Breakfast Hot Pockets in a Cast Iron Skillet

Homemade Breakfast Hot Pockets are the perfect breakfast, easy to make, and loaded with fluffy scrambled eggs, crispy bacon, peppers, and of course cheese. Make these for a quick breakfast or freeze them to eat later for breakfast on the go!

You’ll Love this Recipe

The crispy tortilla and melted cheese are hard to resist in this simple Breakfast Hot Pocket recipe.

• Easy Breakfast Recipe-these easy breakfast pockets are simple enough for a quick weekday breakfast. Serve with some salsa, sour cream, guacamole, and a simple fruit salad for an easy meal.
• Made Using Basic Ingredients-nothing too crazy to make this easy breakfast recipe, just eggs, bacon, peppers, tortillas, and cheese.

Why I Recommend Baking in a Cast Iron Skillet

• I love using my cast iron skillet to make a perfect steak, or even using it to bake everything in it like this Brown Butter Smore’s Skillet Cookie.
• Cast iron is famous for its even heat distribution which helps make these crispy on the outside.
• Cast iron also has a non-stick surface that makes clean up a breeze! Who doesn’t love that?!

Ingredients

• bacon-add that delicious crispy, bacon flavor
• onions and peppers– diced into small pieces these add a delicious flavor and subtle crunch
• cheddar cheese– grate yourself for better melting, use any type of cheddar or your favorite cheese.
• eggs– soft, fluffy scrambled eggs are the star of this recipe
• tortilla– burrito sized tortillas work best in this recipe so they can be filled and folded without ripping.

⭐️ Full ingredient measurements and recipe instructions can be found in the recipe card at the bottom of this post.

How to Make Breakfast Hot Pockets

1. Cook the Bacon and Veggies-in a skillet over medium high heat, cook bacon that has been sliced into bite-sized pieces until just crispy. Add in the diced onion and peppers and cook until just softened.

2. Cook the Eggs-in a mixing bowl, beat the 10 eggs until fluffy and season with salt and black pepper. Use a paper towel to whip out any excess bacon grease. Pour the eggs into the skillet with the bacon and peppers, cook over medium heat scraping the eggs from the edges to the center until mostly cooked. They will continue to cook in the oven.

3. Prepare the Hot Pockets– place about 3 tablespoons of grated cheese in the center of 1/2 of a large tortilla shell. Top the cheese with the scrambled eggs. To fold the hot pockets, pull one edge to the center, then pull the other side over to seal the pocket and make a triangle shape.
4. Bake– place into a grease 12 inch cast iron skillet or round baking dish. Top with more cheese and bake for 15-20 minutes until the cheese is melted.

Storage and Freezing

• Storage– place any leftover breakfast hot pockets into an airtight container or zip top bag and store in the refrigerator for 1-2 days. Allow to cool before storing so they don’t get soggy. Reheat in the microwave or air fryer until heated through and the cheese is melted.
• Freezer– place cooled hot pockets individually into a zip top freezer bag or airtight container. Freeze for up to 3 months. Reheat in the microwave, an air fryer or oven at 350 until heated through.

Recipe FAQs and Tips

Other Breakfast Recipes We Love:

Watch Me Make This Recipe Step-By-Step in the Video: