The perfect grab and go breakfast
This Breakfast Hot Pocket recipe makes the perfect grab and go breakfast. Eggs, bacon, and cheese packed in a crispy wrapper are all you can ask for in a breakfast. With the addition of extra egg whites and a Greek yogurt based dough, this breakfast is also packed with protein. If you meal prep, these are an excellent option. Making 8 at a time, you’ll have more than enough to get through the work week, with enough leftover to get you into the next week. These also freeze well, so you could make a double, or even triple batch and be set for weeks. All in all, this Breakfast Hot Pockets recipe offers a delicious, healthy breakfast option when you need to be able to grab and go in the morning.
Low and slow: Not just for the crock pot
In just about every recipe I write, I call for cooking on high or medium-high heat. This recipe, however, is different. Both the eggs and the hot pockets themselves require careful cooking.
The eggs are the most finicky about cooking temperature. You might ask, but aren’t these just scrambled eggs? Well, yes, but this recipe adds a significant amount of egg whites to the regular eggs. Because egg whites don’t have as much fat in them as the yolk, they cook much faster. So if you cook this egg mixture on high heat, you’ll end up with hard whites, which won’t make for a good texture. The best way to cook the eggs is slowly, on a low heat. Let a cooked layer form on the bottom for a minute, then stir slowly and continue until the eggs are just cooked through. They will still look a little wet on the outside – that’s what you want.
When you get to the hot pockets, keep in mind that while you’re not cooking the filling, you are cooking the dough. Keeping the temperature low allows you to cook the dough for longer without burning it, which is how you can develop a nice browned crust on it. The hot pockets will take at least 10 minutes to cook, and up to 15.
A million possible combinations
The best part about this Breakfast Hot Pocket recipe is that the filling options are endless. I’ve chosen a breakfast theme for this recipe, and there are plenty of different breakfast filling combinations. But you could just as easily make any number of lunch versions.
For breakfast versions, I would suggest keeping the egg mixture the same and just adding different fillings. Kale fried in a skillet with some salt, olive oil, and mushrooms would go nicely with the eggs. Another option would be steamed spinach with feta. If you’re looking for even more protein in your breakfast, you could also try a filling of sliced, grilled steak and provolone cheese in addition to the eggs.
In terms of making this Breakfast Hot Pocket Recipe for lunch, I first have to suggest my favorite store bought hot pocket variety: ham and cheese. I suggest chopping a few slices of ham and a couple slices of cheddar cheese and using that to fill the Breakfast Hot Pocket. Another fun option would be sliced, grilled steak, grilled onions, and provolone cheese for a cheesesteak filling. One last combination I’d suggest would be thin sliced chicken breast sauteed with fajita seasoning and bell peppers. Paired with any shredded cheese of your choice, this would be a delicious hot pocket.
How to serve Breakfast Hot Pockets
These Breakfast Hot Pockets are very easy to serve and enjoy. If stored in the refrigerator, they will reheat in the microwave in 1.5 to 2 minutes. If storing in the freezer, I recommend wrapping in a damp paper towel and microwaving for 2-4 minutes. When microwaving (regardless of where you store them), I recommend placing the folded side down. This helps to trap the steam inside, and the hot pockets will puff up when they fill with steam. This is a good indicator that the hot pockets are ready to eat. Enjoy as is or with your favorite hot sauce!
Looking for other high protein breakfast ideas?
How to make the Breakfast Hot Pocket Recipe
Breakfast Hot Pocket Recipe
- 4 oz Bacon
- 6 Eggs
- 5 oz Egg whites
- 1/2 cup Shredded cheese
- 2 tbsp Milk Optional
- Sliced green onions Optional
- 3 cups All purpose flour
- 2 tsp Baking powder
- 1.5 cups Greek yogurt plus 2 tbsp if needed
- 1 tsp Garlic powder
- Sprinkle of salt
For the Dough
- Combine all of the dough ingredients in the bowl of a stand mixer and mix using the dough hook attachment. Scrape the sides occasionally to make sure everything gets mixed in.
- If the dough is still rough after all the ingredients are incorporated, add 1-2 tablespoons more yogurt and mix until smooth and slightly sticky.
For the Filling
- Cook bacon until crispy and crumble into large pieces.
- In a mixing bowl, combine the eggs, egg whites, and 2 tbsp of milk if using. Whisk (or use a fork) to combine these until smooth.
- Heat a clean, non-stick skillet to medium-low heat. Add the egg mixture and let it cook for about a minute. Press the edge of a spatula against the bottom of the skillet and stir just enough to unstick the eggs from the bottom of the pan. Continue until cooked through, but still fluffy. The egg should be just cooked through. Remove to a plate or bowl.
To make the Breakfast Hot Pockets
- Divide the dough into 8 equal balls.
- Lightly flour a work surface, and use a rolling pin to roll each ball into a circle, approximately 7 inches in diameter.
- Onto each circle of dough, sprinkle an equal amount of shredded cheese. You may choose to add more than a half cup to get full coverage.
- Onto the cheese, divide the eggs evenly onto each dough circle. Next layer on bacon and optional sliced green onions.
- Once all fillings are on the dough circles, close the dough by bringing the edges together in the middle, folding and pressing together to form a seal. If the edges are not sticking together well, brush the edges liberally with water and press together to help seal.
- Heat a clean skillet over medium-low heat. Add about ½ tbsp canola oil to the skillet.
- Place the folded side of the hot pocket into the skillet. Add about 1 tbsp of water to the skillet and cover with a lid. Cook for 5 minutes, checking every 2 minutes to make sure the bottom is browning but not burning. If the bottom is getting too dark before 5 minutes, flip it and continue to the next step.
- Flip the top of the hot pocket to the bottom of the skillet and add another tablespoon of water. Cover quickly with the lid and cook for 4 minutes, checking every minute until nicely browned.
- Optional: Once the top and bottom of the hot pocket are browned, you can choose to brown the sides. Turn the skillet up to medium or medium-high heat and use a pair of tongs to hold the hot pocket vertically into the oil. Hold for 30 seconds to a minute per side until lightly browned.
- To reheat from refrigerated: Microwave with the folded side down for 1-2 minutes, or until the top puffs up.
- To reheat from frozen: Wrap the hot pocket in a damp paper towel and microwave for 2-4 minutes. Look for it to puff up, but check the temperature with a thermometer if it has not puffed up after 4 minutes. Since all of the ingredients are fully cooked, the temperature just needs to be above 100F for ideal eating.