These keto-friendly breakfast pockets have a cheesy, sausage-filled crust that surrounds a scrambled egg and American cheese filling.
Preparation Time
15 mins
Cooking Time
40 mins
Total Time
55 mins
Calories
567 Calories
Recipe Instructions
Step 1
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
Step 2
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.
Step 3
Mix together almond flour and xanthan gum in a small bowl.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
Bake in the preheated oven until dark golden brown on top, about 20 minutes.
