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Homemade Breakfast Hot Pockets with Sausage and Cheddar Recipe

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4.2 from 6 reviews

These Homemade Hot Pockets are a delicious and satisfying breakfast treat made with flaky puff pastry filled with a savory mixture of eggs, breakfast sausage, peppers, onions, and melted cheddar cheese. Perfectly golden and crisp on the outside, they’re a convenient and tasty option for family breakfasts or brunch.

Ingredients

Puff Pastry

  • 2 sheets puff pastry (thawed)
  • All-purpose flour (for dusting work surface)

Filling

  • 2 tablespoons butter
  • 4 breakfast chicken sausage links (chopped)
  • 1 red pepper (finely chopped)
  • 1/4 red onion (finely chopped)
  • 7 eggs (6 beaten for filling, 1 beaten for egg wash)
  • 1 cup grated cheddar cheese
  • 1 green onion (finely chopped)

Instructions

  1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 425°F (220°C) and grease a baking sheet or line it with parchment paper for easy cleanup.
  2. Sauté Vegetables and Sausage: In a large skillet over medium-high heat, melt the butter and add the chopped red pepper, red onion, and sausage links. Cook for about 5 minutes until the peppers are softened and the sausage is heated through.
  3. Scramble Eggs with Filling: Beat 6 eggs in a bowl and pour into the skillet with the sausage and vegetables. Scatter the grated cheddar cheese over the eggs and scramble the mixture, stirring gently until the eggs are cooked through, about 1-2 minutes. Remove from heat and transfer to a plate, then refrigerate to cool.
  4. Prepare Puff Pastry Base: Unfold one sheet of thawed puff pastry and cut it lengthwise into 3 even strips. Then cut across the center to create 6 equal rectangles. Place these rectangles on a parchment-lined baking sheet and refrigerate to keep firm.
  5. Roll and Cut Puff Pastry Tops: Lightly flour your countertop and unfold the second sheet of puff pastry. Roll it out to be about 4 inches wider and longer than its original size. Cut this large sheet similarly into 6 rectangles matching the base pieces.
  6. Brush Base with Egg Wash: Remove the baking sheet with puff pastry bases from the fridge. Beat the remaining egg and brush it lightly over each base rectangle to help seal the pockets.
  7. Add Filling: Evenly divide the cooled egg and sausage mixture over the base rectangles. Sprinkle the chopped green onion on top of the filling for added flavor.
  8. Seal Hot Pockets: Place one of the larger puff pastry rectangles over each filled base. Use the tines of a fork to crimp and seal the edges securely around each hot pocket.
  9. Prepare for Baking: Brush the tops of the sealed hot pockets with the remaining egg wash. Using a sharp knife, make 2 or 3 small slashes on top of each pocket to allow steam to escape during baking.
  10. Bake: Transfer the baking sheet to the oven and bake for 25-30 minutes, or until the puff pastry is golden brown and crispy.
  11. Cool and Serve: Remove the hot pockets from the oven and let them cool on the baking sheet for at least 10 minutes before serving to allow the filling to set and avoid burns.

Notes

  • Ensure puff pastry stays cold before baking to maintain its flaky texture.
  • You can substitute chicken sausage with other types of breakfast sausage or cooked bacon.
  • Feel free to add other vegetables or cheese types to customize the filling.
  • Make sure to vent the tops of the pastry to prevent sogginess inside.
  • These hot pockets can be refrigerated for up to 3 days and reheated in the oven for a crisp texture.

Find it online: https://bitezly.com/homemade-breakfast-hot-pockets-with-sausage-and-cheddar-recipe/