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Ham, Egg, & Cheese Pockets

  • Author: Linda


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.



Crepe skin:

  • 100 gr flour
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1 tablespoon unsalted butter, melted


  • 2 hard-boiled eggs, sliced into 6 each
  • 23 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


  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.