Breakfast Hot Pockets!

So since the hot pockets were SO amazing, I wanted to expand on it and make some ahead to reheat for breakfasts during the week. Since the dough is a cheese base, it’s a good idea to allow them to cool for a few minutes after reheating. A toaster oven is ideal, but still quite awesome in the microwave on the run.

I decided to knead the sausage into the crust dough, but that’s optional. It can be used as a stuffing or eliminated completely.




  • 1 1/2 cups shredded mozzarella
  • ¾ cup almond flour
  • 2 tbs cream cheese (1 ounce), cubed
  • 1 egg (optional)
  • 1 tsp xanthan gum (optional)
  • 1/2 tsp sea salt
  • 6 links breakfast sausage, cooked and chopped

Filling (possibilities are endless):

  • 4 eggs, scrambled
  • 4 slices deli american cheese (or any other cheese of your choosing)


Preheat oven to 400 degrees.

Put mozzarella cheese and cream cheese into a microwave safe bowl and heat for about a minute and 20 seconds. Measure out almond flour and xanthan gum and combine in another bowl. Stir the cheeses for 30 seconds; add almond flour mixture, sausage crumbles, and egg. It will be difficult to mix. If it is too stringy, heat for another 20-30 seconds in the microwave. Wet hands and knead the dough, if necessary. It is okay if it doesn’t appear fully mixed. Form into 3-4 equal portions (depending on how big you would like the pocket to be) on a baking sheet with parchment or a baking mat. With wet hands, press and form into rectangles. Try to work quickly so that the dough doesn’t cool too much. It is easiest to manage if it is still warm.

Fill with preferred toppings. Fold the top of the dough over to form a pocket. Press the edges firmly together so that your toppings don’t leak out. Bake for 20 minutes or until dark golden brown on top.


19 thoughts on “Breakfast Hot Pockets!

    1. It really depends on what you put into them. The crust alone is 3.4 net carbs per serving. If you do not count net carbs and do total carbs, it would be 4.9. You need to make sure to calculate the carbs on whatever stuffing you use as well.

      Liked by 1 person

    1. I love it too. I usually get four pockets out of it, and one per meal tides me over especially if I’ve been sticking to the low carb all of the time (major improvement in appetite control).


    1. There are too many variables (what you put in them, what kind of meat, what brand, whether or not you cook your eggs in oil or butter, if you put cream in your eggs… there are just too many variables. If you go to the fathead dough recipe here, it has all of the nutritional info so that you can divide it by however many pockets you’re making, and then calculate using your ingredients of choice.


  1. I’m cooking this now but made it like a breakfast pizza with ham, cheese and scrambled egg. Nervous about not cooking the crust first, like I do with the FHP recipe. Yikes! I’ll let you know how it turns out!


  2. We made these for camping and reheated them in a skillet on a low temp. Be careful not to burn them. They also freeze well. I put in the microwave for 30 seconds and finish in the toaster oven. I like to add spinach, orange pepper and green onions to the eggs.


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