble the eggs until fully cooked. Remove from heat and let cool slightly.
05 -
In a large bowl, combine scrambled eggs, crumbled sausage, shredded cheddar cheese, diced bell peppers, and onions. Season with salt and pepper to taste.
06 -
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
07 -
Punch down the risen dough and divide it into 8 equal pieces. Roll each piece into a rectangle.
08 -
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.
09 -
Place the hot pockets on the prepared baking sheet and bake for 20-25 minutes, or until golden brown.
10 -
Allow the hot pockets to cool slightly before serving.
# Notes:
01 -
These homemade breakfast hot pockets are perfect for busy mornings or a quick, hearty meal anytime!.