My Keto Breakfast Pockets will become your favorite grab-and-go breakfast! They are freezable so you can just pop one in the microwave before running out the door. You can easily customize them with your favorite breakfast meats and cheeses. This easy keto breakfast recipe is low carb, gluten-free, grain-free, sugar-free, and Trim Healthy Mama friendly.
I have a really hard time with breakfast. I have a bad habit of only drinking coffee until lunch if I don't have something keto friendly that is easy to grab. I don't want to waste the healthy benefits I've gotten from a keto diet by caving in to a regular bagel or bowl of carby cereal.
Pair that with my childhood nostalgia of eating hot pockets and I knew I wanted to make a freezable breakfast pocket that could just pop in the microwave. These Keto Breakfast Pockets fit the bill.
They are one of my favorite keto breakfast recipes still after almost 6 years of blogging. They are just as easy as making a low carb breakfast sandwich when you make the first batch and when it's time to just reheat them it is even easier.
The genius low carb mozzarella based dough is the key to these keto breakfast pockets. My tricks, after making this dough dozens of time, are to get the cheese good and gooey and then mix it in the food processor. This helps to make a perfect uniform dough without threads of mozzarella.
How to make Keto Breakfast Hot Pockets
After you make the fathead dough just form it into circles and fill it with your favorite breakfast items.
You just need to scramble a couple of eggs and then fill the pockets and bake. If you've made a fathead pizza before you can make this recipe.
First Step: Make the mozzarella dough. Divide into balls of dough on parchment.
Second Step: Flatten the dough into circles. It helps to use wet hands when doing this. Otherwise, the dough can stick to your fingers.
Third Step: Add your choice of fillings. Make sure you don't overfill the pastries. I have a bad habit of doing this. You need to able to close them up.
Fourth Step: Wrap the dough around the fillings. Pinch the edges closed to hold in the fillings.
Expert Tip: If you want a shiny outer crust you can brush the pastries with an egg wash.
Fifth Step: Transfer the parchment-lined baking sheet with keto breakfast pockets to a pre-heated oven. Bake until the dough is firm to the touch and golden brown.
What types of filling can I use?
I used chopped Canadian bacon but you can use any cooked breakfast meat in keto breakfast pockets.
Bacon, sausage, ham, or my personal Jersey girl favorite, Taylor Ham. You might know that as pork roll if you are from the southern half of my home state. You want to use cooked meat so brown your bacon first or turn your sausage into air fryer sausage patties.
Even browned meat like beef or turkey. This is a great way to use up leftovers. Make a Mexican version with leftover taco meat, some cheddar, and egg.
Can I add vegetables? Other types of cheese?
These would also be great with some sauteed or steamed vegetables. Mushrooms, peppers, and onions. Broccoli and cheddar. Spinach, tomatoes, and mozzarella. The possibilities are endless.
Feeling gourmet? Fill them with brie, smoked turkey, and a little homemade sugar-free cranberry sauce.
Isn't that golden dough pretty? I love a good pastry. Savory or sweet, it doesn't matter. My Spinach & Feta Pastries are also a must make. They are my take on the classic Greek Spanakopita.
- 2 eggs scrambled
- 4 oz Canadian bacon or other cooked breakfast meat
- ½ cup shredded cheddar cheese or other cheese or your choice
- Preheat oven to 350.
- Put mozzarella cheese and the cream cheese in a microwave-safe bowl. Microwave one minute. Stir. Microwave 30 seconds. Stir. At this point, all the cheese should be melted. Microwave 30 more seconds (it should look like cheese fondue at this point).
- Put the melted cheese and the other dough ingredients into a food processor and pulse until a uniform dough forms. (Alternatively, you can mix by hand but make sure to knead the dough thoroughly).
- Divide the dough into 8 pieces. Press each into a 6-inch circle on a piece of parchment paper on a baking sheet. It helps to wet your hands. Divide the filling between each circle of dough. Fold in the edges and crimp to seal. Place back on the parchment seam side down.
- Bake for 20-25 minutes until golden brown.