Ingredients
Scale
- 1 package (14.1 oz) refrigerated pie crusts
- 6 large eggs
- 2 tablespoons milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon butter
- 1/2 cup cooked turkey sausage, crumbled
- 1/2 cup shredded cheddar cheese
- 1/4 cup diced bell pepper (any color)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together eggs, milk, salt, and pepper.
- Melt butter in a skillet over medium heat. Add the egg mixture and cook, stirring occasionally, until the eggs are set but still slightly moist.
- Remove from heat and stir in the cooked turkey sausage, cheddar cheese, and diced bell pepper.
- Unroll the pie crusts on a lightly floured surface. Use a 4-inch round cookie cutter or a knife to cut out circles (you should get about 4 circles per crust).
- Place a spoonful of the egg mixture in the center of each circle. Fold the dough over to form a half-moon shape. Use a fork to crimp the edges to seal.
- Brush the tops of the hot pockets with the beaten egg wash.
- Place the hot pockets on the prepared baking sheet and bake for 15-20 minutes, or until golden brown.
- Let cool slightly before serving. Enjoy!
Notes
For spicier hot pockets, add a pinch of red pepper flakes to the egg mixture. To make these ahead of time, assemble the hot pockets and freeze them before baking. When ready to bake, add a few extra minutes to the cooking time. You can also use different types of cheese or add other vegetables like onions or spinach. Store baked hot pockets in the refrigerator for up to 3 days. Reheat in the microwave or oven.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 150mg