Ham Egg and Cheese Pockets
- Ham Egg and Cheese Pockets
- Recipe
- Ingredients
- Instructions
Homemade copycat hot pockets are so easy to make! You can freeze and reheat as needed – for breakfast or late-night cravings!
I have to admit. I lived off of Hot Pockets as a child.
And for someone who ate American food a few times a week, I remember thinking that this is as good as it gets. A frozen pocket that goes into the microwave to magically turn into a flaky pastry with oozing cheese, scrambled eggs and ham in less than a few minutes.
Genius. Pure genius. Except now, well now, you can make your own version with extra cheese and extra ham. And then microwave these bad boys for your 2:31AM cravings.
Now this is as good as it gets, right?
Recipe
Yield: 4 servings
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Ingredients
Instructions
1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
2. Heat olive oil in large skillet over medium high heat. Add eggs whisking, until they just begin to set; season with salt and pepper, to taste. Continue cooking until thickened and no visible liquid egg remains, about 3-5 minutes; set aside.
3. Remove rolls from the can, separating them into 4 rectangles, 2 triangles each. Press each rectangle to form a 6×4-inch rectangle, firmly pressing perforations to seal.
4. Top half of each rectangle with eggs, ham and cheese. Fold dough from the top over the filling, pressing the edges to seal.
5. Place onto the prepared baking sheet and bake until golden brown, about 12-13 minutes.*
6. Serve immediately.
