Breakfast Hot Pockets are a delightful and satisfying way to start your day. They are warm, filled with your favorite breakfast ingredients, and easy to hold in your hand. Making them with freshly milled flour adds a new layer of flavor and nutrition. Plus, they are customizable, so you can fill them with whatever you love!
How to Make Breakfast Hot Pockets
Ingredients:
- 400 grams freshly milled flour*
- 1 Tbsp organic cane sugar
- 1 tsp salt
- 1/2 tsp baking powder
- 1/2 Tbsp dry active yeast
- 2/3 cup palm fruit shortening
- 1 cup warm water
- 6 eggs (scrambled with 3 Tbsp milk and pepper to taste)
- 8 Tbsp bacon bits (or 5 strips of cooked bacon, chopped)
- 12 slices American cheese
- 8 slices ham
- 1 beaten egg (for egg wash)
- 2 Tbsp sesame seeds (for garnish)
Directions:
- Preheat the oven to 400°F. Line two baking sheets with silicone mats and set them aside.
- In a mixing bowl, combine the freshly milled flour, organic cane sugar, salt, baking powder, and dry active yeast.
- Add the palm fruit shortening to the flour mixture and mix until it resembles coarse crumbs.
- Slowly add the warm water, mixing until a dough forms. Knead the dough for a few minutes until it feels smooth.
- Let the dough rest for about 30 minutes.
- Roll out the dough on a floured surface to about 1/4 inch thick. Cut the dough into squares (about 6×6 inches).
- Place scrambled eggs, bacon bits, ham, and a slice of cheese on one half of each square.
- Fold the other half of the dough over the filling and press the edges to seal.
- Brush the tops with the beaten egg and sprinkle with sesame seeds.
- Place the Hot Pockets on the prepared baking sheets and bake for 20-25 minutes or until golden brown.
How to Serve Breakfast Hot Pockets
These Breakfast Hot Pockets are best served warm right out of the oven. You can enjoy them on their own or with a side of fresh fruit or a light salad. They are perfect for breakfast, brunch, or even a quick snack!
How to Store Breakfast Hot Pockets
If you have leftovers, let the Hot Pockets cool completely before placing them in an airtight container. They can be stored in the refrigerator for up to 3 days. For longer storage, consider freezing them. To reheat, simply pop them in the oven or microwave until warm.
Tips to Make Breakfast Hot Pockets
- Make sure the water is warm but not hot; this will help activate the yeast without killing it.
- Feel free to customize the filling to your taste—try adding veggies, different cheeses, or other meats.
- Keep an eye on the baking time, as ovens may vary. Remove them once they are golden brown.
Variation
You can create a vegetarian version by omitting the bacon and ham and adding sautéed vegetables like spinach, bell peppers, or mushrooms.
FAQs
Can I use all-purpose flour instead of freshly milled flour?
Yes, you can use all-purpose flour, but the flavor and nutrition may differ.
How can I make these Hot Pockets ahead of time?
You can prepare the dough and filling ahead of time. Assemble the Hot Pockets and refrigerate them. Bake them when you are ready to eat.
Can I add salsa or hot sauce to the filling?
Absolutely! Adding some salsa or hot sauce can give your Hot Pockets an extra kick. Just be mindful not to add too much liquid to avoid sogginess.
Breakfast Hot Pockets
Ingredients
Dough Ingredients
- 400 grams freshly milled flour *freshly milled flour
- 1 Tbsp organic cane sugar
- 1 tsp salt
- 1/2 tsp baking powder
- 1/2 Tbsp dry active yeast
- 2/3 cup palm fruit shortening
- 1 cup warm water
Filling Ingredients
- 6 pieces eggs (scrambled with 3 Tbsp milk and pepper to taste)
- 8 Tbsp bacon bits (or 5 strips of cooked bacon, chopped)
- 12 slices American cheese
- 8 slices ham
- 1 beaten egg for egg wash
- 2 Tbsp sesame seeds for garnish
Instructions
Preparation
- Preheat the oven to 400°F. Line two baking sheets with silicone mats and set them aside.
- In a mixing bowl, combine the freshly milled flour, organic cane sugar, salt, baking powder, and dry active yeast.
- Add the palm fruit shortening to the flour mixture and mix until it resembles coarse crumbs.
- Slowly add the warm water, mixing until a dough forms. Knead the dough for a few minutes until it feels smooth.
- Let the dough rest for about 30 minutes.
Assembly and Baking
- Roll out the dough on a floured surface to about 1/4 inch thick. Cut the dough into squares (about 6×6 inches).
- Place scrambled eggs, bacon bits, ham, and a slice of cheese on one half of each square.
- Fold the other half of the dough over the filling and press the edges to seal.
- Brush the tops with the beaten egg and sprinkle with sesame seeds.
- Place the Hot Pockets on the prepared baking sheets and bake for 20-25 minutes or until golden brown.
