Breakfast Hot Pockets
These Breakfast Hot Pockets are flaky, cheesy, and packed with scrambled eggs, sausage, spinach, and melty cheese. Made with puff pastry and baked until golden brown, they’re the perfect grab-and-go breakfast for busy mornings!
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SERVINGS: 12
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
Enable step-by-step mode- 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!!