Breakfast doesn’t have to be complicated. These bacon, egg and cheese breakfast pockets are the perfect freezer friendly recipe! Why buy from the grocery store when you can make these Copycat Hot Pockets are delicious and easy?
Is there anything better than bacon, egg and cheese in the mornings? If you’re me, there’s nothing better.
Okay, there’s nothing better unless it’s a bacon, egg and cheese breakfast pocket that can be eaten on the go!
Copycat Bacon, Egg and Cheese Breakfast Hot Pockets
If you’re looking for a quick and easy breakfast idea, these bacon egg and cheese breakfast pockets don’t get any easier. Since they’re a freezer friendly recipe, you can easily make them ahead of time, pop in the freezer and zap for a few minutes in the microwave when you’re ready to eat them.
Okay, let’s be real; chances are your kids will do the zapping, but hey, whatever works.
These bacon, egg and cheese breakfast sandwich pockets are perfect for those busy mornings when you don’t have time – or are still in Mombie mode – but need to feed your kids.
They’re filled with yummy bacon, scrambled eggs and of course, plenty of ooey gooey cheese!
My Other Favorite Bacon Recipe
If you’re in the mood for a great bacon breakfast recipe, but want something a bit more substantial than these, give THIS bacon, egg and cheese casserole (Six Dollar Family) recipe a try.
It’s breakfast perfection in a casserole dish; with hasbrowns.
Seriously. PERFECT.
What Are Some Other Ingredients for Homemade Hot Pockets?
If bacon isn’t your thing, you can still use this recipe to make homemade hot pockets of any flavor.
A few other great combos are:
- Sausage, egg and cheese
- Broccoli and Cheese
- Chicken, Broccoli and Cheese
- Pizza Flavored
- Chicken Pot Pie – Make as directed in this post and use THIS chicken pot pie filling recipe HERE (Hungry Enough to Eat Six) to fill them.
- BBQ Chicken or Pulled Pork HERE (Six Dollar Family)
A Quick Note About These Breakfast Pockets
The recipe below does call for canned crescent rools. I did this so you can make them incredibly quickly if you would like.
Alternatively, you can make them with homemade biscuit dough (A Mind Full Mom) or for a more authentic Hot Pocket taste, with homemade pizza dough (Once Upon A Chef)
How to Freeze Homemade Hot Pockets
These homemade bacon egg and cheese breakfast pockerts are super simple to freeze for later.
To do so, follow the recipe exactly. Once they’re baked, allow them to cool fully on a wire cooling rack like THIS one (Amazon.)
One they’re cooled, wrap each one once with parchment paper and twice with plastic wrap. Store in a gallon sized freezer bag in the freezer until you’re ready to eat them.
How to Reheat Frozen Homemade Hot Pockets
To reheat your bacon egg and cheese breakfast pockets, simply remove from the freezer and unwrap. Microwave for 2-3 minutes or until hot.
Be mindful of your sandwich while it is in the microwave. If you overheat them, the crust can become hard.
Bacon, Egg and Cheese Breakfast Pockets {Copycat Breakfast Hot Pockets}
Equipment
- Skillet
Ingredients
- ⅓ c. Milk any fat percentage is fine
- 8 large eggs
- 2 cans crescent rolls separated and unrolled
- 2 c. colby-jack cheese shredded
- 12 slices bacon cooked and chopped
- 2 Tbsp butter melted
- salt and pepper to taste
Get Recipe IngredientsGet Recipe IngredientsInstructions
- Preheat oven to 400° F. Chop and precook bacon. Remove bacon and set on a paper towel to drain. Reserve 1 tbsp bacon grease. Combine milk and eggs with a wire whisk until eggs are beaten.
- Scramble eggs until they are firm and fully cooked.
- Open crescent rolls and unroll dough. Pinch middle seams together to create a rectangle and to seal the seam.
- Top the bottom half of the crescent roll rectangles with a portion of scrambled eggs. Repeat with bacon pieces and shredded cheese.
- Fold the top half of each crescent roll over the bacon, eggs and cheese. Pinch the seams in place to create a seal.
- Bake at 400° F for 12 minutes. Remove from oven, brush tops with melted butter and return to the oven. Bake an addition 10-12 minutes or until dough is done and tops are golden brown. Let rest for 5 minutes if serving immediately.
