Completely homemade Ham, Egg, & Cheese Pockets that are so easy to make! It’s a classic breakfast biscuit but enclosed so you can enjoy these homemade breakfast hot pockets on the go — no melted cheese dripping from your hands or shirt.
Happy April! I’m super excited about today. It’s not just #SundaySupper or another fun week. I’ve been experiencing some whirlwinds since February that hits every aspect of my corners, but today I want to have a happy celebration because it’s the hub’s birthday.
One year ago today, the hub asked me to start blogging, and I listened. I can’t believe I’m celebrating my one-year blogiversary this month. How exciting! And to make it festive, I have planned lots of giveaways on the blog for the next few weeks, so stay tuned!
Until then, let’s talk about Easter leftovers. I always love cooking/baking for others, especially since cooking for two still leaves me with a fridge full of leftovers. But on Easter, I will have much more than just regular leftovers. We’re talking ham, eggs, and other delicious meals that probably will take us about two weeks to finish. So how about making ham, egg, & cheese pockets or rissoles out of them?
What is rissole or ham, egg, & cheese pockets?
According to Wikipedia: Rissole is a snack food in Indonesia, where they are called risoles (pronounced ‘riss-ol-less’). There are different kinds of risoles. The classic comes with chicken, potato, and diced vegetables. Then, there is a similar version but with bechamel sauce. This version that I’m about to share comes with ham, egg, and cheese; hence, it is known as the American version.
Though the fillings are all different, the skin is the same and made from batter in the same fashion as crepe cake.
What do I like about these ham, egg, cheese pockets?
- Obviously, they are so easy to make. However, it takes time to make the skin or crepe cake
- Freezer-friendly snack
- Good use of leftovers. I mean ham, egg, and cheese. You can’t go wrong with any of them
- A grab & go breakfast!
There are different kinds of rissole, but the one I’ll share today is one of the simplest to make. You can use your Easter leftovers for the ingredients and fold them in a crepe and fry them. If you’ve never heard of Rissole, be prepared to discover your new favorite appetizer/snack.
Ham, Egg, & Cheese Pockets
- 100 gr flour
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1 tablespoon unsalted butter melted
- 2 hard-boiled eggs sliced into 6 each
- 2-3 slices of ham slice into the small portion, the same size as the egg
- Mozzarella cheese – cut into the same size as the meat
- 1 egg
- 3 cups breadcrumbs
- Crepe: In a large mixing bowl, whisk together all the ingredients and beat together until smooth.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
- Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Set aside.
- How to make: Lay one crepe skin, then add the ham, mozzarella, and sliced egg. Fold it like an envelope. Set aside. Repeat for all crepes.
- Dip rissole in the egg mixture and gently coat in the breadcrumbs. Put in the fridge for about 1 hour.
- Bake for 30-35 minutes at 375F until browned or deep fry until the color turns golden brown.
How is it that I lived in Indonesia for a couple of years and never ran across these tasty snacks?! Oh, what I missed! They look crunchy and delicious, Linda!
If these rissole are what they serve in Indonesia, I MUST book a trip! They sound amazing!!!
P.S. Thanks so much for your sweet words! I still remember seeing you as we were waiting in the TSA line on our way home—such a fun weekend!!! xo
I want to know where these have been all my life and I seriously have a lot of catching up to do. Awesomeness.
I have never heard of Rissole, but it looks really, really tasty! I need to try this one, since I have most of the same leftovers! Happy Blog o’ versary!
Laura Dembowski says
There are always so many leftover hard boiled eggs at Easter. This is such a great way to use them up! Love discovering new recipes that I’ve never even heard of before.
Oh my goodness. GIRL! I didn’t even realize that you’d been blogging for a year now–congrats!!! Somehow I thought it’d been longer for you 🙂 probably because you’re so put-together. And happy birthday to the hubs! AND what is this awesomeness, I am saving this recipe ASAP (love the Asian snack foods!!!). Happy Easter!
Thanks, dear! One year and still learning from you and everyone else 🙂
Constance Smith says
These look amazing!!!
The Ninja Baker says
Thank you for explaining rissole and generously sharing your recipe, Linda! They are gorgeous and sooooo gourmet looking! Happy Birthday to your beloved…And much happiness to both of you <3
Thanks so much, Kim. I’ll pass that to him 🙂
Ethel @eatingininstead says
This looks so delicious and so different! I definitely need to try this!
Valerie Cathell Clark says
I’ve never had this dish, but my goodness — it looks so yummy!
Happy blogaversary! How fun for you!
Love the recipe. Just wondered if you used panko for your breadcrumbs? Love the texture on your rissoles.
Thanks for sharing!
Thanks so much. I used panko breadcrumbs. It’s my fave 🙂 Hope you get a chance to try this!
Jess @ whatjessicabakednext says
This looks divine! I love the flavours – delicious!
Family Foodie says
These are just amazing!
I had no idea what these were when I saw your recipe title, thanks for teaching me something new!
Hope you get a chance to try this too, Liz.
Amee Livingston says
Oh my gosh, these look amazing! I’ve never tried Rissole, but now I have to give it a go!
This is such a great way to use up ham and eggs! Love this cheesy goodness.
Kelly - Life Made Sweeter says
These look so crispy and delicious! I’ve never tried Rissole before but it sounds fantastic! And happy happy birthday to the hubss!
Thanks, Kelly. I’ll pass this along to him.
Lauren @ Sew You Think You Can Cook says
I’ve never heard of or seen rissole before but they look right up my alley. Like a mozzarella stick! But with a crepe around it!? Awesome.
Joy | The Joyful Foodie says
Linda, these look amazing! I love this as a way to use up leftovers. Now the wheels are turning with all the filling possibilities!
Bobbi from Bobbi's Kozy Kitchen says
I had never heard of rissole before this, but they sure look tasty and like something that even the picky dude would eat 🙂
Totally! It’s a favorite in our house too.