Sausage and Egg Breakfast Pockets

Sausage and Egg Breakfast Pockets Image Author: Canadian Living Credits: Sausage and Egg Breakfast Pockets Image

Kids will love these breakfast pockets; they might even love helping to make them. Pizza dough is stretchy and tacky, so be sure that your work surface and hands are well floured to make the rolling process easy. Serve with salsa, ketchup or hot sauce. For best results, reheat frozen pockets wrapped in foil in the oven or toaster oven. 

  • Portion size 16 servings
  • Credits : Canadian Living Magazine: October 2012


  • 1 pkg (about 700 g) pizza dough
  • 1 potato (about 10 oz/280 g), peeled and diced
  • 8 oz breakfast sausage links (about 8), casings removed
  • 1 onion diced
  • 1/2 sweet red pepper diced
  • 1/4 teaspoon pepper
  • 8 eggs beaten
  • 1 cup shredded old Cheddar cheese
Egg Wash:
  • 1 egg beaten
  • 2 teaspoons water


Divide dough into 16 pieces; roll each into ball. Place on well-floured surface and cover with damp tea towel. Let stand for 20 minutes.

Meanwhile, in large pot of boiling salted water, boil potato just until tender, about 3 minutes. Drain and rinse under cold water; set aside.

Meanwhile, in large skillet, brown sausage over medium-high heat, crumbling with back of spoon, about 3 minutes. Drain all but 1 tbsp of the fat from pan.

Add potato, onion, red pepper and pepper to pan; cook over medium heat, stirring occasionally, until onion is light golden, 8 to 10 minutes.

Stir in eggs; cook, stirring gently and often, until eggs are set, 3 to 4 minutes. Remove from heat. Stir in cheese; set aside.

Egg Wash: Beat egg with water; set aside.

On well-floured surface and working with 1 ball of dough at a time, gently roll, stretch and pull into about 5-inch (12 cm) circle; place scant 1/3 cup filling in centre. Brush edge with egg wash; fold dough over filling to resemble half-moon. Using floured fork, press edges together; place on parchment paper–lined baking sheet. Brush top with egg wash.

Bake in 425ºF (220ºC) oven until tops are golden, 18 to 20 minutes. Let cool for 5 minutes. (Make-ahead: Let cool. Refrigerate in airtight container for up to 2 days. Or individually wrap in plastic wrap and freeze for up to 2 weeks. Reheat in 350ºF/180ºC oven for 25 minutes.)

Nutritional facts Per piece: about

  • Fibre 2 g
  • Sodium 364 mg
  • Sugars 3 g
  • Protein 10 g
  • Calories 230.0
  • Total fat 10 g
  • Potassium 178 mg
  • Cholesterol 119 mg
  • Saturated fat 4 g
  • Total carbohydrate 24 g


  • Iron 13.0
  • Fibre 0.0
  • Folate 25.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 11.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 7.0
  • Vitamin C 12.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Sausage and Egg Breakfast Pockets