Description
These customizable American-inspired hot pockets combine flaky puff pastry with a savory egg, plant-based bacon, and sharp cheddar filling. A perfect balance of convenience and homemade flair for weeknight meals or weekend gatherings.
Ingredients
Unsalted butter 1 tbsp
Large eggs 5 (4 for filling, 1 for wash)
Milk 3 tbsp
Salt to taste
Black pepper to taste
Puff pastry sheets 2 (17.3 oz box)
Plant-based bacon 5 strips, chopped
Sharp cheddar ¾ cup, shredded
Water 1 tbsp
Garlic powder to taste (optional)
Instructions
Line two baking pans with parchment paper. Set aside.
Melt butter in a skillet. Whisk 4 eggs, milk, salt, and pepper. Cook until scrambled. Set aside.
Unroll thawed puff pastry on a floured surface. Cut each sheet into 4 squares (8 total).
Spread 1/8th of the scrambled eggs on the bottom half of each square.
Distribute plant-based bacon and cheese evenly over the eggs. Fold squares in half. Crimp edges with a fork.
Whisk remaining egg with water. Brush tops and sprinkle garlic powder if using.
Bake at 400°F (200°C) for 15-18 minutes, until golden and crunchy.
Notes
Substitute cheddar with mozzarella for a milder flavor.
Freeze unbaked pockets in a single layer, then reheat at 400°F for 5-7 minutes.
For extra flavor, mix herbs into the egg filling.
- Prep Time: 20
- Cook Time: 18
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pocket
- Calories: 400
- Sugar: 1g
- Sodium: 350mg
- Fat: 24g
- Saturated Fat: 14g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 150mg