Keto Sausage And Egg Breakfast Pockets

Keto Sausage and Egg Breakfast Pockets are made using my Flaky Keto Puff Pastry Recipe.

These are super filling and really delicious!

The pastry dough becomes so flaky, buttery and crisp..you may forget you're eating a low carb breakfast!

The inside of these breakfast pockets is stuffed with cooked pork sausage, scrambled eggs and melty cheddar cheese. (You can even add bacon if you're feeling real crazy).

Disclaimer: this post contains some affiliate links.

These breakfast pockets are really not difficult to make once you get my keto puff pastry dough down! The dough itself isn't even hard to put together, it's just a bit of a process to make it your first time.

Once you get good (as many of my blog followers have!) you can prepare this pastry ahead of time and keep it in the freezer for later use. You can also get super creative and make all kinds of breakfast, lunch, dinner and even keto dessert recipes with it!

With that said, let's talk about what's in the pastry itself to make it so light, flaky and crisp..unlike any other keto dough I've tried.

Vital Wheat gluten is the magical ingredient in this dough (or at least one of them).

I constantly get asked if it's keto, what it is, where to buy it, etc. So I've written an entire article on it you can see here to learn more.

In summary, vital wheat gluten is the protein found in wheat. It's what creates gluten strands and provides the soft but chewy texture in bread and baked goods.

Vital wheat gluten is extracted and separated from the wheat so on it's own, it's only a protein with minimal carbs attached to it.

It's perfectly fine on a keto diet if you track the NET carbs in this recipe like anything else but the only people who absolutely should NOT consume it is those with a gluten allergy or who are celiac.

BUT don't be upset that you can't make this recipe if you have a gluten allergy..I've got you.

I also created a version of this keto puff pastry that's completely gluten free and still so crisp and delicious. It's secret ingredient is psyllium husks!

You can also find that version in the original Flaky Keto Puff Pastry blog post.

So if you want to make this recipe and you are gluten intolerant, follow the instructions in the blog post mentioned above to make the pastry and then follow the steps here to turn that pastry dough into Keto Sausage and Egg Breakfast Pockets!

Anyways, bake to the rest of the ingredients!

You'll also need some oat fiber, almond flour and a little coconut flour for this recipe. These ingredients help to form the base of the puff pastry while the vital wheat gluten adds the elasticity and protein content to help the pastry brown in the oven.

Lastly, I do include some xanthan gum, baking powder and salt in this dough. The xanthan gum is something you technically can leave out but I do often recommend it for texture purposes. It gives the dough even more of that elastic, stretchy texture.

Once you get all your ingredients for this Keto Sausage and Egg Breakfast Pockets recipe, the other essential part is the rolling and folding of the dough.

It sounds complicated but pastry really isn't that hard. You basically just roll the dough out flat, fold the sides in like folding a pamphlet, rotate it and roll it out again. Do this 5-6 times and you've got a beautifully layered pastry dough. You can watch the video here to see what I mean.

You can ignore the brushing in-between in this video, we won't be doing that. I just flour my dough and surface lightly with additional vital wheat gluten after ever fold.

The other important part to pastry is keeping it COLD. You don't want squishy, soft pastry. It should be firm and easy to work with. To keep it cold, we use gold grated or chopped butter to make the dough and refrigerate it after initially forming a dough ball.

Once we roll it out 6 times as mentioned above, we then refrigerate it again before rolling it out one final time into the shape we desire.

This keeps the dough chilled. You can also place it back in the fridge at any point in time you feel it's getting too warm.

Now that we've learned about pastry if figured out which dough we want to use..let's move on to the more important stuff!

Ingredients In Keto Sausage and Egg Breakfast Pockets Pastry Dough

Tools I Used To Make Keto Sausage and Egg Turnovers

Low Carb Substitution Guide – This is totally optional but if you like my recipes, I now have a $5 guide available with all of the substitutions I use to create every recipe on my site. You can use this to convert old traditional recipes and create new keto recipes! You can purchase it here and/or read more if you are interested. I appreciate your support so much guys!
Nutritional Food Scale – AKA my best friend. This little buddy has been with me for over 4 years and never fails. Perfect measurements and only needs the batteries replaced maybe once a year!
Non-Stick Rolling Pin – I didn’t use this one originally for the recipe but I highly recommend it so you don’t have to constantly flour your surface and roll the dough out with wax or parchment paper!
Wax/Parchment Paper – Makes it easier to roll out dough that’s sticking to your rolling pin.
Saran Wrap – To wrap the dough for chilling

Tips For Making Keto Sausage and Egg Pastry Breakfast Pockets

If you are gluten intolerant please see my Gluten Free Puff Pastry and follow the instructions there instead of these to make your pastry dough, then come back to these instructions to turn that dough into sausage and egg breakfast pockets!
Don't over-mix the pastry dough. You want it just mixed enough so you can form a rough ball and place it in the fridge. The dough doesn’t have to be perfect right away because you’ll be rolling it out several times and the butter will eventually become less “chunky” in the dough.
Your dough should seem a little dry at first but once you get rolling it, the butter chunks should moisten it more. If you find your dough still very dry, you can sprinkle a bit of cold water on it as needed to add moisture OR alternatively if you find it too wet, sprinkle vital wheat gluten as you are rolling and folding it.
If your dough rolls out messy and looks rough at first, that’s completely fine, sprinkle vital wheat gluten as needed, and continue to follow the folding instructions. It will start to smooth out more after each layer. You can also push in rough edges slightly before rolling to help it come together.

Storage Instructions For Keto Puff Pastry Sausage and Egg Breakfast Pockets

Storage for these can happen in multiple ways..

First-off, you can make the puff pastry dough as the instructions state and stop once you finish the folding and rolling process.

Wrap the keto pastry dough in saran wrap, place it in a ziplock and either set in the fridge for up to 3 days or freeze until you plan on using it (let the dough thaw in the fridge for 24 hours or on the counter until still cold but manageable to use after freezing).

You can also freeze the sausage and egg breakfast pockets themselves just before or after baking. Freeze them before baking and putting on any egg wash.

Layer them in an airtight container between layers of parchment paper or in a ziplock between layers of parchment. Bake them off from frozen when you want them next, just be sure to add a few extra minutes to the baking time.

Lastly, you can freeze them after they are fully cooked. Wait until they cool completely, then store in the same way mentioned above. Re-heat them in the oven at 400*F until warm.

Keto Sausage and Egg Breakfast Pockets Recipe

Serves: 5 sausage and egg breakfast pockets

Ingredients:

Keto Puff Pastry Dough

5 tbsp vital wheat gluten, 50g (see above in the post for more info!)
1/4 cup almond flour, 30g
2 tbsp oat fiber, 14g
1 tbsp coconut flour, 7g
3/4 tsp baking powder
1/4 tsp xanthan gum, optional, recommended for texture
1/16 tsp salt (1/4 tsp if using unsalted butter)
125g salted butter, cold
1/3 cup + 1-2 tbsp cold water
1 whisked egg + 1/2 tbsp water (for brushing)

Filling

3 pork sausage links, cooked, chopped
2 eggs, scrambled
2 tbsp cooked and chopped bacon (optional)
1/3 cup shredded cheese, 45g

Directions:

In a bowl, add all of your puff pastry dry ingredients.
Grate the cold butter into the bowl.
Stir gently until the butter is coated in flour.
Add the cold water and stir again just until you can form a rough ball shape (use your hands towards the end, be careful not the work the dough too much, this should be a VERY rough ball and the butter should still be visible in pieces).
Wrap the dough ball in saran wrap and place it in the fridge for 30min.
Meanwhile you can cook your eggs. I like to add salt & pepper to mine along with a touch of cream for perfectly scrambled eggs!
In a bowl, add your scrambled egg once it's had time to cool. Also add your chopped sausage, bacon if using and shredded cheddar cheese. Stir to combine.
Place this sausage, egg, bacon and cheese mixture in the fridge to chill while you work on the pastry dough.
Remove the chilled pastry dough from the fridge. Grease two pieces of parchment paper (or one piece of parchment and a flat clean surface) with oil. Sprinkle vital wheat gluten.
Place your dough on the surface and top with the second piece of greased parchment paper. Roll the dough out flat.
Fold each side of the dough inward (see photo), then turn the dough 90* and roll it out flat, squishing down the folded layers you just made. Then once again, fold each side inwards, turn 90* and roll it out flat. You want to repeat this 5-6 times to ensure layers of butter are spread throughout the dough. It will start off very rough looking but don’t worry about that! Just push the rough edges in a bit and continue repeating the process until it looks more uniform. ( If at any time your dough feels warm, place it back in the fridge or freezer for a bit to get cold again. You don’t want your butter to melt).
After you’ve rolled the dough out 5-6 times following step 7, fold it once more, Saran Wrap it and place it back in the fridge for another 30min.
After the dough has chilled for another 30-40min. Take it out, place it again on a greased and floured surface or between two pieces of greased and floured parchment paper and pre-heat your oven to 425*F.
Roll it out flat into a large rectangle as best as you can. Cut the big rectangle into 4 smaller ones and cut off any uneven edges. Save the scraps and place them, wrapped, in the fridge!
Take a square of dough and roll it out once more on it's own. Place filling in the center of the square and then fold from one corner to the other as you would when making a turnover.
Squish the edges together using your fingers, then take a fork and press all along the edges to fully seal everything in. Lastly, pierce two small holes in the top of the dough to let the air escape while baking. Set the finished sausage and egg breakfast pocket on a parchment lined baking sheet.
Repeat this process for the rest of the 3 squares of dough. For the final square, re-roll the scraps you have from earlier to form a rough square. Add filling and fold just as you did for the other breakfast pockets.
Once all the sausage and egg breakfast pockets are ready to go, brush them with a whisked egg mixed with 1 tsp water.
Bake for 25-27min or until they are puffed and golden brown. Serve warm with low sugar ketchup or sugar free maple syrup. Enjoy your Keto Sausage and Egg Breakfast Pockets!

*See above in the post for storage instructions*

Nutrition for 1/5th of recipe: 372 calories | 2.1g NET carbs | 16.2g protein | 4g fiber

Print Recipe

5 from 1 vote

Keto Sausage and Egg Breakfast Pockets

Prep Time35

Cook Time25

Refrigeration Time1

Total Time2

Course: Breakfast, Snack

Keyword: keto breakfast pockets, keto puff pastry, keto sausage and egg breakfast pockets

Servings: Sausage and Egg Breakfast Pockets

Calories: 372kcal

Author: sammysamgurl

Ingredients

Keto Puff Pastry Dough

5 tbsp vital wheat gluten 50g (see above in the post for more info!)
1/4 cup almond flour 30g
2 tbsp oat fiber 14g
1 tbsp coconut flour 7g
3/4 tsp baking powder
1/4 tsp xanthan gum optional, recommended for texture
1/16 tsp salt 1/4 tsp if using unsalted butter
125 g salted butter cold
1/3 cup + 1-2 tbsp cold water
1 whisked egg + 1 tsp water for brushing

Sausage and Egg Filling

3 pork sausage links cooked, chopped
2 eggs scrambled
2 tbsp cooked and chopped bacon optional
1/3 cup shredded cheese 45g

Instructions

In a bowl, add all of your puff pastry dry ingredients.
Grate the cold butter into the bowl.
Stir gently until the butter is coated in flour.
Add the cold water and stir again just until you can form a rough ball shape (use your hands towards the end, be careful not the work the dough too much, this should be a VERY rough ball and the butter should still be visible in pieces)
Wrap the dough ball in saran wrap and place it in the fridge for 30min.
Meanwhile you can cook your eggs. I like to add salt & pepper to mine along with a touch of cream for perfectly scrambled eggs!
In a bowl, add your scrambled egg once it's had time to cool. Also add your chopped sausage, bacon if using and shredded cheddar cheese. Stir to combine.
Place this sausage, egg, bacon and cheese mixture in the fridge to chill while you work on the pastry dough.
Remove the chilled pastry dough from the fridge. Grease two pieces of parchment paper (or one piece of parchment and a flat clean surface) with oil. Sprinkle vital wheat gluten.
Place your dough on the surface and top with the second piece of greased parchment paper. Roll the dough out flat.
Fold each side of the dough inward (see photo), then turn the dough 90* and roll it out flat, squishing down the folded layers you just made. Then once again, fold each side inwards, turn 90* and roll it out flat. You want to repeat this 5-6 times to ensure layers of butter are spread throughout the dough. It will start off very rough looking but don’t worry about that! Just push the rough edges in a bit and continue repeating the process until it looks more uniform. ( If at any time your dough feels warm, place it back in the fridge or freezer for a bit to get cold again. You don’t want your butter to melt).
After you’ve rolled the dough out 5-6 times following step 7, fold it once more, Saran Wrap it and place it back in the fridge for another 30min.
After the dough has chilled for another 30-40min. Take it out, place it again on a greased and floured surface or between two pieces of greased and floured parchment paper and pre-heat your oven to 425*F.
Roll it out flat into a large rectangle as best as you can. Cut the big rectangle into 4 smaller ones and cut off any uneven edges. Save the scraps and place them, wrapped, in the fridge!
Take a square of dough and roll it out once more on it's own. Place filling in the center of the square and then fold from one corner to the other as you would when making a turnover.
Squish the edges together using your fingers, then take a fork and press all along the edges to fully seal everything in. Lastly, pierce two small holes in the top of the dough to let the air escape while baking. Set the finished sausage and egg breakfast pocket on a parchment lined baking sheet.
Repeat this process for the rest of the 3 squares of dough. For the final square, re-roll the scraps you have from earlier to form a rough square. Add filling and fold just as you did for the other breakfast pockets.
Once all the sausage and egg breakfast pockets are ready to go, brush them with a whisked egg mixed with 1 tsp water.
Bake for 25-27min or until they are puffed and golden brown. Serve warm with low sugar ketchup or sugar free maple syrup. Enjoy your Keto Sausage and Egg Breakfast Pockets!

Notes

Ingredients Links

Tips For Making Keto Sausage and Egg Pastry Breakfast Pockets

If you are gluten intolerant please see my Gluten Free Puff Pastry and follow the instructions there instead of these to make your pastry dough, then come back to these instructions to turn that dough into sausage and egg breakfast pockets!
Don't over-mix the pastry dough. You want it just mixed enough so you can form a rough ball and place it in the fridge. The dough doesn’t have to be perfect right away because you’ll be rolling it out several times and the butter will eventually become less “chunky” in the dough.
Your dough should seem a little dry at first but once you get rolling it, the butter chunks should moisten it more. If you find your dough still very dry, you can sprinkle a bit of cold water on it as needed to add moisture OR alternatively if you find it too wet, sprinkle vital wheat gluten as you are rolling and folding it.
If your dough rolls out messy and looks rough at first, that’s completely fine, sprinkle vital wheat gluten as needed, and continue to follow the folding instructions. It will start to smooth out more after each layer. You can also push in rough edges slightly before rolling to help it come together.