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A friend introduced me to dough using only two ingredients: self-rising flour and plain Greek yogurt. She used the dough to make round hot pockets, and hers were filled with pizza toppings. They were delicious and my family loved them, so I decided to try making my own with breakfast ingredients so we could have something easy to reheat on busy mornings. These homemade breakfast hot pockets are absolutely delicious and are relatively high in protein due to the Greek yogurt in the dough. I now have a stash of them in my freezer!
Homemade Breakfast Hot Pockets Recipe
You can use any filling, but for these breakfast hot pockets, I used a pound of breakfast sausage that I cooked ahead of time, 4 oz cream cheese, 10 eggs (1 per hot pocket), and a cup of cheddar cheese.
First you’ll want to scramble the eggs. I didn’t season them because I felt like my sausage had plenty of seasoning.
I added the cream cheese to my recently cooked sausage to get it to melt.
Add the scrambled eggs to the sausage and cream cheese and mix.
I forgot to add the cheddar cheese — make sure you add that, too!
For the dough, you need 500g self-rising flour. I recommend weighing the flour if possible, but if you don’t have a scale, this is approximately 4 cups.
You need 520g, or about 2 cups, of plain Greek yogurt. Again, I highly recommend a kitchen scale!
Mix the dough with a wooden spoon until it starts to stick, then use your hands!
Once it’s totally combined, take it out of the bowl and put it on a floured surface (I used parchment paper).
Divide the dough into 10 roughly equal pieces.
Use a rolling pin and more flour, if needed, to roll it out into a circle-ish shape (it doesn’t need to be perfect!).
Place about 1/2 cup of the mixture in the middle.
Fold the edges in. I went around the circle to make this kind of fold to make sure that that all the filling was covered. Lightly press on it to make sure the dough stays together.
Now you’re going to cook them! I heated our cast iron skillet on medium heat and then added cooking spray.
Cook on each side for about 5 minutes.
I let mine cool on a rack while I cooked the other ones.
I couldn’t resist trying one almost immediately. It was delicious!
I saved some for my family to eat that week, and the rest I let cool and then wrapped in Press ‘n Seal.
These went in the freezer for future breakfasts!
Note: The next time I made these, I tried baking them all in the oven on a baking sheet at the same time. I lightly brushed the tops with butter and cooked at 350 degrees for about 10 minutes on each side. They also turned out great that way, and it was a lot easier than cooking them one at a time in the skillet!
Homemade Breakfast Hot Pockets Recipe
Ingredients
- 500g self-rising flour + more for rolling
- 520g plain Greek yogurt
- 16 oz breakfast sausage, cooked
- 1 cup shredded cheese
- 4 oz cream cheese
- 10 eggs
Directions
- Scramble the eggs.
- Mix the eggs with the sausage, shredded cheese, and cream cheese in a large bowl.
- Stir together the Greek yogurt and the flour until a dough forms.
- Place the dough on a floured surface and add a bit more flour until it's no longer sticky.
- Divide the dough into 10 roughly equal pieces.
- For each hot pocket, roll one of the dough balls out into a circle and place about 1/2 cup of the mixture inside.
- Fold the edges of the circle in by going around the circle so that the filling is completely covered.
- Heat a skillet over medium heat and spray with cooking spray.
- Cook each hot pocket for about 5 minutes on each side, until the dough appears to be cooked through.
- Alternatively, you can brush them with butter and cook them for about 10 minutes on each side in a 350 degree oven.
Created by SouthernSavers.com
Ingredients
- 500g self-rising flour + more for rolling
- 520g plain Greek yogurt
- 16 oz breakfast sausage, cooked
- 1 cup shredded cheese
- 4 oz cream cheese
- 10 eggs
Directions
- Scramble the eggs.
- Mix the eggs with the sausage, shredded cheese, and cream cheese in a large bowl.
- Stir together the Greek yogurt and the flour until a dough forms.
- Place the dough on a floured surface and add a bit more flour until it's no longer sticky.
- Divide the dough into 10 roughly equal pieces.
- For each hot pocket, roll one of the dough balls out into a circle and place about 1/2 cup of the mixture inside.
- Fold the edges of the circle in by going around the circle so that the filling is completely covered.
- Heat a skillet over medium heat and spray with cooking spray.
- Cook each hot pocket for about 5 minutes on each side, until the dough appears to be cooked through.
- Alternatively, you can brush them with butter and cook them for about 10 minutes on each side in a 350 degree oven.
