Batch Cooking Breakfast Hot Pockets!

Batch cooking some of these babies for the week! There are SO many options here for fillings. Use eggs as your base and then add whatever you would want in a scramble or an omelet.

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. You could also put bacon in the crust as well (yeah, let that idea sink in because it tastes just as good as it sounds).

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Ingredients:

DOUGH:

  • 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)

Method:

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.

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