Paleo Breakfast Pockets
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.
Ingredients
- 11.6 oz11.6 oz11.6 oz Legit Challah Bread Mix - Legit Bread Company, one package
- 222 Quick Rise Yeast, 2 packets
- .25 cup.25 cup.25 cup Pure Maple Syrup, or honey
- .5 cup.5 cup.5 cup Water, warm
- 333 Eggs
- 3 Tbsp3 Tbsp3 Tbsp Avocado, or olive oil
- 1 Tbsp1 Tbsp1 Tbsp Apple Cider Vinegar
- 1 lb1 lb1 lb Breakfast Sausage
- Sharp Cheddar Cheese, Sliced or shredded
- Chives, fresh and minced
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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
- Prepare the challah mix as directed by the instructions on the bag
- Preheat oven to 350F
- Instead of braiding, divide the dough into 8 equal parts
- Divide also, the breakfast sausage into 8 equal parts
- Take one piece of dough, roll it out into a disc, around 5 inches in diameter
- Sprinkle or lay down small slices of cheddar
- Take one piece of the uncooked sausage and flatten it into a smaller disc, placing it on top of the cheese
- Wrap the dough around the sausage and seal it underneath, then place it seam side down
- Make a small X on top with a knife so the juices and cheese may seep out if needed while baking
- Bake for up to 30 minutes or until the juices run clear and the meat and bread are cooked through
- 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
Breakfast Coconut Free Gluten Free Grain Free Nut Free Shellfish FreeThis 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. |
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