Homemade Breakfast Pockets

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by on July 22, 2013

Breakfast Pockets

Back to School With Homemade Breakfast Pockets

If you are looking for some new and fun ways to get your kids ready for school with a healthy breakfast, you’ll want to check out these Homemade Breakfast Pockets. Not only are they healthier since you control the ingredients, but you are also keeping preservatives, sodium, and cost at a minimum. Use what you have on hand, add in some veggies, or invent a unique creation! These are easy to be pre-pared and frozen for those busy mornings.

So instead of reaching for a box of Hot Pockets, why not make your own? This hearty breakfast choice is made with homemade dough and can be made custom for each of your family members.

Homemade Breakfast Pockets

preparing breakfast pockets

Once you make your dough (recipe and steps outlined below), you can start filling with all your favorite fixings!  Just spoon the fillings of your choice- scrambled eggs, cheese, bacon, or sausage.  I always make some of these as well for my husband to grab before work, for him I add onions and peppers.

Working in an assembly line fashion will help you fill your pockets quickly; cut out, fill, fold, pinch, and bake.

freezing breakfast pockets

Then, just allow your pockets to cool, separate them by type of filling and seal in a Ziploc freezer bag. Don’t forget to label the bag with the date and name of the dish.  Then, for a quick  breakfast, place the frozen pocket in the refrigerator the to thaw the night before, then you just place it in microwave for about  a minute and a half in 20 second increments. (If you forget to thaw the night before, you could put the pocket on defrost first, then heat it up).

And here’s another tip – these make great Lunch Pockets, too! Just make a double batch of dough and fill those with lunchtime favorites like; ham and cheese, turkey and swiss,  pizza, sauce, and pepperoni. You now have a freezer stocked with a variety of delicious breakfasts and lunches that you can just grab n’ go with.

Homemade Breakfast Pockets
Prep time
Cook time
Total time
Serves: 10
  • 2 /12 cups white all-purpose flour
  • 2 pkg. or 4 ½ tsps. dry active yeast
  • 2 cups very warm water
  • 4 Tbsp. Olive Oil
  • 2 tsp. sugar
  • 1 tsp. salt
  1. Preheat oven to 450°
  2. Dissolve yeast in water for 10 minutes until creamy.
  3. Stir in flour, salt, sugar, and oil. Beat until smooth- If dough seems too sticky; add more flour 1 Tbsp. at a time until smooth.
  4. Let dough rest for 5 minutes.
  5. Roll out to ⅛th of an inch on a well-floured surface. You can then cut shapes with a small glass bowl or by hand with a knife.
  6. In the center of cut out, spoon the fillings of your choice
  7. over dough and press all around the edges with a fork.
  8. Place on a cookie sheet or pizza stone sprayed with non-stick spray.
  9. Poke several holes with a fork to allow steam to escape you can punch out letters to represent filling like B for bacon.
  10. Bake for 8 minutes or until golden brown.


Find more Back to School Recipe Ideas.



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