Breakfast Hot Pockets
Mornings can be hectic, but these Breakfast Hot Pockets make it easy to enjoy a hearty, protein-packed breakfast on the go! They’re filled with fluffy scrambled eggs, savory sausage, spinach, and melty cheese, all wrapped in golden, flaky puff pastry.
These homemade hot pockets taste better than store-bought, and they’re perfect for meal prep—just bake a batch, freeze the extras, and reheat whenever you need a quick, satisfying breakfast!
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Recipe Tips
Use Cottage Cheese for Extra Creaminess & Protein: Mixing cottage cheese into the scrambled eggs makes them extra creamy and fluffy while adding a protein boost.
Don’t Overfill the Pockets: Adding too much filling can make it difficult to seal the pastry properly. Stick to a small portion of eggs, sausage, spinach, and cheese in each square.
Seal the Edges Well: Use a fork to press down the edges of the pastry, creating a tight seal so the filling doesn’t leak while baking.
Brush with Egg Wash for a Golden Crust: Brushing the tops with beaten egg before baking gives them a beautiful, golden brown finish.
Ingredient Swaps: Sausage ? Use turkey sausage, bacon, or a plant-based sausage alternative. Puff Pastry ? Try crescent roll dough or biscuit dough for a different texture. Spinach ? Swap for kale, bell peppers, or mushrooms. Cheese ? Use sharp cheddar, Swiss, feta, or Monterey Jack for a flavor twist.
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Freeze in a single layer, then transfer to a freezer-safe bag for up to 2 months.
Reheating: Warm in the oven at 350°F for 8-10 minutes, or air fry at 375°F for 5 minutes for a crispy crust.
More High Protein Breakfast Recipes:
Breakfast Hot Pockets
Ingredients
- 2 package gluten-free puff pastry
- 4 large eggs scrambled
- 1/2 cup cottage cheese
- 1 cup breakfast sausage crumbled and cooked
- 1 cup spinach sautéed
- ½ cup shredded cheese cheddar or mozzarella
- 1 egg whisked for egg wash
Instructions
- Preheat your oven to 375°F
- In a small pan, add your 4 eggs and cottage cheese and scramble
- In a separate pan, cook your breakfast sausage and drain excess fat
- Set your sausage and eggs aside
- Roll out puff pastry and cut into 6 equal squares
- Place a portion of scrambled eggs, sausage, spinach, and shredded cheese in the center of each square
- Fold the dough diagonally to form a triangle, sealing the edges with a fork
- Brush the tops with egg wash and place on a parchment-lined baking sheet
- Bake for 18-20 minutes until golden brown
- Let cool slightly before serving
- Enjoy!!
