These easy-to-make Breakfast Hot Pockets are stuffed full with scrambled eggs, sausage, and cheese for the ultimate satisfying start to the day. They're also easy to freeze, making them the perfect grab-and-go breakfast during your busy week.

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When I first met my husband, one of the only things he had in his refrigerator/freezer was a box of Hot Pockets.
I had never had a Hot Pocket before and while I can definitely see the appeal of them, when I finally tried one, I wasn't super impressed. To me, they lacked filling, flavor, and crispiness.
However, they are an easy grab-and-go food with the potential for packing in all kinds of flavor and lots of protein. They make for a quick and easy dinner or anytime snack.
Nowadays, the brand also makes a breakfast version and this, I definitely get the appeal of since weekday breakfasts can often be rushed, necessitating something easy.
Which is exactly why I decided to create an easy homemade breakfast hot pocket recipe!
❤️ Why you'll love this recipe
If you're looking for an easy breakfast on the go that tastes delicious and has lots of protein in it, you will absolutely love these breakfast hot pockets.
You can follow my recipe for scrambled egg, breakfast sausage, and cheese hot pockets, but they're also super easy to customize to your own preferences.
The homemade hot pockets are easy to make and can be made ahead of time for a quick breakfast in the morning!
🗒 Ingredients
The ingredients for these breakfast hot pockets are pretty simple. Here's everything you need (be sure to view the recipe card at the bottom of this post for ingredient amounts and recipe instructions):
- Crescent dough sheets: I use Pillsbury brand
- Large eggs
- Garlic powder
- Salt & pepper
- Unsalted butter
- Breakfast sausage
- Shredded cheddar cheese
Here are the dough sheets I like to use. They're great because you can roll them out and then slice them into equal rectangles with a pizza cutter or knife.
Of course, you can also feel free to make your own pastry dough for these hot pockets if you prefer!
🍳 How to make breakfast hot pockets
Believe it or not, making homemade breakfast hot pockets is SO easy. Especially when you make them with the crescent dough sheets.
To start, preheat your oven to 375 degrees.
Then you'll need to scramble your eggs.
In a medium bowl, whisk together eggs, garlic powder, salt, and pepper.
Melt butter in a large skillet over medium heat and, once melted, add egg mixture and let it sit for a couple minutes until eggs start to set and firm up at edges.
Using a spatula, begin to pull the eggs in from the edges to the middle of the pan.
Continue this motion until eggs are just set. I recommend leaving them slightly undercooked as they'll cook more in the oven.
Transfer the scrambled eggs to bowl and mix with cooked and chopped breakfast sausage and shredded cheese.
On a lightly floured surface, unroll out the crescent roll dough.
And cut the dough into rectangles about 6"x4" (I like to use a pizza cutter to slice dough).
Spoon the egg filling onto the middle of each dough rectangle, leaving a small border around the edges.
I like to add a lot of filling, but you also want to be sure you can still fold the dough over to enclose them.
Once the filling is in, fold the dough over it to create a pocket. Press the edges together to seal and use a knife to gently slice a few air vents in the top of the hot pocket.
Beat remaining egg in a small bowl and brush egg wash over each hot pocket.
Bake for about 15-20 minutes, until hot pockets are puffed up and turning golden brown.
Perfection!
And breakfast is ready!
These little breakfast pastries are stuffed full of eggs, sausage, and cheese and are so incredibly satisfying.
They taste so much better than any hot pocket you can get in the store and since they're homemade, you know everything that's going into them.
These egg pastries would be especially delicious with a homemade Iced Brown Sugar Oatmilk Shaken Espresso.
⏲️ How to store
One of the great things about homemade breakfast hot pockets is that you can prep and bake them on a Sunday and have a quick and easy breakfast during your busy weekdays.
Once the hot pockets are completely cooled, you should store them in an airtight container (alternatively, you can wrap each one individually in aluminum foil or plastic wrap).
When stored properly in the fridge, they should keep fresh for about 4 days.
To reheat them, I recommend using the toaster oven or conventional oven. Just preheat to 350 and put in oven for about 15 minutes until hot pockets are heated through.
Of course, you can also use the microwave, but to retain the crispy texture, I do think the oven is better.
🥶 How to freeze
If you want the breakfast pastries to last even longer, you can freeze them; just like you would store-bought hot pockets.
I recommend wrapping each hot pocket individually in aluminum foil or plastic wrap and storing them in a large freezer-safe bag or airtight container. They should keep fresh for about a month in the freezer when stored properly.
When you're ready to enjoy them, heat them at 350 degrees in the oven or toaster oven. It will likely take about 30 minutes to heat them through.
Again, if you prefer, you can microwave them, but I think they're much crispier out of the oven.
I absolutely love how the dough is nice and crispy on these!
🎉 Variations on recipe
The egg, sausage, and cheese combination makes for my ideal breakfast hot pocket, but there are so many ways you can make these perfect for you!
Here are some ideas:
- Add bacon instead of sausage. Or add bacon WITH the sausage.
- Add the veggies of your choice. I recommend red peppers, green peppers, onions, tomatoes, and spinach.
- Use egg whites instead of whole eggs.
- Use egg beaters instead of fresh eggs.
- Use the cheese of your choice, like Monterey Jack, feta cheese, mozzarella, Swiss, fontina, and more.
- Add spice with jalapeño peppers, hot sauce, sriracha, or red pepper flakes.
- Make the breakfast hot pockets pizza style with pepperoni, a little tomato sauce, and mozzarella cheese.
- Make them Greek style with spinach, feta cheese, and kalamata olives.
Really, you can add any ingredients you want to these hot pockets to make them your ideal morning pick-me-up!
I can't wait to make an extra spicy version.
🧇 More on-the-go breakfast recipes
While I love a good sit-down weekend brunch, most of us find ourselves needing grab-and-go options during the week.
Here are some of my favorite make-ahead breakfast options that you can enjoy all busy week long!
For another unique scrambled egg recipe, try my breakfast nachos!
And if you're looking for a good dinner recipe instead, try these homemade pizza hot pockets.
My husband has asked that I always have a batch of these in the fridge or freezer ready for morning meals at all times.
And I think you and your family will love them, too!
📖 Recipe

Breakfast Hot Pockets
Ingredients
- 2 rolls crescent dough sheets (I use Pillsbury brand)
- 10 large eggs + 1 for brushing hot pockets
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon unsalted butter
- 1 cup cooked and diced breakfast sausage (from about 4 small patties)
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 375 degrees.
- In a medium bowl, whisk together eggs, garlic powder, salt, and pepper.
- Melt butter in a large skillet over medium heat. Once melted, add egg mixture and let it sit for a couple minutes until eggs start to set and firm up at edges. Using a spatula, begin to pull the eggs in from the edges to the middle of the pan. Continue this motion until eggs are just set. You'll want them to be slightly undercooked as they'll cook more in the oven.
- Transfer scrambled eggs to bowl and mix with breakfast sausage and shredded cheese.
- On a lightly floured surface, roll out the crescent roll dough. Cut the dough into rectangles about 6"x4" (I like to use a pizza cutter to slice dough).
- Spoon the egg filling onto the middle of each dough rectangle, leaving a small border around the edges.
- Fold the dough over the filling to create a pocket. Press the edges together to seal and use a knife to gently slice a few air vents in the top of the hot pocket. Beat remaining egg in a small bowl and brush egg wash over each hot pocket
- Bake for about 15-20 minutes, until hot pockets are puffed up and turning golden brown.
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