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These super easy and delicious Ham, Spinach and Cheese Breakfast Hot Pockets come together in about 30 minutes! Made with store bought biscuit dough, and packed with ham, cheese, and parmesan spinach- this spinach, ham and egg recipe are sure to be a hit at your breakfast table! This Green eggs and ham recipe is also great for the kids on the weekend!

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Easy, portable and delicious Green Eggs and Ham Breakfast Hot Pockets!

Growing up, my mom always made these easy and delicious spinach and egg sandwiches on long rolls with frozen spinach, scrambled eggs, and plenty of parmesan cheese. The combo is so simple, yet so delicious, and is still one of my favorite breakfasts to this day.

For these Green Eggs and Ham Breakfast Pockets, I combine that childhood fav with some pan-crisped deli ham and melty provolone cheese, and nestle it all into a crisp and light pocket made from store bought biscuit dough. The result is a crispy, little pocket of breakfast heaven that’s on the table in about 30 minutes!

Green Eggs and Ham Breakfast Pockets

What goes into the hot pockets?

To make this easy Green Eggs and Ham Hot Pockets recipe, you will need:

  • Sliced cheese, such as provolone, cheddar, or pepper jack. Any of your faves will work for this recipe! Just be sure not to overfill the pockets.
  • A can of prepared jumbo biscuits.
  • 4 eggs.
  • Sliced deli ham.
  • Butter and olive oil.
  • Frozen chopped spinach. You can also sub in fresh, if that’s what you have on hand! Just do a packed cup.
  • Grated Parmesan cheese.
  • Coarse sea salt.
ham, eggs, provolone, spinach

Prepping the filling

Making the filling for these ham and cheese breakfast hot pockets couldn’t be easier. Just crisp up some deli ham in a bit of butter (trust me on this-so much flavor!), and then sautés the spinach in a bit of olive oil in the same pan. Add the parmesan cheese to the spinach, and let the ham and spinach/eggs mixture cool while you prep the dough for the pockets.

rolled prepared biscuit dough

How to make the hot pockets

This spinach egg pocket recipe yields 8 large breakfast pockets, and uses one can of jumbo biscuits. To make each pocket- simply roll each biscuit to about 6″ in circumference. You want the dough to be large enough that a folded slice of cheese sits comfortably on one half of the dough, with about a 1/4″ edge around the outside, so that it’s easy to seal.

Transfer all of the rolled out dough to parchment lined baking sheets. Once all the dough is rolled out, it’s time to stuff the pockets!

Layer a folded slice of cheese, a rolled slice of crisped ham, and about a heaping tbsp of the egg mixture onto half of the rolled dough.

Fold the dough up and over the filling, and press to seal, then crimp the edges of the pockets with a fork to ensure they don’t open up in the oven.

filling the green eggs and ham pockets

Tip for extra crisp and golden hot pockets

Once all the pockets are sealed, brush them all liberally with beaten egg, and sprinkle them lightly with coarse sea salt. This gives them a golden, crunchy exterior.

folding and crimping the breakfast pockets

Serving the hot pockets

This spinach egg pocket recipe yields some BIG pockets, so I recommend cutting them in half to serve a crowd (also- it’s pretty). I like to serve them with hot sauce on the side, but if ketchup is your thing- do you. These are great just as they are as well.

Freezing and reheating

You can freeze the leftover hot pockets in a ziplock freezer bag for up to 2 months! When you want one for breakfast, just microwave it on high for 1- 1 1/2 minutes and allow to cool a bit before eating!

How to make hot pockets

Want to give this recipe a try?

If you make my Ham, Spinach and Cheese Breakfast Hot Pockets, please be sure to leave me a comment! I would love to hear from you, and value your feedback! Lastly, if you make the recipe and love it, please tag me on Instagram! I love to see your photos!

Looking for more great breakfast recipes?

Why not try my Ragin’ Cajun FrittataProsciutto Pesto FrittataCrab Imperial Eggs Benedict, or Creamed Chipped Scrapple!

Print Recipe
4 from 1 vote

Ham, Spinach and Cheese Breakfast Hot Pockets

Prep Time20 mins
Cook Time14 mins
Total Time34 mins
Course: Breakfast
Keyword: biscuit dough, ham, spinach
Servings: 8


  • 8 slices cheese, such as provolone, cheddar, or pepper jack
  • 1 16 oz can jumbo biscuits 
  • 3 eggs, beaten 
  • 8 slices deli ham , (about 1/2 lb)*
  • 2 tbsp butter
  • 1 tsp olive oil
  • 1 cup frozen chopped spinach 
  • 1/3 cup grated Parmesan cheese
  • salt and fresh ground black pepper, to taste 
  • 1 beaten egg, for brushing pockets
  • coarse kosher salt, for sprinkling onto pockets


  • Melt 2 tbsp of butter in a large frying pan over medium heat.
    2. Once butter is melted, layer ham slices in single layer (overlapping is ok) and crisp 2 minutes a side. Remove from the pan, and transfer to a plate to cool.
    3. Add olive oil to the pan over medium heat, and add frozen spinach. Season with salt and pepper. Cook spinach, stirring occasionally, until cooked through, about 2-3 minutes.
    4. Add beaten eggs, and cook, stirring frequently until eggs are just set, 2-3 minutes.
    5. Add parmesan cheese and toss to combine. Turn off heat and allow to cool.
    6. While ham and eggs cool, prepare the biscuit dough, and preheat oven to 350 degrees.
    7. On a work surface or large board, roll biscuit dough in (between 2 sheets of parchment paper- if you like), turning as you go to retain the circular shape, until about it is flat, and about 6” in diameter.
    8. Transfer rolled dough to parchment lined baking sheets.
    9. Once all dough is rolled, fold each slice of cheese in half and place on half of dough, leaving a small edge. Top with a slice of ham, then spoon egg mixture on top of ham (about a heaping tbsp per pocket).
    11. Pull dough up and over the eggs, ham and cheese, and press each pocket to seal.
    12. Crimp the edges of the pockets with a fork to secure.
    13. Brush each pocket with beaten egg, and lightly sprinkle with coarse sea salt.
    14. Bake 14-18 minutes, until golden brown.

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