Easy Breakfast Hot Pockets (Freezer Friendly)
This easy recipe makes the perfect freezer breakfast food for a fast, on the go, morning. This soft crust, loaded with protein, veggies and cheese is sure to be a family favorite.
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Servings: 8 large pockets
Ingredients
Dough
- 1 1/2 cup warm water
- 1 tsp granulated sugar
- 1 1/2 tbsp active dry yeast
- 4 cups all purpose flour
- 1 1/2 tsp salt
- 3 tbsp oil avocado, olive, vegetable
Filling
- 1 lb ground sausage, bacon, or ham
- 12 large eggs
- shredded cheese of choice approx 1-2 cups
- sauteed veggies of choice (onion, pepper, mushrooms, etc.) approx 1-2 cups
Instructions
- In a large bowl, or the bowl of your stand mixer, combine warm water, yeast and sugar. Allow to sit for about 5 minutes or until frothy.
- Next, add in your salt and olive oil. Begin adding in the flour, 1 cup at a time, stirring after each cup to incorporate and a shaggy dough begins to form. Put on the dough hook and allow to knead for 5-7 minutes until dough is pulling away from the sides and a ball is formed.Or, dump onto a well floured surface and knead by hand for about 10 minutes until a smooth dough ball forms.
- Place in a large greased bowl covered with a damp tea towel. Allow to rise for about an hour in a warm place (or until dough has doubled in size).
- Prepare your filling by cooking meat, eggs, and veggies with salt and pepper to taste. Set to the side.
- Once dough has doubled in size, preheat your oven to 450 degrees.Punch the dough down and divide into eight equal size pieces.
- Take one piece of dough, and using a rolling pin on a well floured surface, make a circle approximately 5-6 inches across.
- Place cooked filling and cheese on one side of circle and fold other half other. Pinch the edges together to seal the hot pocket. Cut 3 small slits in the top of each hot pocket.
- Place on a cookie sheet lined with parchment paper. Bake for 12-15 minutes, or until golden brown.
Notes
Store leftovers in airtight container in fridge for 5 days. Leftover filling can be storing the fridge for 5 days as well.
To freezer, allow baked hot pockets to cool completely. Wrap each pocket in plastic wrap and store in a freezer safe container for 3 months.
To reheat from frozen, remove from plastic wrap, cover with a paper towel, and microwave 1 1/2 - 2 minutes. You can also place in the air fryer to "crisp" the outside.