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.