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Breakfast Hot Pockets

Breakfast hot pockets made with flaky crescent dough pockets stuffed with scrambled eggs, cooked sausage, and melted sharp cheddar. Sliced in half to show the sausage egg and cheese filling, baked until deeply golden and crisp.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Refrigerated crescent roll dough
  • 2 can (8 oz each) refrigerated crescent roll dough
Scrambled eggs
  • 6 large eggs scrambled
Breakfast sausage
  • 0.5 lb breakfast sausage cooked and crumbled
Sharp cheddar
  • 1.5 cup sharp cheddar shredded
Seasoning
  • salt and black pepper to taste
Egg wash
  • 1 large egg beaten with water
  • 1 tbsp water for egg wash

Equipment

  • 1 sheet pan

Method
 

Prep and assemble
  1. Preheat the oven to 375°F and line a sheet pan with parchment. This ensures the bottoms brown quickly as the pastries bake.
  2. Unroll each crescent dough sheet and press the perforations together to form two large rectangles per can. Work gently so the dough stays intact and ready to seal.
  3. Cut each rectangle in half so you have 8 squares total. Keep the squares even for consistent filling-to-dough ratios.
  4. Fill the center of 4 squares with scrambled eggs, sausage, and cheese, leaving a 1/2-inch border. Keep the border clear so the edges seal without leaks.
  5. Place the remaining dough squares on top and press edges firmly with a fork to seal. Crimping helps the pockets keep their shape during baking.
Bake
  1. Brush the tops with egg wash so the crust bakes to a glossy, golden finish. Use enough to coat without pooling.
  2. Bake for 15–18 minutes at 375°F until deeply golden. Let them cool briefly before slicing to show the sausage egg and cheese filling.

Notes

For cleaner slices and a more set filling, let the hot pockets stand 5 minutes after baking. Refrigerate leftovers in a sealed container for up to 3 days; reheat in a 350°F oven or toaster oven until warmed through. For meal prep, assemble fully (skip the egg wash until ready to bake), refrigerate up to 24 hours, then bake. For a lighter option, use reduced-fat cheddar.