Homemade Breakfast Hot Pockets

Ham, egg and cheese melts, breakfast sandwiches or homemade breakfast hot pockets, whatever you want to call them, they are delicious and nutritious.    It’s really just a classic breakfast biscuit but enclosed so that these homemade breakfast hot pockets are easier to tote and eat on the go.  No melted cheese dripping from your hands or shirt.

Start by making the eggs.  Grease a cookie tray with oil or butter.  Whip 11 eggs with ¼ cup water and season with salt and pepper.  Pour into the baking sheet and cook at 350 degrees for about 15 minutes or until the eggs are set.  The eggs will cook more once you put them in the breakfast hot pockets so lean more on the under-cooked than overcooked side.  Let cool a bit and then cut with a knife into 4” squares or use a like you see in the picture below from the Baked Tomato and Cheese Frittata recipe. You can keep the eggs as simple as you like or add some sauteed vegetables like spinach or red pepper.

This frittata was cooked in a baking sheet in the oven and then cut out with a 4″ round cookie cutter. You can also use a knife and cut into squares.

Lay out the room temperature cheese and ham next to your baking sheet or stone.

Next comes the refrigerated biscuits, I use Pillsbury Grands for this recipe, but any flavor variety or brand will do.  Lay out some parchment paper on your counter and sprinkle with a little flour.  Pour a small heap in the corner of the parchment paper so that you have extra flour ready when you need it.  Use as little flour as possible.  Roll 8 of the biscuits into a 5” circle.  Remember that ruler I always say you should have in your “everything” drawer in the kitchen.  You will want to have all of the fillings ready because the rolled out biscuits tend to retreat and get smaller if you let them sit for too long.

Place the ham, cheese and cooked egg in the center of the rolled out biscuit circles.

Roll out the other 8 biscuits into 6” circles.  You want that extra inch because the top biscuit will drape over the breakfast hot pockets fillings.  Make sure to wipe any flour away from the edges of the circle or the two biscuits won’t close properly when cooking.  Press down gently to remove any air bubbles and pinch to seal.  You may want to use the tines of a fork on the ham, egg and cheese breakfast hot pockets to ensure the seal.

Mix the extra egg and a teaspoon of water, brush the egg wash over the breakfast hot pockets and cook for about 15 minutes in a 375 degree oven.

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Homemade Breakfast Hot Pockets

Easy breakfast hot pockets are enclosed so they make a great grab and go breakfast and keep melting cheese off your hands and clothes.  Easy to freeze too.

Course Breakfast

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 8 Sandwiches

Author On The Go Bites

Ingredients

• 2 Cans Refrigerated biscuits we used Pillsbury Grands
• 8 Ounces Ham either deli or diced ham steak
• 8 Ounces Cheddar cheese or cheese of your choice
• 12 Large Eggs divided
• 1/4 Cup water plus a teaspoon for egg wash

Instructions

1. Preheat oven to 350 degrees
   

2. Crack 11 eggs and whip with 1/4 cup water and salt and pepper to taste.  Grease baking sheet with oil or butter.  Pour egg mixture into baking sheet and cook eggs in the oven for 15 minutes or until the eggs are set.
   

3. Let eggs cool a bit while you roll the biscuits, this will make the eggs hold together better when you cut them
   

4. Increase oven to 375 degrees.
   

5. Lay the cheese and ham out so that they come to room temperature
   

6. For easy clean up, lay a piece of parchment paper on the kitchen counter and put a small pile of flour in the corner, this way you have flour ready if and when the biscuits get too sticky.
   

7. Lightly sprinkle the flour on the parchment paper, lay out one biscuit at a time and roll into 5" circles.  A ruler is handy here.  Keep sprinkling flour to keep the rolling pin from sticking to the biscuits.  But be careful, you don't want any flour at the edges of the circle or the hot pocket will not seal properly.
   

8. Cut the eggs into 4 inch circles with a cookie cutter or 4 inch squares with a knife.
   

9. Place ham, cheese and eggs onto the 5" biscuits.
   

10. Roll the remaining 8 biscuits into 6" circles and place on top of the fillings.  Press gently to remove air pockets and press edges of biscuits together.  Use the tines of a fork all around the perimeter of the biscuits to ensure a nice seal.
    

11. Mix remaining egg and teaspoon of water.  Brush egg wash over the tops of the biscuits.  Bake in 375 degree oven for about 15 minutes or until the hot pockets have a nice golden color.
    

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