Breakfast Hot Pockets

Submitted by: CindyP on August 27, 2010

A breakfast hot pocket I made up using Suzanne’s bun recipe.

Servings: 12 buns   Prep Time: 1 hour   Cook Time: 20-25 min  


1 standard loaf Suzanne’s Grandmother Bun recipe:

1 1/2 cups warm milk or water
1 teaspoon yeast
1/2 teaspoon salt
2 tablespoons sugar
1 egg
1/3 cup oil
4 cups flour


1 lb bacon
1 large onion, chopped
2 eggs, scrambled
1/4 lb ham, finely chopped
1 c chopped boiled potatoes
1/2 c chopped pepper (your choice – green, red, hot)
1/2 tsp black pepper


Prepare dough:

In a large bowl, combine milk or water, yeast, salt, sugar, egg, and oil. Let sit five minutes. Stir in the first cup and a half of flour with a heavy spoon. Add the next cup of flour a little at a time as needed, stirring until dough becomes too stiff to continue stirring easily. Add a little more flour and begin kneading. The amount of flour is approximate–your mileage may vary! Continue adding flour and kneading until the dough is smooth and elastic. Let dough rise in a greased, covered bowl until doubled. (Usually, about an hour.)

Punch down dough; divide in half. Roll half of dough to 1/4″ thick; cut into 4 or 5″ circles. Put bacon filling in center; brush edges with water. Fold in half and seal edges. Place on a greased cookie sheet. Repeat until all dough and filling are used. Beat 1 egg yolk with 2 tsp water; brush on bun tops. Cut slits on top. Let rise in a warm place for 15 – 20 minutes.


While dough is rising, prepare the filling. Cut bacon into 1/2″ pieces; cook in a skillet until cooked but not crisp; drain. Pour off all but 1 Tbsp grease; add onion and cook until tender. Scramble eggs. Combine scrambled eggs, onion, bacon, ham, potatoes, pepper, and black pepper; set aside.

Bake at 375 for 20 – 25 minutes or until golden brown.

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