Description
Flaky, golden pastry stuffed with scrambled eggs, melted cheese, and your favorite breakfast meats or veggies. Perfect for make-ahead breakfasts.
Ingredients
Scale
- 2 sheets puff pastry, thawed
- 6 large eggs
- 1 cup shredded cheese (cheddar, mozzarella, Monterey Jack, or Gruyere)
- ½ cup cooked and crumbled bacon or sausage
- ½ cup diced veggies (bell peppers, spinach, mushrooms)
- 2 tablespoons milk
- Salt and pepper to taste
- 1 egg beaten with 1 tablespoon water (egg wash)
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Cook bacon or sausage in a skillet until crispy, then crumble into small pieces. Set aside.
- Whisk together eggs, milk, salt, and pepper in a bowl. Cook in a nonstick skillet over medium heat, stirring gently, until just set.
- Roll out the puff pastry sheets slightly, if needed, and cut each sheet into 4 equal squares.
- Spoon scrambled eggs onto each square, followed by cheese and chosen add-ins (bacon, veggies, etc.).
- Fold the pastry over the filling to create a triangle or rectangle. Press edges together with a fork to seal. Brush tops with egg wash.
- Place pockets on the prepared baking sheet and bake for 20-25 minutes, or until puffed and golden brown.
- Let them cool for 5 minutes before serving.
Notes
[‘Don’t skip the egg wash for a golden finish.’, ‘Keep puff pastry cold to prevent tearing.’, ‘Seal edges firmly with a fork to avoid filling spills.’, ‘Freeze for later and reheat straight from frozen at 375°F for about 15 minutes.’, ‘Experiment with different fillings like pizza or Southwest-style.’]
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 hot pocket
- Calories: 220
- Fat: 12
- Carbohydrates: 15
- Protein: 10
Keywords: breakfast, hot pockets, make-ahead, cheesy, puff pastry, meal prep