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Ketchup with Linda

Easy, Tasty Everyday Foods

Ham, Egg, & Cheese Pockets

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.

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.

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.

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!

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.

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?

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.

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.

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.

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!
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.

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

  • Author: Linda
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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.

Scale

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

  1. Crepe: In a large mixing bowl, whisk together all the ingredients and beat together until smooth.
  2. 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.
  3. 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.
  4. 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.
  5. Dip rissole in the egg mixture and gently coat in the breadcrumbs. Put in the fridge for about 1 hour.
  6. Bake for 30-35 minutes at 375F until browned or deep fry until the color turns golden brown.
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.

Appetizers:

Breakfast and Brunch:

Main Dishes:

Soups and Salads:

Desserts:

What Readers Are Saying

  1. Stacy says

    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!

    Reply

  2. Liz says

    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

    Reply

  4. Nichole says

    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!

    Reply

  5. 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.

    Reply

  6. Ala says

    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!

    Reply

  8. 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

    Reply

  11. Chris says

    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!

    Reply

    • Linda says

      Hi Chris,
      Thanks so much. I used panko breadcrumbs. It’s my fave 🙂 Hope you get a chance to try this!

      Reply

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Welcome to Let's Ketch-up With Linda

I'm a recipe developer, food photographer, and chocaholic living life in San Francisco. This blog is where I post brunch and modern classics comfort food recipes.