Breakfast Hot Pockets
Delightful and customizable breakfast pastries filled with your favorite breakfast ingredients, perfect for starting your day.
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.
Notes
These Breakfast Hot Pockets are best served warm right out of the oven. They can be enjoyed on their own or with a side of fresh fruit or a light salad. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.