Homemade Breakfast Hot Pockets with Sausage, Egg, and Cheddar
By Jonah Pike
Prep
20 min
Cook
20 min
Total
40 min
Servings
8
Level
Easy
I make homemade breakfast pockets that are easy for people to take to go, including people who eat breakfast at different times. Ingredients for the breakfast pockets include sausage and scrambled eggs with cheddar cheese in a pizza dough pocket. The filling is still warm after baking. The filling is extremely hot when first baked.
I pan-fry the sausage in a skillet over medium-high heat, remove the grease, and then scramble the eggs in the same skillet. I take the eggs off heat while they are still soft because they will finish cooking in the pizza dough. The eggs don’t dry out when the pizza is baked.
On a floured surface, I roll the dough and cut it into 16 equal rectangles. Eight will be filled, and I'll leave an extra half inch on the other eight rectangles to use as edges. I brush egg wash on the edges and crimp them with a fork. Overfilling these pastries will result in filling leaking into the pan.
The oven toasts the pockets for 15 to 20 minutes at 400°F (200°C). The air fryer toasts the pockets for 10 to 12 minutes at 375°F (190°C), flipping once during cooking. These pockets make a suitable addition to a breakfast meal plan.
Why you'll love this recipe
- One batch feeds eight people. This is helpful if some breakfast consumers have different schedules.
- The sausage and egg filling sounds like a breakfast food that can be eaten while traveling.
- Store-bought dough saves you some steps. The filling still needs to be cooked in your pan.
- Children can consume one item off the tray. Adults can remove one item to eat as a meal before departing.
- Serve the same base with a different filling to another person at your table who would not like to eat sausage.
Ingredients
- •1 lb breakfast sausage (pork or turkey)
- •6 large eggs
- •2 tbsp milk or water
- •1 ½ cups shredded cheddar cheese
- •1 tsp black pepper
- •½ tsp salt
- •2 packages refrigerated pizza dough or puff pastry sheets
- •1 large egg (beaten for egg wash)
- •1 tbsp water (for egg wash)
- •flour (for rolling out the dough)
Instructions
- 1
Cook the breakfast sausage in a large skillet over medium-high heat, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease and set it aside.
- 2
Whisk the 6 eggs with the milk or water, salt, and black pepper in a bowl. Pour them into the same skillet and cook, stirring frequently, until soft and scrambled.
- 3
Combine the cooked sausage, scrambled eggs, and shredded cheddar cheese in a medium bowl.
- 4
Preheat the oven to 400°F (200°C). Roll out the dough on a lightly floured surface into a large rectangle, then cut it into 16 equal smaller rectangles.
- 5
Spoon about 1/4 cup filling onto 8 dough rectangles, leaving a 1/2-inch border around the edges.
- 6
Brush the dough edges with the egg wash. Top each filled rectangle with a second dough rectangle, crimp the edges tightly with a fork, brush the tops with the remaining egg wash, and cut a small slit in each top.
- 7
Bake on a parchment-lined baking sheet for 15-20 minutes, until golden brown.
- 8
Let the breakfast pockets cool for a few minutes before serving.
- 9
For the air fryer, cook the pockets at 375°F (190°C) for 10-12 minutes, flipping halfway through.
FAQ
Nutrition (per serving)
Calories
380
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