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.
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Ham, Egg, & Cheese Pockets
Description
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.
Ingredients
Crepe skin:
- 100 gr flour
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1 tablespoon unsalted butter, melted
Filling:
- 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
Coating:
- 1 egg
- 3 cups breadcrumbs
Instructions
- 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.
Appetizers:
- Bacon and Sriracha Deviled Eggs by Casa de Crews
- Buffalo Blue Cheese Deviled Eggs by Cupcakes & Kale Chips
- Jalapeno Cilantro Deviled Eggs by Our Good Life
- Rissole by Brunch with Joy
- Savory Basque Tart by Food Lust People Love
Breakfast and Brunch:
- Breakfast Burritos by Sew You Think You Can Cook
- Ham and Egg Hash by Whole Food | Real Families
- Breakfast Enchiladas by Curious Cuisiniere
- Gluten-Free Ham Spinach & Gruyere Quiche by Amee’s Savory Dish
- Matzo Brie Pancakes by Take A Bite Out of Boca
- Savory Ham and Scallion Corn Cakes by The Weekend Gourmet
Main Dishes:
- Cajun Hambalaya by Palatable Pastime
- CalMex Avocado and Egg Salad by Eating in Instead
- Chunky Healthy Egg Salad by Peanut Butter and Peppers
- Fried Pepper Brown Rice with Ham by Food Done Light
- Ham Fried Rice by Bobbi’s Kozy Kitchen
- Lamb Pilaf by Caroline’s Cooking
- Kimchi Fried Rice by Wallflower Girl
- Osso Bucco Ravioli by La Bella Vita Cucina
- Pan-Fried Ham with Okra and Red-Eye Gravy by Culinary Adventures with Camilla
- Salmon, Asparagus and Capers Panini by Family Foodie
- Steak and Deviled Egg Sandwiches by Simply Healthy Family
Soups and Salads:
- Ham, Potato & Corn Chowder by Cosmopolitan Cornbread
- Southern Ham Macaroni Salad by Magnolia Days
- Split Pea and Ham Slowcooker Soup by Jane’s Adventures in Dinner
Desserts:
- Apple Blueberry Flip Flop by Recipe for Perfection
- Cadbury Egg Stuffed Croissants by Hezzi-D’s Books and Cooks
- Easter Bunny had a Meltdown Brownies with Kentucky Bourbon and Chocolate Mint Ganache by Lifestyle Food Artistry
- Cheese and Pineapple Bread Pudding by Basic N Delicious
- Easter Candy Bark by Pies and Plots
- No-Bake Peanut Butter Cup Brownie Cheesecake by Recipes Food and Cooking
- Easter Candy Brownie Cookies by That Skinny Chick Can Bake
- Peanut Butter Chocolate Matzo S’mores by Desserts Required
- Russian Easter Kulich Dessert by European Cutie
- Sunshine Cake by The Ninja Baker
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!
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 🙂
These look amazing!!!
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 🙂
This looks so delicious and so different! I definitely need to try this!
I’ve never had this dish, but my goodness — it looks so yummy!
Linda,
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!
Hi Chris,
Thanks so much. I used panko breadcrumbs. It’s my fave 🙂 Hope you get a chance to try this!
This looks divine! I love the flavours – delicious!
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.
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.
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.
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.
Linda, these look amazing! I love this as a way to use up leftovers. Now the wheels are turning with all the filling possibilities!
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.