Stock the freezer with these easy breakfast hot pockets! This make ahead breakfast recipe has the perfect high-protein crust filled with delicious bacon, egg, and cheese. It's a meal prep breakfast you can enjoy on the go!
We're always looking for a meal prep breakfast full of protein, so these super filling homemade breakfast hot pockets were born! This 2-ingredient dough is what really sets this recipe apart... It's blends up quickly, is inexpensive to make, and can even be made gluten-free. You're going to love the fluffy texture you get on the inside with the crisp edges and a satisfying chew. We used our classic American breakfast for the stuffing (bacon, eggs, and cheddar cheese), but I've got tons of ideas for other flavor combinations to try!
Want more filling breakfast ideas? Try these overnight steel cut oats, this protein bar recipe, or our favorite breakfast burrito recipe!
Why you will love this easy breakfast recipe:
- You only need 6-7 ingredients, and none of them are difficult to find.
- This recipe is super versatile and easy to freeze, so you won't waste your money.
- These have twice as much protein as the frozen hot pockets you'll find at the grocery store.
Ingredients for High Protein Breakfast Hot Pockets
- Whipped Cottage Cheese - Put your cottage cheese in a blender or food processor and blend until smooth and creamy.
- Flour - All purpose flour works, gluten-free flour works, too.
- Eggs - You'll want to scramble 2 eggs + 1 egg yolk, then set aside the egg white. We'll brush that over the rolls just before baking.
- Bacon - Cooked & Crispy.
- Cheddar Cheese and Asiago Cheese (optional) - The cheddar gets mixed with the eggs and bacon, and the asiago is an optional topping.
- Everything Bagel Seasoning - Great all-purpose seasoning to add texture and flavor to the top of the rolls.
How to Make Homemade Hot Pockets
- Prep: Preheat your oven to 375 degrees F. Lightly grease a baking sheet. Grab two mixing bowls, and flour a work surface.
- Make the dough: Mix together the flour and whipped cottage cheese until it has the consistency of a thick dough. Set this aside for now.
- Make the filling: Mix together the cooked scrambled eggs, cooked bacon, and shredded cheese. Salt and pepper to taste.
- Assemble the rolls: Divide the dough into six equal portions, then one portion into a thin circle on the floured workspace. Add ⅙th of the filling to the center of the crust, then fold the dough over so that it is sealed and fully enclosed. Continue with remaining ingredients.
- Bake: Place each filled roll seam-side down onto the baking sheet, then brush each with the egg white. Top with shredded asiago cheese and the Everything Bagel seasoning. Bake for 25-30 minutes.
What to Serve with Breakfast Rolls
Storage and Reheating
- Fridge: cool, then store in airtight container for up to 3-4 days.
- Freezer: place on plate or cookie sheet, each roll separated and in a single layer. Freeze 2-3 hours, then transfer to a freezer-safe container. Enjoy within 1-2 months for best texture.
- Reheating: Microwave in 30-second increments until warmed through. If you like the edges a bit crisp, follow with 30-60 seconds in the air fryer. To reheat entire batch, bake for 5-10 minutes at 350 degrees F.
Variations and Substitutions
- Sausage Casserole: Mix together cooked breakfast sausage and cream cheese and use that as your filling.
- Philly Roll: Replace the bacon, egg, and cheese with smoked salmon and cream cheese. Leave out the cucumber, it'll add too much moisture.
- Healthy Southwestern: Replace the scrambled eggs with 5 scrambled egg whites, mix with sauteed mushrooms, peppers, and onions for a vegetarian filling.
- Holiday Leftovers: Stuff rolls with leftover ham and potatoes or turkey and cranberry sauce.
- Make It Lunch: You can fill these rolls with your favorite pizza toppings, taco flavors, and sandwich varieties for an easy hot pocket worthy of the lunch box!
More Great Recipes
- Breakfast Egg Muffins
- Grilled Potatoes
- Summer Crockpot Recipes
- Honey Garlic Chicken
- Instant Pot Chicken
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
High Protein Breakfast Rolls
Ingredients
Dough
- 1 cup all purpose flour Gluten-free flour works great, too.
- 1 ¼ cup whipped cottage cheese
Filling
- 2 large eggs + 1 yolk you need the egg white later
- 3 slices bacon cooked and chopped
- ½ cup shredded cheddar cheese
Topping
- 1 white beaten
- ¼ cup shredded asiago cheese optional
- 1-2 tablespoons Everything Bagel seasoning
Instructions
- Preheat the oven to 375°F and lightly grease a baking sheet.
- In a bowl, combine the flour and whipped cottage cheese until a thick dough forms. Set aside.
- In a separate bowl, mix the scrambled eggs (including the extra yolk), cooked bacon, and shredded cheese. Season with salt and pepper.
- Divide the dough into 6 equal portions. On a floured surface, pat each portion into a thin circle.
- Add ⅙ of the filling to the center, then fold and seal the dough around it to fully enclose. Place seam-side down on the prepared baking sheet. Repeat to form 6 rolls.
- Brush each roll with the remaining egg white. Top with shredded asiago and everything bagel seasoning.
- Bake for 25–30 minutes, until cooked through and golden.
Nutrition Information
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