Breakfast Hot Pockets

This recipe is very versatile, you can really fill the pockets with whatever you want, but I love the combination of eggs and Feta cheese. Yummy!  I make this dish when I want a quick meal.  All you have to do is scramble some eggs, shred some cheese and chop some ham, stuff them in a pocket and bake 10 minutes or so and they’re done.  It doesn’t get any easier.
  • 1 can crescent rolls
  • deli ham, chopped or whatever meat desired
  • 4 eggs, slightly beaten
  • salt and pepper
  • Cheddar cheese, shredded
  • Feta cheese
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Breakfast Hot Pockets

  1. Preheat oven to 375 degrees.  
  2. Scramble the eggs; season with salt and pepper.  
  3. Spray cookie sheet with cooking spray.  
  4. Lay out crescent rolls; combine two each to make a rectangle and press edges together to seal.  
  5. Layer each rectangle with scrambled eggs (one egg per pocket), chopped ham, Feta and Cheddar.  
  6. Don’t skimp on the fillings, the dough will stretch.  
  7. Roll up each pocket, tucking in sides as you go, pinch end and sides together to seal.  
  8. Place on cookie sheet and cut a few slits on the top of each, for ventilation.  
  9. Bake about 10-12 minutes or until nice and golden brown.

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