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If you’re looking for a unique breakfast idea that you can make ahead of time, then be sure to try these freezer-friendly homemade hot pockets!
{Psst! If you’re looking for other easy breakfast ideas, check out these quick and healthy Back to School Breakfast Recipes — perfect for busy weekday mornings! Also, if you love individual freezer meals, be sure to try these Easy Individual Mini Lasagnas and these Easy Individual Chicken Pot Pies!}
Recipe Post by my sister, Olivia
Convenience of Individual Freezer Meals
I’ve always enjoyed the challenge of coming up with freezer-friendly recipes that can be reheated in a snap! Although I love preparing a fresh meal, the convenience of being able to pull something from the freezer at a moment’s notice can be a lifesaver!
Growing up, I liked to spoil my brothers by filling the freezer with healthy snacks, breads, and personal-sized main dishes just for them. They loved being able to grab something before work, before school, or whenever hungry; and I loved the opportunity to come up with new recipes!
Now that I am married, I find individual freezer meals even more beneficial – especially for breakfast! It is so nice to be able to have a hearty breakfast on the table for my husband in less than five minutes.
Homemade Hot Pockets for Busy Mornings
I was super excited to recently come up with a new freezer-friendly breakfast recipe — these homemade hot pockets!
Breakfast pockets are the perfect solution for busy mornings, because they literally take just a few minutes to warm up in the microwave and can be eaten on the go.
Also, I love how versatile this recipe is. For instance, I often leave out the cheese (my husband is dairy-free), add extras to the filling (chopped spinach, sliced olives, green chiles, bacon, etc.), and use tortillas in place of the dough (like breakfast burritos). It can easily be adjusted to your liking!
These homemade hot pockets are best served with salsa or your favorite hot sauce. Scroll down to get the printable recipe!
Homemade Breakfast Hot Pockets
Dough Ingredients:
- 2 cups warm water
- 4 1/2 teaspoons dry yeast
- 1/4 cup sugar
- 1 1/2 teaspoons salt
- 1/4 cup vegetable oil
- 1 egg
- 6 cups flour
Filling Ingredients:
- 1 pound sausage
- 1/2 cup onion, chopped
- 1 large green pepper, chopped
- 1/2 teaspoon of each: salt, dried parsley, oregano, paprika
- 1/4 teaspoon of each: pepper, garlic powder
- Pinch of ground cayenne pepper, optional
- 1 dozen eggs
- 2+ cups cheddar cheese, shredded
In a large bowl, dissolve the yeast in warm water and sugar using a fork and then add remaining dough ingredients. Once everything is mixed together nicely, form mixture into a dough and knead on a flour-dusted countertop for 5-10 minutes. (You may need to add more flour if dough is sticky.) Place dough in a greased bowl, turning once to grease top. Then, cover and let rise in a warm place for 1 hour or until doubled in size.
While dough is rising, brown the sausage in a skillet over medium heat with chopped onions and peppers. Drain off fat, then stir in seasonings and eggs. Continue cooking until the eggs are set, stirring continuously to scramble eggs and prevent from burning. When the eggs are finished cooking, remove the skillet from the burner. Stir in the cheese and set it aside to cool.
Preheat oven to 350 degrees. While oven is preheating, punch down dough and divide into 2 equal parts. On a lightly-floured surface, roll each part into a large rectangle, then cut both larger rectangles into eight smaller 5×8 inch rectangles.
Place about 1/3–2/3 cup filling on half of each rectangle. (Note: Be sure to place filling along the long edge so that the final hot pocket will be the shape of a hot dog instead of a hamburger). If desired, sprinkle with more cheese. Fold rectangle over to enclose and pinch dough shut. Place rectangles on greased or foil-lined baking sheets. (I used a fork to further seal ends once they were on the pans.) Bake for 20-25 minutes or until lightly brown. Glaze tops with melted butter.
To freeze: Cool completely, then store in an airtight freezer bag for up to 2-3 months.
To reheat: When you’re ready to eat a homemade hot pocket, simply remove the desired number of pockets from the freezer and warm them individually in the microwave for about two minutes or until heated through. Alternatively, warm on a cookie sheet in a 350-degree oven for 20 minutes, or until heated through. (You may want to cover with foil to prevent over-browning).
Serve these homemade hot pockets with salsa or your favorite hot sauce!
Yields: 16 hot pockets
