These make ahead breakfast pockets are here to help you make mornings easier for any parent! I say this with exclamation point because many times we think, “Oh I will have to make the kids a healthy wholesome breakfast”, and before you know it, it is time to leave the house!
Ahh, those mornings can be rough, but hopefully the purpose of this post is to help you, and your kiddos leave the house with a fast and filling breakfast.
What you need
I am a huge bread lover and there is nothing better than fresh bread combined with my other favorites, egg and cheese! The base of the dough is only two ingredients: Greek yogurt + self-rising flour.
For the filling, add whatever you love for breakfast: eggs, cheese, bacon, peppers, onions, mushrooms, spinach, and other ingredient up for grabs!
How to store
This recipe makes a wonderful to make ahead and they can be stored in the refrigerator or freezer.
Wrap in plastic wrap and store in a sealed container or plastic bag for optimal freshness. In our house they tend to go quickly, so I keep a few in the refrigerator and heat in the microwave or air fryer.
High Protein Breakfast Pockets
Ingredients
Dough
- 1 cup Greek yogurt
- 1 ½ cups self-rising flour
Filling
- 7 eggs
- 1 cup spinach
- 1 red bell pepper chopped
- ½ cup cheese shredded
- 6 links cooked chicken sausage cut into bite-size pieces
Instructions
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Preheat oven to 350 degrees.
Dough
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1. Place Greek yogurt in a mixing bowl and give it a stir. Add in 1 cup of flour and stir to combine. Gradually add in more flour until the dough starts to form a ball.
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2. Place the dough onto a well-floured surface and knead with your hands for a minute or two. If the dough tends to be too sticky, add some more flour and knead again. Form the dough into a small rectangle.
Filling
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1. In a greased skillet, add chopped peppers and sauté for two minutes. Add in fresh spinach leaves.
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2. Add eggs to the mixture in the skillet. Fold eggs over until thoroughly cooked.
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3. Add chicken sausage pieces to the mixture and heat through.
Making the pockets
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1. Score the dough into six equal parts. (Cut a line in line down the center of the dough and cut two horizontal lines) Split the dough into six equal parts.
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2. Roll out each dough section. You will use two sections for each pocket.
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3. Place a portion of the egg mixture onto the rolled-out dough. Top with another piece of rolled-out dough. Pinch the dough together to seal the dough and form a pocket.
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4. Continue to fill and form six breakfast pockets and place on a baking sheet. Bake at 350 degrees for 18 to 22 minutes, until dough is lightly browned.