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 hourshours30 minutesminutes
Cook Time 25 minutesminutes
Total Time 4 hourshours55 minutesminutes
Servings 6servings
Author Meghan Payne-Hensley
Ingredients
12Rhodes dinner rolls
5slicesthick-cut bacon
5largeeggs, divided
2Tablespoonsmilk
1/4teaspoonkosher salt
1/4teaspoonblack pepper
3/4cupshredded 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.