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Homemade Breakfast Hot Pockets with Sausage, Egg, and Cheese Recipe

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4.2 from 11 reviews

These homemade breakfast hot pockets feature a delicious filling of scrambled eggs, chicken sausage, peppers, onions, and cheddar cheese encased in flaky puff pastry. Perfect for a healthy and convenient breakfast on the go, they are fresher and more wholesome than store-bought versions.

  • Total Time: 45 minutes
  • Yield: 6 servings

Ingredients

Pastry

  • 2 sheets puff pastry, thawed
  • Butter for sautéing
  • Flour, for dusting work surface
  • 1 beaten egg (for egg wash)

Filling

  • 2 tablespoons butter
  • 4 breakfast chicken sausage links, chopped
  • 1 red pepper, finely chopped
  • 1/4 red onion, finely chopped
  • 7 eggs
  • 1 cup grated cheddar cheese
  • 1 green onion, finely chopped

Instructions

  1. Preheat and prepare baking sheet: Preheat the oven to 425°F (220°C) and grease a baking sheet or line it with parchment paper.
  2. Sauté vegetables and sausage: In a large skillet over medium-high heat, melt 2 tablespoons of butter and sauté the chopped red pepper, red onion, and chicken sausage for about 5 minutes until the peppers soften and sausage is heated through.
  3. Cook eggs with filling: Beat 6 of the eggs in a bowl and pour them into the skillet over the sausage and vegetables. Sprinkle the grated cheddar cheese on top. Scramble the mixture gently using a spatula until eggs are fully cooked, about 1-2 minutes. Remove from heat and transfer to a plate to cool in the refrigerator.
  4. Prepare pastry base rectangles: Unfold one puff pastry sheet and cut it into 3 even strips lengthwise, then cut across the center to yield 6 rectangles. Place these on a parchment-lined baking sheet and refrigerate while you prepare the tops.
  5. Roll out and cut pastry tops: Lightly flour your countertop and unfold the second puff pastry sheet. Roll it out to approximately 4 inches wider and longer than the original size. Cut into 6 rectangles matching the size of the base pieces.
  6. Assemble hot pockets: Remove the base rectangles from the refrigerator and lightly brush each one with the egg wash made from the remaining beaten egg. Divide the cooled egg and sausage filling evenly over each base rectangle, then sprinkle the chopped green onions over the filling. Cover each with one of the larger rolled-out rectangles, sealing the edges by crimping with the tines of a fork to enclose the filling completely.
  7. Apply finishing touches: Brush the tops of each assembled hot pocket with the remaining egg wash and make 2-3 small slashes on the top of the pastry to allow steam to escape during baking.
  8. Bake: Place the baking sheet in the oven and bake for 25-30 minutes until the pastries are golden brown and puffed.
  9. Cool and serve: Remove from the oven and allow the hot pockets to cool on the pan for at least 10 minutes before serving to let the filling set and avoid burns.

Notes

  • Ensure the puff pastry stays cold before baking to achieve maximum flakiness.
  • You can substitute chicken sausage with other breakfast meats or keep it vegetarian by adding extra veggies.
  • If puff pastry is too soft while working with it, chill it briefly to make it easier to handle.
  • These hot pockets can be prepared ahead and frozen before baking; bake from frozen adding a few extra minutes to the baking time.
  • Use an egg wash for a shiny, golden crust.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Find it online: https://dishiary.com/homemade-breakfast-hot-pockets-with-sausage-egg-and-cheese-recipe/