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To make the dough for your hot pockets, you need: - 2 cups all-purpose flour - 1 teaspoon salt - 1 teaspoon baking powder - ½ cup unsalted butter, cold and cut into small cubes - ½ cup ice-cold water The flour gives the dough structure. Salt enhances flavor, while baking powder helps it rise. Cold butter makes the dough flaky. Ice-cold water keeps the dough from getting tough. For the delicious filling, gather these items: - 4 large eggs - 1 cup cooked breakfast sausage or diced ham - 1 cup shredded sharp cheddar cheese - 1 cup finely diced bell peppers (mix of colors for vibrancy) - ½ cup diced sweet onions - 1 teaspoon garlic powder - Salt and pepper to taste Eggs bind everything together. The sausage or ham adds protein. Cheese gives creaminess, while bell peppers and onions add color and flavor. Garlic powder boosts taste, and salt and pepper season the mix. To make your hot pockets pop, consider these garnishes: - Fresh herbs (like chopped chives or parsley) Fresh herbs add a bright touch to your meal. They enhance the taste and look of your hot pockets. {{ingredient_image_2}} Start by mixing the flour, salt, and baking powder in a large bowl. Use your hands or a pastry cutter to add the cold butter. You want it to look like coarse crumbs. Then, slowly add ice-cold water. Mix until it forms a dough. Wrap it in plastic wrap and chill for 30 minutes. In a large skillet over medium heat, add some olive oil. Sauté the diced onions and bell peppers until they soften, which takes about 5-7 minutes. Then, stir in the cooked sausage or ham. Heat it until warm. In another bowl, whisk the eggs, then add them to the skillet. Cook and stir until the eggs are scrambled. Add garlic powder, salt, and pepper for flavor. Let this mix cool a bit. Preheat your oven to 400°F (200°C). Roll out the chilled dough on a floured surface to about 1/4 inch thick. Cut rectangles of 5x7 inches. Place a spoonful of the egg and meat mix in the center of one rectangle. Top it with shredded cheddar cheese. Don’t overfill! Fold the dough over the filling and press the edges to seal. You can use a fork to crimp the edges for a nice touch. Line a baking sheet with parchment paper, and place the hot pockets on it, leaving space between them. Bake for 20-25 minutes until they are golden brown and puffed up. Enjoy your homemade breakfast hot pockets! To make great dough, mix flour, salt, and baking powder well. Add cold butter next. Use your fingers or a pastry cutter to combine until it looks like crumbs. Slowly pour in ice-cold water. Mix until the dough forms. Be careful not to overwork it. Wrap it and chill for 30 minutes. This step helps the dough stay flaky and light. The filling is key to your hot pockets. I love using cooked sausage or ham for a savory taste. You can also add bell peppers and sweet onions for crunch. Don't forget the cheese! Sharp cheddar melts beautifully and adds flavor. Other options include spinach or mushrooms for a twist. Get creative! Try different herbs too for extra zest. Baking gives you crispy, golden pockets. They puff up nicely and taste fresh. It takes about 20-25 minutes in the oven. Microwaving is faster but may leave the dough soft. If you’re in a hurry, a quick zap works. Just know that baked hot pockets have the best texture. Choose what fits your schedule! Pro Tips Chill Your Dough: Keeping the dough chilled before rolling out helps maintain its structure and makes it easier to work with, resulting in a flakier crust. Variety of Fillings: Feel free to customize the filling by adding spinach, mushrooms, or different cheeses according to your taste preferences. Golden Finish: For an extra golden finish, brush the tops of the hot pockets with an egg wash before baking. Make Ahead: These hot pockets can be prepared in advance and frozen. Just bake them straight from the freezer, adding a few extra minutes to the baking time. {{image_4}} You can easily make these hot pockets meat-free. Start by replacing sausage or ham with veggies. Use a mix of mushrooms, spinach, and zucchini for a tasty filling. You can also add more cheese for a creamy texture. Try using feta or mozzarella for a new flavor. If you need a gluten-free option, swap the all-purpose flour for a gluten-free blend. Look for a blend that works well for baking. Make sure your filling is also gluten-free. Check labels on all ingredients to ensure they fit your needs. With these changes, you can still enjoy homemade hot pockets. Don't feel limited to just savory fillings. You can create sweet hot pockets too! Fill them with cream cheese and fruit like berries or apples. Add some cinnamon and sugar for a touch of sweetness. You can even make a breakfast dessert with chocolate chips and bananas. Mixing flavors keeps breakfast exciting! After enjoying your hot pockets, let them cool down. Once cooled, wrap each hot pocket in plastic wrap or place them in an airtight container. This keeps them fresh. Store them in the fridge if you plan to eat them within three days. To reheat, you have a few options. For best results, use an oven. Preheat the oven to 350°F (175°C). Place the hot pockets on a baking sheet and heat for about 15 minutes. This keeps the crust crispy. If you’re in a hurry, you can use the microwave. Heat each hot pocket for 1-2 minutes. Check to make sure they are hot all the way through. If you want to save them for later, freezing is a great option. Wrap each hot pocket tightly in plastic wrap and then in foil. This prevents freezer burn. Place them in a freezer bag or container. They can last for up to three months. To enjoy frozen hot pockets, thaw them in the fridge overnight before reheating. Yes, you can use any cheese you like. Try mozzarella for a melty texture. Feta adds a nice tang. Swiss cheese has a mild flavor that works well too. Mix and match cheeses for fun flavors! You can store hot pockets in the fridge for up to three days. Place them in an airtight container. For longer storage, freeze them for up to three months. Just remember to wrap them well to avoid freezer burn. Absolutely! You can prepare the dough a day in advance. Just wrap it tightly and keep it in the fridge. This saves time on busy mornings. Chilling the dough also helps it hold its shape better when you roll it out. Besides baking, you can pan-fry or air-fry hot pockets. Pan-frying gives a crispy crust, while air-frying cooks them evenly with less oil. For a quick option, you can microwave them, but they won’t be as crispy. Enjoy experimenting with these methods! We covered how to make hot pockets from scratch. You learned about the key ingredients for both dough and fillings. I showed you step-by-step instructions to prepare, cook, and bake them perfectly. With tips on dough consistency and best filling mixes, you can create tasty combinations. Plus, I shared ideas for variations and storage. Now, get creative with your hot pockets. Enjoy making them your own!

Savory Breakfast Hot Pockets

Delicious homemade hot pockets filled with eggs, sausage or ham, cheese, and veggies.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 0.5 cup unsalted butter, cold and cut into small cubes
  • 0.5 cup ice-cold water
  • 4 large eggs
  • 1 cup cooked breakfast sausage or diced ham
  • 1 cup shredded sharp cheddar cheese
  • 1 cup finely diced bell peppers
  • 0.5 cup diced sweet onions
  • 1 teaspoon garlic powder
  • to taste salt and pepper
  • optional fresh herbs for garnish

Instructions
 

  • In a large mixing bowl, combine the all-purpose flour, salt, and baking powder. Add the cold, cubed butter and mix until the mixture resembles coarse crumbs. Slowly add the ice-cold water, mixing until the dough begins to come together. Wrap the dough tightly in plastic wrap and refrigerate for 30 minutes.
  • In a large skillet over medium heat, add olive oil and sauté the diced onions and bell peppers until soft, about 5-7 minutes. Stir in the cooked sausage or diced ham until heated. Whisk the eggs in a separate bowl, then pour into the skillet. Cook, stirring gently, until the eggs are scrambled and just set. Season with garlic powder, salt, and pepper. Remove from heat and let cool slightly.
  • Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out the chilled dough to 1/4 inch thick. Cut the dough into rectangles measuring around 5x7 inches.
  • Take one rectangle of dough and place a spoonful of the egg and meat mixture in the center. Top with shredded cheddar cheese.
  • Fold the dough over to encase the filling and press the edges firmly to seal. Use a fork to crimp the edges for a decorative seal.
  • Line a baking sheet with parchment paper. Place the assembled hot pockets on the sheet, leaving space between each. Bake for 20-25 minutes or until golden brown and puffed.
  • Allow the hot pockets to cool for a few minutes on a wire rack. Garnish with freshly chopped herbs if desired before serving.

Notes

Serve with salsa or hot sauce for added flavor.
Keyword breakfast, hot pockets, savory