Breakfast Hot Pockets (Printable Version)
Flaky pockets stuffed with scrambled eggs, cheese, and bacon, baked to golden perfection for easy mornings.
# Ingredients Required:
→ Dough
01 -
240 g all-purpose flour
02 -
1.5 g salt
03 -
2.5 g baking powder
04 -
113 g cold unsalted butter, diced
05 -
120 g sour cream
→ Filling
06 -
4 large eggs
07 -
60 ml milk
08 -
150 g shredded cheddar cheese
09 -
120 g cooked bacon or sausage, crumbled
10 -
Salt and black pepper, to taste
→ Egg Wash
11 -
1 large egg, beaten
# Guide to Cooking:
01 -
Preheat oven to 190°C and line a baking sheet with parchment paper.
02 -
In a large bowl, mix flour, salt, and baking powder. Incorporate cold butter by rubbing it into the flour until mixture forms coarse crumbs.
03 -
Stir in sour cream until a cohesive dough forms. Wrap in plastic film and refrigerate for 20 minutes to chill.
04 -
Whisk eggs and milk together, then cook over medium heat, stirring to scramble softly. Season with salt and pepper. Set aside to cool slightly.
05 -
Roll dough on a floured surface to 0.6 cm thickness. Cut into 13 cm squares. Place a spoonful of scrambled eggs, a sprinkle of cheddar, and crumbled bacon or sausage onto each square.
06 -
Fold dough over fillings to form pockets and press edges with a fork to seal. Brush each with beaten egg to glaze.
07 -
Bake for 15 to 20 minutes until pockets are golden brown. Let rest a few minutes before serving.
# Extra Suggestions:
01 -
Prepare a double batch and freeze extras for quick, homemade breakfasts on busy mornings.