Paleo Breakfast Pockets (Edit recipe)

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.

20 minutes

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	210
Fat:	6 g
Carbohydrates:	30 g
Protein:	8 g
Cholesterol:	34 g
Sodium:	521 mg
Fiber:	2 g
Sugars:	7 g
Calculated per serving.

by Jennifer Robins

View original recipe

Serves: 8

Ingredients

11.6 oz Legit Challah Bread Mix, one package
2 Quick Rise Yeast, 2 packets
.25 cup Pure Maple Syrup, or honey
.5 cup Water, warm
3 Eggs
3 Tbsp Avocado, or olive oil
1 Tbsp Apple Cider Vinegar
1 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