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Easy Ham and Cheese Breakfast Pockets: Best Homemade Recipe

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These Easy Ham and Cheese Breakfast Pockets are warm, cheesy, and have a satisfying, buttery crust. They’re the ultimate meal-prep breakfast that comes together in about 30 minutes.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ½ cup cold unsalted butter, cut into small cubes
  • ¾ cup cold buttermilk
  • 1 cup diced cooked ham
  • 1 cup shredded sharp cheddar cheese
  • ¼ cup cream cheese, softened
  • 1 tablespoon Dijon mustard
  • ¼ teaspoon black pepper
  • Pinch of garlic powder (optional)
  • 1 large egg (for egg wash)
  • 1 tablespoon water (for egg wash)
  • Everything bagel seasoning or flaky sea salt (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set it aside.
  2. Make the filling first. In a medium bowl, combine the diced ham, shredded cheddar, softened cream cheese, Dijon mustard, black pepper, and garlic powder (if using). Stir until everything is well combined. Set aside.
  3. Make the dough. In a large mixing bowl, whisk together the flour, baking powder, and salt. Add the cold, cubed butter. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
  4. Add the buttermilk. Pour the cold buttermilk into the flour mixture all at once. Stir with a fork until the dough just comes together. It will look shaggy and a little messy.
  5. Bring the dough together. Turn the dough out onto a lightly floured surface. Gently knead it 3 or 4 times, just until it holds together. Pat it into a rectangle about 1 inch thick.
  6. Roll out the dough. Using a rolling pin, roll the dough into a large rectangle, about 12 by 16 inches and ¼-inch thick.
  7. Cut the dough. Using a sharp knife or pizza cutter, cut the dough into 8 equal rectangles, each about 4 by 6 inches.
  8. Fill the pockets. Place about 2 tablespoons of the ham and cheese filling in the center of each rectangle.
  9. Seal the pockets. Gently stretch each rectangle slightly, then fold it over the filling to create a pocket. Press the edges firmly to seal. Use the tines of a fork to crimp the edges.
  10. Place on the baking sheet. Arrange the pockets on the prepared baking sheet, leaving about 2 inches of space between each one.
  11. Apply the egg wash. In a small bowl, beat the egg with 1 tablespoon of water. Brush the tops of each pocket with the egg wash. Sprinkle with everything bagel seasoning or flaky salt if using.
  12. Cut a small vent. Using a sharp knife, cut a small slit in the top of each pocket.
  13. Bake. Place the baking sheet in the preheated oven and bake for 18 to 22 minutes, until the pockets are puffed up and deep golden brown.
  14. Cool slightly. Let the pockets cool on the baking sheet for 5 minutes before transferring them to a cooling rack.

Notes

Keep everything cold for a flaky dough. Don’t overwork the dough. Seal edges well to prevent leaks. Let pockets rest 5 minutes before serving. For meal prep, freeze unbaked pockets and add 5-7 minutes to baking time.

Nutrition

Keywords: ham and cheese breakfast pockets, homemade breakfast pockets, easy breakfast recipe, meal prep breakfast, ham and cheese pockets

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