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Breakfast Hot Pockets

Breakfast hot pockets made with golden, flaky crescent dough pockets filled with scrambled eggs, crumbled sausage, and melted sharp cheddar. Slice one open for the sausage egg cheese filling, ready for grab and go breakfast.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Crescent dough
  • 2 can (8 oz each) refrigerated crescent roll dough
Egg filling
  • 6 large eggs Scrambled before assembling.
  • 0.5 lb breakfast sausage, cooked and crumbled
  • 1.5 cup sharp cheddar, shredded
  • 0.25 salt To taste.
  • 0.25 black pepper To taste.
  • 1 egg egg beaten For egg wash.
  • 1 tbsp water Mix with the beaten egg for egg wash.

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 375°F and line a sheet pan with parchment for easy release and browning.
Shape the dough
  1. Unroll each crescent roll dough sheet and press the perforations together to form two large rectangles per can.
  2. Cut each rectangle in half so you have 8 squares total for the pocket bases and lids.
Assemble the hot pockets
  1. Fill the center of 4 squares with scrambled eggs, breakfast sausage, and shredded sharp cheddar, leaving a 1/2-inch border.
  2. Place the remaining dough squares on top and press the edges firmly with a fork to seal so the filling stays inside.
  3. Brush the sealed pockets with egg wash for a glossy, crisp top crust.
Bake
  1. Bake for 15–18 minutes at 375°F until deeply golden and flaky, then let cool briefly before slicing if desired.

Notes

For the cleanest slice (showing sausage egg and cheese), let the hot pockets rest 5 minutes after baking so the melted cheddar sets slightly. Refrigerate in an airtight container up to 3 days; reheat at 350°F for 8–12 minutes. Freeze baked hot pockets up to 2 months, then reheat from frozen at 350°F for 15–20 minutes. For a lighter option, swap half the cheese for shredded part-skim mozzarella while keeping the sausage and eggs the same.