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
[email protected]These were a bit bland for my taste. I think I'll add some more seasonings next time.
Nasdaq Forex
[email protected]I'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
[email protected]These were really easy to make and they tasted great! I'll definitely be making them again.
Akinwumi Esther
[email protected]I made these for my husband and he loved them! He said they were the best breakfast pockets he's ever had.
Kingston
[email protected]These were a little too greasy for my taste.
Md Roni
[email protected]I'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
[email protected]I followed the recipe exactly and they turned out perfectly. I'm so glad I found this recipe!
Harry Okao
[email protected]These were good, but not great. The crust was a little too dry for my taste.
Kaitlin Johnson
[email protected]I'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
[email protected]These were a hit with my family! Even my picky kids loved them.
Melissa Martins
[email protected]These 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
[email protected]I 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.