Make a healthier version of a Breakfast Hot Pocket at home with this easy recipe that uses the bread machine and a few simple ingredients.Jump to Recipe
Back in my college days, I would grab some hot pockets for a quick meal. There were so many different flavors, and they were easy. But, I also know they weren’t very healthy. Though I did enjoy a Breakfast Hot Pocket in the mornings on the way to class or work.
Since we have started eating healthy, I’ve paid a lot more attention to nutrition labels. The ingredients list was shocking when I went to pick up a few hot pockets at the store. The list is very long, and I don’t know what some of them even are.
So, we decided to try making our own. I got a bread machine years ago as a wedding gift and used it for the dough. I like to use it for pizza dough, so why not hot pockets?
Most breakfast hot pockets are made with either bacon or sausage. We had leftover sausage from making homemade marinara sauce, so I used that instead of bacon. Of course, if Ryan had his way, we would have made all kinds of bacon.
Step by Step
Add all of the ingredients for the dough into the bread machine. Set it to the dough setting and let it run. My machine takes 90 minutes to make a dough, but that can vary by machine. Make sure to look at the manual for yours so you know how to use it.
When the dough is almost done cooking, prepare your ingredients. For a breakfast hot pocket, this includes cooking the sausage and eggs.
Once the dough is finished cooking, roll the dough out on a floured surface. Cut the dough into quarters. Preheat the oven to 350F.
For each hot pocket, place about 1/4 of the sausage and eggs down the center of the dough. Top it with shredded cheddar cheese.
Use a pizza cutter to slice diagonal cuts into the dough at regular intervals. I find about 1/2″ works best.
Cut the top and bottom off. Fold those over, then make the braid. Start by grabbing the end of the top piece and folding it over until it meets with the second on the other side. Repeat with the top piece on the opposite side.
Continue this pattern until you reach the bottom. Tuck the bottom two pieces around the bottom.
Carefully move the hot pockets to a baking sheet. In a small bowl, combine the egg and water. Use a pastry brush to coat the dough. Bake for about 20-25 minutes until the dough is golden brown.
Originally Published On: July 18, 2019
Breakfast Hot Pocket
- 4 cups all-purpose flour
- 3/4 tsp salt
- 2 tsp active dry yeast
- 1 3/8 cup water
- 3 tbsp oil
- 2 breakfast sausage links
- 3 eggs (divided)
- 1/2 cup cheddar cheese (shredded)
- 1/4 cup water
- all-purpose flour (for dusting work surface)
- Add all dough ingredients to bread machine and set to dough
- Cook the breakfast sausage and chop it into small chunks
- Scramble 2 of the eggs
- Preheat oven to 350F
- Roll dough out on floured work surface to about 1/8-1/4 inch thickness
- Use a pizza cutter to cut the dough into quarters
- Add the fillings to the center of the dough
- Cut the dough in diagonals on either side and fold over until the entire hot pocket is braided
- Whisk the egg and water together to form an egg wash and brush the dough
- Bake for about 20-25 minutes until the dough is golden brown