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.
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:
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.
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.
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.
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.
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.
More Recipes Using Rhodes Bread Dough
This post has been sponsored by Rhodes Bake-N-Serv. All thoughts and opinions are 100% my own.
Breakfast Hot Pockets
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.
