Go Back

Breakfast Hot Pockets

Breakfast hot pockets made with flaky crescent dough rectangles stuffed with scrambled eggs, crumbled sausage, and melted cheddar, then baked until deeply golden. Slice the hot pockets in half to reveal the sausage, egg, and cheese filling.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Crescent dough
  • 2 can (8 oz) refrigerated crescent roll dough
Egg filling
  • 6 large eggs scrambled
Sausage
  • 0.5 lb breakfast sausage cooked and crumbled
Cheese
  • 1.5 cup sharp cheddar shredded
Seasoning
  • 0.25 salt to taste
  • 0.25 black pepper to taste
Egg wash
  • 1 egg beaten
  • 1 tbsp water mixed with the beaten egg

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 375°F and line a sheet pan with parchment for easy release and browning.
Make dough squares
  1. Unroll each crescent roll dough sheet and press the perforations together to form two large rectangles per can.
  2. Cut each rectangle in half so you have 8 squares total.
Assemble hot pockets
  1. Fill the center of 4 squares with scrambled eggs, cooked sausage, and shredded cheddar, leaving a 1/2-inch border.
  2. Place the remaining dough squares on top and press edges firmly with a fork to seal.
  3. Brush the tops with egg wash made from the beaten egg and water.
Bake
  1. Bake at 375°F for 15–18 minutes until deeply golden, then let them cool slightly before slicing.

Notes

For clean, even edges, seal the crimped fork marks right along the full perimeter so the cheese doesn’t leak. Store baked hot pockets in the refrigerator up to 3 days and reheat in a 350°F oven until warmed through. Freezing is yes: freeze cooled hot pockets for up to 2 months and reheat from frozen; for a lighter option, use turkey breakfast sausage and reduced-fat cheddar.