Are you ready for an easy gluten free breakfast that you can hold in your hand? These delicious gluten free hot pockets not only make a perfect hand-held grab-and-go breakfast, but you can fill these breakfast pockets with your favorite breakfast fillings!!
Do you remember those breakfast pockets from years ago? They were pretty easy as far as frozen fast food goes. All you had to do was heat them, and you had a hand-held ready meal. The downside of breakfast pockets was all the chemical ingredients that were impossible to pronounce and worse for your body.
If you have been gluten free for a long time, or even just a short time, chances are you have tried gluten free bread. I bet you didn't know you could get creative with gluten free bread.
Why This Recipe Is Great:
- Convenience: Hot Pockets are a convenient and quick meal option that can be prepared in minutes. You can make a bunch and freeze them so you have them if you need a quick meal.
- Time-Saving: I use soft gluten free bread, so there is no fancy dough to premake.
- Variety: You can make these homemade gluten free hot pockets in various flavors. You can also fill them with anything so that you can make them with breakfast, lunch, or dinner fillings.
- Portable: These gluten free hot pockets are a great meal on the go, making them a convenient option for people on the go.
- Fresh: You can taste the flavor because you are making these fresh!
The main thing you need is squishy soft gluten free bread. I like using Canyon Bakehouse, Udis, or Franz in this recipe because their bread is soft enough to crimp the edges.
You can include any of your favorite breakfast foods in one of these hand-held breakfast sandwiches. Here are some of my family's favorite ingredients:
- Breakfast: Use breakfast ingredients like eggs with ham, cheese, bacon, tomatoes, avocado, salsa, etc.
- Lunch: Use deli meats, cheese, and leftovers such as my Slow Cooker Pulled Pork, or use leftover rotisserie chicken.
- Dinner: Fill these with Gluten Free Meatballs with sauce or this Homemade Chili.
Recipe Step-By-Step Directions:
Step 1: Place your bread on a cutting board and use a knife to remove the crusts from the gluten free bread.
🔑 Sandi says: Don't throw away the gluten free bread crusts!! You can use them to make this delicious Gluten Free Bread Pudding. I keep a bag of "crusts" and ends in my freezer. When the bag fills up, you can make bread pudding or even these Gluten Free French Toast Muffins with them!!
Step 2: Spray olive oil on the pan to prevent sticking. Arrange the bread on a baking pan. The next step is to take the palm of your hand and gently press down the bread. It will help the bread stick together better.
Step 3: Add your fillings. I usually add the cheese first, but it depends on the hot pocket fillings you are using.
Step 4: Now is the fun part! Top your bread with your fillings. I am making gluten free breakfast hot pockets, so I used sliced hard-boiled eggs, salsa, and fresh cilantro. You can also use scrambled eggs.
Step 5: Cover the toppings with another slice of bread and use a fork to press the edges together carefully.
Step 6: Bake at 350 degrees F for 15 minutes in a toaster oven or regular oven.
Unfortunately, regular store-bought hot pockets are not gluten free.
I recommend storing these hot pockets in an airtight container in the refrigerator.
Yes! This is my favorite thing to do, so I always have these gluten free hot pockets available for a grab-and-go meal. Freeze cooled hot pockets and place them carefully in a freezer bag.
There is one company, Mikey's, that I know who is making gluten free hot pockets. Other brands make something similar, like pizza rolls.
More Gluten Free Breakfast Ideas:
- Gluten Free Pancakes - This is the ultimate gluten free pancakes recipe. It is also dairy-free.
- Gluten Free Breakfast Sandwiches - As with this gluten free hot pockets recipe, these breakfast sandwiches are easy to customize.
- Gluten Free Baked Oatmeal - This is a great breakfast to feed a crowd!
- Gluten Free Quiche - Quiche can be made with any vegetables or meats.
Easy Gluten Free Hot Pockets
- 8 slices gluten free bread * see note
- 4 eggs boiled or scrambled
- ½ cup shredded cheese
- ¼ cup salsa
- 2 tablespoons fresh cilantro
- You can make these with breakfast ingredients, or make them a meal by using your favorite meats. See the notes section below for ideas!
- Preheat the oven to 350 degrees F.
- On a cutting board, lay out the slices of bread and remove the crust with a knife. Use your palm to gently press down the bread. You don't have to press too hard, just a little.
- Add the "bottom" 4 bread slices to a baking sheet.
- Set four slices aside to be the tops for the breakfast pockets.
- On the bottom halves, add cheese, salsa, egg, and cilantro. Feel free to customize these further with your favorite breakfast ingredients.
- Place the top half bread slice on top of the bottom half. Use a fork to press down the edges of the bread to seal all the way around the bread.
- Place on a baking sheet and bake at 350º F for 10 minutes. I used my toaster oven, but feel free to use your regular oven as well.
- I recommend using very soft gluten free white bread to make this recipe.
- Fill these hot pockets with breakfast foods like eggs and cheese and leftovers like chili, chicken pot pie, and pulled pork. You can also fill them with meatballs and sauce! See my post for a full list of ideas.
- Store in an airtight container in the refrigerator.
- Freeze them in a freezer-safe container or zipper bag.
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
This post was updated from an older September 2018 post with more filling ideas and recipe details.
If you love the recipes you find on my blog, I would love for you to sign up for my newsletter (and get my free gluten free lemon dessert e-cookbook!)
I had a bit of a problem getting the bread to seal properly. I used Canyon Bakehouse Mountain White ( our favorite by far) which is super soft, but it tore apart when trying to lightly seal. I’ll try making these again using a slightly thicker but still soft store brand GF white bread.. It will certainly be cheaper to buy and hopefully hold together better. Oh, I made sure I didn’t overfill each pocket and slightly sprayed to top with butter flavored vegetable spray to aid in browning.
Hi Terrie, it probably will vary by bread. I find heating the bread for a few seconds in the microwave can help it seal better.
Would there be anything to be gained by brushing the tops with egg wash? I do that with baked goods a lot (like to make bacon crumbles stick, for example) but sliced bread's texture might make that a bad idea?
Hi Molly, I am not sure to be honest. The bread is more porous than dough, so it is hard to say.
What are your thoughts on making these ahead of time, freezing them, then popping them in the toaster? I think my kids will really enjoy these but looking to make weekday mornings easier as we get all four kids out the door and to school on time.
Hi Liz, I haven't tried this...but my worry is they may leak in the toaster. Perhaps you mean a toaster oven?
What brand of gf bread did you use?
I used Udis. You want to use white bread that is very soft. I also like using Franz Mountain White. (At some Costco stores.)
Hi Sandi -
Regarding the breakfast pockets-how many eggs do u think I'll need to scramble for 4 pockets. Going to bake eat n freeze them. Thank you
Hi Becky, I try to fit as much as possible in. for 4 pockets I think 3 eggs would fit with toppings.
Just like to thank you and say after a year looking for gluten free recipes that work, yours actually work! No tweaking needed. Keep up the good work. X
You made my year Sasha, thank you so much for your kind words :-).