KETO BREAKFAST POCKET
These keto-friendly breakfast pockets have a cheesy, sausage-filled crust that surrounds a scrambled egg and American cheese filling.
Provided by mybwriter
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 1h5m
Yield 4
Number Of Ingredients 10
Steps:
- Heat a nonstick skillet over medium-low heat. Add sausage and cook, turning often, until links are browned and cooked through, 12 to 16 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Remove sausages from heat and allow to cool for 10 minutes. Chop into small pieces.
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
- Mix together almond flour and xanthan gum in a small bowl.
- Place mozzarella cheese and cream cheese in a microwave-safe bowl; heat on high until cheeses have begun to melt, about 1 minute 20 seconds. Stir cheese mixture for 30 seconds, then add almond flour mixture, chopped sausage, and beaten egg; mix to combine. Heat in the microwave for 20 to 30 seconds if mixture is too stringy, or wet hands and knead dough if mixture is difficult to mix.
- Spray a large skillet with cooking spray and warm over medium-high heat. Pour 4 beaten eggs into the skillet; cook and stir until eggs are set, about 5 minutes. Remove to a plate.
- Form dough into 4 equal portions and place on the prepared baking sheet. Press and form each piece into a rectangle, working quickly so dough stays warm and easy to manage. Place 1/4 of the scrambled eggs on the lower half of each rectangle and top with 1 slice of American cheese. Fold the top of each rectangle over the toppings to form a pocket, pressing the edges together firmly so the toppings don't leak out.
- Bake in the preheated oven until dark golden brown on top, about 20 minutes.
Nutrition Facts : Calories 566.9 calories, Carbohydrate 9.2 g, Cholesterol 304.9 mg, Fat 41.8 g, Fiber 3.9 g, Protein 39.4 g, SaturatedFat 16.5 g, Sodium 1319.7 mg, Sugar 2.4 g
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Adnan sany
adnan21@yahoo.comThese were a bit bland for my taste. I think I'll add some more seasonings next time.
Nasdaq Forex
nf22@hotmail.comI've tried several different keto breakfast pocket recipes and this one is by far the best. The crust is crispy and the filling is flavorful and satisfying.
Corday Spandiel
cspandiel@yahoo.comThese were really easy to make and they tasted great! I'll definitely be making them again.
Akinwumi Esther
akinwumi-e@hotmail.comI made these for my husband and he loved them! He said they were the best breakfast pockets he's ever had.
Kingston
kingston44@hotmail.co.ukThese were a little too greasy for my taste.
Md Roni
roni-m35@yahoo.comI've been making these breakfast pockets for a few weeks now and I'm really enjoying them. They're a great way to get my day started.
Ali Official utuber
a-utuber16@gmail.comI followed the recipe exactly and they turned out perfectly. I'm so glad I found this recipe!
Harry Okao
hokao90@hotmail.comThese were good, but not great. The crust was a little too dry for my taste.
Kaitlin Johnson
k@hotmail.co.ukI've made these breakfast pockets several times now and they're always a success. They're a great way to start the day.
MR BULB
mr89@gmail.comThese were a hit with my family! Even my picky kids loved them.
Melissa Martins
m_melissa@gmail.comThese breakfast pockets were so easy to make and they tasted great! I used almond flour instead of coconut flour and they turned out perfect.
Dorotea Stanojevic
d99@yahoo.comI made these keto breakfast pockets this morning and they were delicious! The crust was crispy and flaky, and the filling was flavorful and satisfying. I'll definitely be making these again.