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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Rafaqat Shah
[email protected]Meh.
A Healing Point Acupuncture Center, PLLC
[email protected]I've made these pockets several times now and they're always a hit. I've tried different fillings, but the cream cheese and veggie filling is my favorite. The almond flour crust is also a great way to sneak in some extra fiber.
Kamogelo Ratlou
[email protected]Yum! These breakfast pockets were a great way to start my day. They were filling and flavorful, and the almond flour crust was a nice change from traditional bread.
Sakhi Sakhi
[email protected]These pockets were a bit too bland for my taste. I wish there was more seasoning in the cream cheese filling.
ELIOR FOREX
[email protected]Not a fan of cream cheese, so I used avocado instead. It was a great substitute and the pockets were still delicious and satisfying.
md mir
[email protected]These pockets were a hit with my whole family! Even my kids, who are usually not fans of keto food, loved them. The crust was crispy and the filling was flavorful and creamy. Definitely adding this recipe to our regular breakfast rotation.
Asrar Anjum
[email protected]The almond flour crust was a bit too dry for my taste, but the cream cheese filling was spot on. Overall, it's a good recipe, but I might try a different crust next time.
Sita Bairagi
[email protected]I'm always looking for new keto recipes, and this one did not disappoint. The pockets were delicious and filling, and they kept me satisfied all morning. I'll definitely be making these again!
Nkafu derrick
[email protected]These breakfast pockets were a lifesaver during my busy mornings. They were quick to assemble and could be eaten on the go. The almond flour crust was a nice change from traditional bread and the cream cheese filling was satisfyingly rich. Highly rec
Phathah Kobe
[email protected]The keto breakfast pocket recipe is a great way to start your day. The pockets are easy to make and can be filled with a variety of ingredients, so you can customize them to your liking. I would definitely recommend this recipe to anyone looking for
Arslan Xmarty
[email protected]Meh.
kasali ayomide
[email protected]Not a fan of almond flour, but this recipe changed my mind. The crust was light and airy, and the filling was rich and flavorful. Will definitely try this again with different fillings.
RISUN TD
[email protected]This keto breakfast pocket recipe was an absolute hit! The almond flour crust turned out crispy and flaky, and the cream cheese and veggie filling was delightful. I especially loved the hint of garlic and onion in the filling. Definitely a keeper!