We all know the catchy tune…. Hoooooot Poc-ket. The grab and go – warm pocket of goodness.
Well guess what? This homemade version tastes even better than the frost bitten one you will find at your local grocery store! They’re super easy to make, can be filled with just about anything, and the kids devour them! This makes them great for families who eat breakfast on the go.
This recipe is for the most basic of basic breakfast hot pocket. Egg and cheese. But the combinations really are endless. My youngest loves to add bacon to hers. I love to add steamed broccoli or spinach in mine. So have fun adding your favorites to this base recipe!
Homemade Breakfast Hot Pockets
12 eggs
2 TB butter
3 cups cheddar cheese
2 package frozen puff pastry
Extra toppings of choice
Directions:
- Thaw puff pastry for 1 hour, and unfold. Cut each package into thirds, then cut each third in half. (so you will end up with 12 pieces.
- Cook eggs to scrambled with 2 tbsp butter, until just cooked.
- Place 6 of your pastry pieces on a baking sheet, top with cheese and eggs, then cover with remaining pieces, sealing all around the edges.
- Press around the edges with a fork for a final seal, then cook at 350 degrees F for 20-25 minutes.
These Homemade Breakfast Hot Pockets tastes even better than the frost bitten one you will find at your local grocery store! Plus, they are super easy to make!
- 12 eggs
- 2 TB butter
- 3 cups cheddar cheese
- 2 package frozen puff pastry
- Extra toppings of choice
-
Thaw puff pastry for 1 hour, and unfold. Cut each package into thirds, then cut each third in half. (so you will end up with 12 pieces.
-
Cook eggs to scrambled with 2 tbsp butter, until just cooked.
-
Place 6 of your pastry pieces on a baking sheet, top with cheese and eggs, then cover with remaining pieces, sealing all around the edges.
-
Press around the edges with a fork for a final seal, then cook at 350 degrees F for 20-25 minutes.
