Homemade Breakfast Hot Pockets
Description
These hot pockets are filled with scrambled eggs, crispy bacon, and cheese, all wrapped up in flaky puff pastries. They make a delicious breakfast at home or as a grab and go.
Ingredients
1 T. unsalted butter
5 eggs, divided
3 T. milk
salt and pepper, to taste
17.3 oz. box frozen puff pastry, thawed
5 strips cooked bacon, chopped
3/4 c. shredded sharp Cheddar cheese
1 T. water
garlic powder, optional
Directions
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Preheat the oven to 400 degrees F. Line 2 large baking pans with parchment paper or lightly grease them with cooking spray; set aside.
Melt butter in a large skillet over medium heat.
In a medium bowl, whisk together 4 eggs, milk, salt and pepper; pour into the hot, buttered skillet; cook until scrambled; set aside.
Line the kitchen counter with parchment paper, or lightly flour the clean counter or other flat surface so that the puff pastry doesn't stick.
Gently unroll both sheets of puff pastry; cut both sheets into 4 squares, ending up with 8 squares in total.
Evenly distribute scrambled eggs onto the bottom half of each square, chopped bacon, and shredded cheese.
Fold the top part of each square over the filling; press down with a fork to crimp the edges shut. Lightly pierce the top of each pocket with a fork for steam to escape. Set aside.
In a small bowl, add the remaining egg and water; gently whisk to combine. Brush the tops of the pockets with the egg wash. Sprinkle garlic powder on the tops for extra flavor, if desired.
Bake 15-18 minutes, or until pockets are golden brown.
4 servings.
* To freeze, let them cool to room temperature and then store in a freezer-safe container or ziploc bag for up to 3 months. When ready to eat, let thaw in the refrigerator and then reheat in the microwave.