Ham Bacon Egg Hot Pockets |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 30 |
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I make a batch of these to throw in the freezer to have on hand for a quick breakfast when every one is in a hurry. I vary the ingredients for variety. I have used sausage, left over roast beef or pork, hamburger and chorizo. Read more . Different cheeses, spices and herbs. Your imagination is the limit. Ingredients:
18 large eggs |
1 lb bacon |
4 c. ham (diced) |
2 bunches green onion (chopped) |
1 red pepper (chopped) |
3 jalapeno’s (chopped) |
4 cloves garlic |
pepper to taste |
2 lbs cheddar cheese (shredded) |
whole wheat bread dough for two 1 lb loaves |
Directions:
1. Chop the bacon in small pieces and fry in a large skillet until almost done.
2. Drain most of the grease off.
3. Add ham, onion, peppers and garlic and cook till veggies are tender. Add eggs and scramble.
4. Take the bread dough and separate it into 2“-3” balls.
5. Roll each ball out to 1/8” thick rectangular shape.
6. Spoon on about 2-3 T. of the egg & meat mixture, top with desired amount of cheese.
7. Fold the ends over and then the sides using a little water or egg wash to seal.
8. Place on a greased baking sheet and cook for 20-25 min or until golden brown.
9. Allow to cool on pan completely and put in freezer baggies and store in freezer.
10. When ready to eat, heat in microwave for a couple of min.
11. Yields 25-30 depending on the size of your dough balls.
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