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Breakfast Hot Pockets

I made apple turnovers over the Christmas holiday and used only one sheet of a box of puff pastry. I wanted to do something fun with the other one so I did a quick search and found this recipe for breakfast hot pockets.

The original recipe calls for sausage links, but I didn’t have any on hand so I used cooked ham. I don’t think I’d ever use links because we really liked these with small pieces of meat. I’d recommend crumbled bacon, sausage or cooked ham. I’m sure it would also be great with veggies. They’re infinitely customizable. Just be careful not to overfill them.

Breakfast Hot Pockets
Slightly modified from Foodie with Family

7 eggs
1/4 cup milk
1/2 teaspoon kosher salt
3 tablespoons butter
1 1/2 cups shredded cheddar cheese
4 scallions, trimmed and thinly sliced
2 sheets puff pastry dough thawed according to package instructions
8oz cooked and crumbled breakfast sausage, bacon, or ham

Preheat the oven to 400.

Crack the eggs into a large liquid measuring cup and whisk with the milk and salt. Ladle out about 1/3 cup of the eggs into a small bowl to brush on the pastries.

Melt the butter in a non-stick pan over low to medium low heat, and pour in the eggs. Use a silicone spatula to move the eggs gently toward the center of the pan until they’re soft and set. Sprinkle the cheese over the top and stir until the cheese is melted and no liquid egg remains. Stir in the thinly sliced scallions. Remove the pan from the heat, spread the eggs on a large plate and transfer to the refrigerator to cool.

Unfold 1 sheet of puff pastry and cut straight down along the fold lines (lengthwise) to create 3 long rectangles. Then cut across them in the center to create 6 evenly sized rectangles.

Separate the rectangles and place them on a baking sheet lined with parchment paper, leaving at least 2 inches between each rectangle. Put he baking pan in the refrigerator.

Unfold the second sheet of puff pastry onto a lightly floured cutting board. Roll it gently with a rolling pin until it is about 4 inches wider and 4 inches longer than it was, or 14″ by 19″. Cut this sheet along the fold lines (they should still be barely visible) lengthwise into 3 long rectangles, then crosswise once down the center so you have 6 slightly larger rectangles.

Remove the baking sheet from the refrigerator and brush the perimeter of the smaller rectangles with the reserved egg wash. You do not need to brush the whole pastry base. Divide the cheesy scrambled eggs evenly between the bases, leaving a 1-inch perimeter, using your hands to mound the eggs slightly. Nestle some of the cooked meat in the center of the eggs. Top with one of the larger pastry rectangle, being sure to tuck any filling back under the pastry.

Use a fork to crimp the edges together, then brush the remaining egg wash on top of the pastries. Use a sharp knife to cut to small vent slashes in the top of each pastry.

Bake for 25 to 30 minutes, or until the pastry is puffed and set and is a deep golden brown. Remove the pan from the oven and let the pastries rest on the pan for 5 minutes before serving.

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