Breakfast Hot Pockets
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.
Print
Pin
Makes: 8 hot pockets
📧 Email Me This Recipe
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.
Useful Products
Share a Photo of Your Finished Recipe!Mention @wearenotmartha and share a photo if you've made the recipe!