Paleo Breakfast Pockets (Edit recipe)

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If you’re looking for a make-ahead, filling breakfast that can be reheated throughout the week with ease, these Paleo Breakfast Pockets are exactly the thing.

PREP TIME

20 minutes

COOK TIME

30 minutes

INGREDIENTS

10

Serves: 8

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Ingredients

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Prepare the challah mix as directed by the instructions on the bag
  2. Preheat oven to 350F
  3. Instead of braiding, divide the dough into 8 equal parts
  4. Divide also, the breakfast sausage into 8 equal parts
  5. Take one piece of dough, roll it out into a disc, around 5 inches in diameter
  6. Sprinkle or lay down small slices of cheddar
  7. Take one piece of the uncooked sausage and flatten it into a smaller disc, placing it on top of the cheese
  8. Wrap the dough around the sausage and seal it underneath, then place it seam side down
  9. Make a small X on top with a knife so the juices and cheese may seep out if needed while baking
  10. Bake for up to 30 minutes or until the juices run clear and the meat and bread are cooked through
  11. Serve right away or store in an airtight container in the fridge and warm throughout the week

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About This Recipe

Show nutritional information
This is our estimate based on online research.
Calories:205
Fat:6 g
Carbohydrates:29 g
Protein:8 g
Cholesterol:34 g
Sodium:520 mg
Fiber:2 g
Sugars:7 g
Calculated per serving.
Breakfast Coconut Free Gluten Free Grain Free Nut Free Shellfish Free

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