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Breakfast Hot Pockets with Bacon, Sausage, and Cheddar Recipe

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★★★★★

4.4 from 64 reviews

These Breakfast Hot Pockets are a delicious and convenient morning treat featuring flaky puff pastry filled with a savory mixture of crispy bacon, breakfast sausage, scrambled eggs, and melted cheese. Perfect for a hearty breakfast or brunch, they are easy to make ahead and bake fresh when ready.

Ingredients

Scale

Meat

  • 4–5 slices bacon, cut into bite sized pieces
  • 1/4 pound breakfast sausage

Egg Mixture

  • 5 eggs, divided
  • 3 tablespoons milk
  • 2 tablespoons butter

Cheese

  • 1 cup cheddar cheese, shredded
  • 4 slices American cheese from the deli

Pastry

  • 2 sheets puff pastry

Instructions

  1. Preheat Oven: Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
  2. Cook Bacon: Heat a large skillet over medium-high heat, add the bacon pieces, and cook them until they are crispy. Once done, transfer the bacon to a paper towel-lined plate to drain excess grease.
  3. Cook Sausage: In the same skillet, add the breakfast sausage and cook until browned. Remove the sausage to a paper towel to drain the excess fat.
  4. Prepare Egg Mixture: While the sausage cooks, whisk together 3 of the eggs with the milk in a large bowl until combined. Reserve about 2 tablespoons of this mixture in a small bowl for brushing the pastry later.
  5. Scramble Eggs: Reduce heat to medium-low and carefully remove excess fat from the skillet. Add butter and let it melt. Pour in the whisked eggs and spread evenly with a spatula, cooking gently until fully set. Season with salt and pepper. Remove from heat and fold in shredded cheddar cheese.
  6. Combine Filling: Fold the cooked bacon and sausage into the cheesy scrambled eggs until well mixed. Set this filling aside.
  7. Prepare Pastry: Lay the puff pastry sheets on a cutting board and cut each sheet into 6 equal rectangles using a pizza cutter or knife, creating a total of 12 rectangles. Set half aside for topping.
  8. Add Cheese Layer: Place half a slice of American cheese on each of the bottom puff pastry rectangles.
  9. Add Egg Filling: Evenly divide the egg and meat mixture over each piece of cheese-topped pastry.
  10. Seal Hot Pockets: Place the remaining puff pastry rectangles on top of each filled piece. Press edges together firmly with a fork to seal the pockets well.
  11. Prepare for Baking: Arrange the sealed pastries on the lined baking sheet. Brush the tops with the reserved egg mixture to give a glossy finish once baked.
  12. Vent and Bake: Use a sharp knife to cut two small air holes on the top of each pastry to allow steam to escape. Bake in the preheated oven for 18-22 minutes, or until the pastries are puffed up and golden brown.

Notes

  • Crescent roll dough can be used as a substitute for puff pastry for a slightly different texture.
  • Feel free to customize the filling by using all bacon, all sausage, or even ham according to your taste preference.
  • Store leftovers in an airtight container in the refrigerator for 3-4 days for best freshness.

Keywords: breakfast hot pockets, puff pastry breakfast, bacon and sausage pockets, easy breakfast recipe, savory breakfast pockets

Find it online: https://mjrecipe.com/breakfast-hot-pockets-with-bacon-sausage-and-cheddar-recipe/