Homemade Breakfast Hot Pockets

Homemade Breakfast Hot Pockets are fast, easy and perfect for busy mornings.

Make This Recipe

1 tablespoon unsalted butter

5 Eggland’s Best Eggs, large

3 tablespoons milk

1 box (17.3 ounce) frozen puff pastry

5 strips cooked bacon, chopped

¾ cup shredded sharp cheddar cheese

1 tablespoon water

Salt and pepper, to taste

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Preheat oven to 400°F. Line two large baking pans with silicon mats.
Melt butter in a large pan over medium heat.
In a medium bowl, whisk 4 eggs, milk, salt and pepper. Pour into prepared pan & cook until scrambled. Set aside.
Lightly flour a flat surface so the puff pastry doesn't stick. Gently unroll both sheets of puff pastry and cut both rectangles into four squares - so you end up with 8 squares total.
Distribute the scrambled eggs onto the bottom half of each square, followed by chopped bacon, and shredded cheese.
Fold the top part of each square over the filling and press down with a fork to crimp the edges shut. Lightly pierce the top of each pocket with a fork to let steam escape. Set aside.
In a small bowl, whisk together the remaining egg and water. Brush tops of pockets with egg wash.
Bake for 15-18 minutes, or until pockets are golden brown.