Keto Breakfast Pocket recipe

Directions Keto Breakfast Pocket

Directions

1. 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.

2. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.

3. Mix together almond flour and xanthan gum in a small bowl.

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.

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.

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.

7. Bake in the preheated oven until dark golden brown on top, about 20 minutes.

Recipe Yield

Recipe Note