Breakfast Hot Pockets

Stack of homemade breakfast hot pockets on a late. One on top cut open to show filling.

Get ready for back to school with these deliciously simple Breakfast Hot Pockets. They feature Rhodes bread dough and all your favorite breakfast ingredients.

This post has been sponsored by Rhodes Bake-N-Serv. All thoughts and opinions are my own. For more information, please read my disclosure policy.

It’s almost time for the kids to go back to school and that means getting back into all the routines. Instead of snacking all day we need to start off with a warm and hearty breakfast.

And that’s where these Breakfast Hot Pockets come in. I’m using one of my favorite store-bought ingredients, Rhodes dinner rolls, to make these in a snap.

four breakfast hot pockets on a plate

Ingredients for Breakfast Hot Pockets

This recipe only requires a handful of simple ingredients, my favorite kind of recipe. Here’s what you are going to need:

  • Rhodes Bake-N-Serv dinner rolls: You’ll need 12 dinner rolls to make 6 of these breakfast hot pockets. This recipe is really simple to double or even triple if you are feeding a big crowd or want to stock your freezer.
  • Eggs: You’ll need five eggs for this recipe. Four will be scrambled and one will be used for an egg wash before baking the hot pockets.
  • Milk: Just a little to mix into the eggs before cooking.
  • Salt and pepper: To season the eggs.
  • Bacon: I prefer thick-cut bacon because it provides a meaty bite. If you choose to use regular cut bacon, cook an extra two slices.
  • Cheese: I like sharp cheddar in these pockets but feel free to use your favorite cheese. Pepper jack, colby and monterey jack would be great options too. Shred it yourself for the best melt.
Hand holding a breakfast hot pocket cut in half to show interior.

Prep the Dough

I love using Rhodes not only for its convenience but also because it tastes so delicious. Bake a loaf your family will be convinced you worked all day to make homemade bread.

Start by thawing 12 Rhodes dinner rolls. There are two options for thawing: an overnight option or a countertop option. Follow the directions on the package for whichever method you prefer.

Rhodes dinner rolls thawed on a baking sheet.

Prepare the Breakfast Filling

While the dough is thawing, prep filling for the hot pockets. Cook the bacon until crisp. I prefer to bake bacon because it’s way less messy and doesn’t require as much attention. Once crispy, drain and crumble once it’s cool enough to handle.

Whisk together the eggs, milk, salt and pepper. Scramble the eggs then set to the side to cool.

Shred your cheese of choice. Now that all the fillings are ready to go, it’s time to assemble.

Breakfast hot pocket cut in half, resting on a pile of more hot pockets.

Assemble and Bake the Breakfast Hot Pockets

Roll out each dinner roll into a very thin round. You’ll want them all around the same size.

Divide the scrambled eggs evenly in the center of six dough rounds. Top the eggs with the crumbled bacon and shredded cheese.

Rhodes dinner roll rolled out into a thin circle and topped with scrambled eggs, crumbled bacon and shredded cheddar cheese.

Take the remaining dough rounds and place them on top of the cheese. Roll and pinch the edges together to seal the pockets. Place on a baking sheet lined with parchment or coated in nonstick spray.

Whisk the remaining egg and brush over the hot pockets. This will help give the pockets a glossy, golden sheen.

Hot pocket sealed on parchment paper.

Frequently Asked Questions

Can I freeze these? Yes! Once baked, allow to fully cool. Wrap each individual breakfast hot pocket in foil then place in a freezer safe container. Freeze for up to two months. To thaw: remove from freezer the night before and allow to thaw in the fridge.

How do I reheat these? If you have an air fryer, this is my favorite way to reheat. Air fry at 350 for four to five minutes. You can also microwave them for about one minute.

Can I change the ingredients? If you want to make them vegetarian, leave out the bacon. If you want them a little heartier, add some cooked ground breakfast sausage or canadian bacon.

hot pocket cut in half, leaning on plate to show interior filling.

More Recipes Using Rhodes Bread Dough

This post has been sponsored by Rhodes Bake-N-Serv. All thoughts and opinions are 100% my own.

Stack of homemade breakfast hot pockets on a late. One on top cut open to show filling.
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5 from 2 votes

Breakfast Hot Pockets

Get ready for back to school with these deliciously simple Breakfast Hot Pockets. They feature Rhodes bread dough and all your favorite breakfast ingredients.
Prep Time4 hours 30 minutes
Active Time25 minutes
Total Time4 hours 55 minutes
Course: Breakfast
Cuisine: American
Keyword: breakfast hot pockets
Yield: 6 servings
Author: Meghan Payne-Hensley

Ingredients

  • 12 Rhodes dinner rolls
  • 5 slices thick-cut bacon
  • 5 large eggs, divided
  • 2 Tablespoons milk
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 3/4 cup shredded cheddar cheese

Instructions

  • Thaw rolls according to package directions. Meanwhile, prepare the filling.
  • Cook bacon until crisp. Drain on a paper towel lined plate then crumble. Set aside.
  • In a bowl, whisk together 4 eggs, milk, salt and pepper. Heat a skillet over medium heat and scramble the eggs. Set aside.
  • Once dough has thawed, preheat oven to 350 degrees F. On a floured surface, roll each dinner roll into a thin circle. Evenly divide the eggs among six of the rolled out rolls. Top the eggs with bacon and cheese. Take the remaining dough rounds and place on top of the filling. With your fingers, pinch together the edges to seal. You can also use a fork to seal the edges.
  • Grease a large baking sheet or line with parchment paper. Place the sealed hot pockets on the prepared baking sheet. In a small bowl, whisk up the remaining egg. Brush over the hot pockets. Bake for 20 to 24 minutes, until golden and cooked through.

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