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

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.
Course Breakfast
Cuisine American
Keyword breakfast hot pockets
Prep Time 4 hours 30 minutes
Cook Time 25 minutes
Total Time 4 hours 55 minutes
Servings 6 servings
Author Meghan Payne-Hensley


  • 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


  • 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.