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4 from 1 vote

Ham, Spinach and Cheese Breakfast Hot Pockets

These super easy and delicious green eggs and ham recipe for 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!
Prep Time20 minutes
Cook Time14 minutes
Total Time34 minutes
Course: Breakfast
Keyword: biscuit dough, ham, spinach
Servings: 8

Ingredients

  • 8 slices cheese, such as provolone, cheddar, or pepper jack
  • 1 16 oz can jumbo biscuits 
  • 3 eggs, beaten 
  • 8 slices deli ham (about ½ lb)*
  • 2 tablespoon butter
  • 1 teaspoon olive oil
  • 1 cup frozen chopped spinach 
  • ⅓ 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

Instructions

  • Melt 2 tablespoon 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 tablespoon 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.