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Homemade Breakfast Hot Pockets

Flaky puff pastry filled with scrambled eggs, sausage, and cheese – the perfect grab-and-go breakfast.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8 hot pockets
Course: Breakfast, Snack
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

For the Filling
  • 6 eggs
  • 2 tbsp milk
  • 1 cup cooked breakfast sausage crumbled
  • 1 cup cheddar cheese shredded
  • salt and pepper to taste
For the Dough
  • 1 package puff pastry 2 sheets, thawed
  • 2 tbsp flour for dusting
For Assembly
  • 1 egg beaten for egg wash
  • hot sauce or herbs optional

Equipment

  • Skillet
  • Mixing bowls
  • Baking sheet
  • Fork
  • Pastry brush

Method
 

  1. Whisk eggs with milk, salt, and pepper. Scramble until just set.
  2. Mix scrambled eggs, sausage, and cheese in bowl.
  3. Roll out puff pastry sheets on floured surface. Cut into 8 rectangles.
  4. Place filling in center of each rectangle. Fold over and seal with fork.
  5. Brush tops with beaten egg for golden finish.
  6. Bake at 400°F (200°C) for 20–22 minutes until golden brown.
  7. Serve warm or freeze for later.

Notes

These hot pockets can be frozen before or after baking. For best texture, bake directly from frozen.