If you’re looking for a make-ahead, filling breakfast that can be reheated throughout the week with ease, these Paleo Breakfast Pockets are exactly the thing. 

We are 14 days into the new year and guess what? We’ve stuck to our new thriftier plan of getting takeout only once a week and cooking the rest of our meals. It’s a little exhausting at time when all I want is a short cut, but at the same time, it’s really nice to see us adhering to our goal. 

We didn’t budget a particular dollar amount on food spending, but we noticed over the last year, and especially over the pandemic, we freely ordered in and got a little complacent about cooking. We let convenience take over and it sure showed up in our monthly spending. Let’s just say, we got a little carried away and needed to reign it in; and so we did.

The good news is, it’s forced me to get a little more creative with meals so I don’t get bored or lazy. This meal was born out of two reasons. One: I had a roll of breakfast in the fridge that needed to be used before expiry (boo, food waste). Two: I get messages quite frequently about make-ahead breakfast ideas that won’t eat too much time on weekday mornings. Done and done. 

These breakfast pockets can really be customized with whatever you’d like to see in them. I used sausage and sharp cheddar but scrambled egg, bacon, and ham would likely work well too. And naturally, if you see an ingredient you cannot tolerate, you can try to work around it but I do not typically know substitutions for everything that work without fault. Per usual #SubTheDamnCheese if you cannot tolerate dairy. Y’all know how this works by now, right?

Paleo Breakfast Pockets

Print Recipe

• Author: Jennifer Robins

Ingredients

Scale 1x2x3x

• 1 bag Legit Bread Company Challah Mix
• 2 packets quick yeast
• 1/4 cup maple syrup or honey
• 1/2 cup warm water
• 3 eggs
• 3 tablespoons avocado or olive oil
• 1 tablespoon apple cider vinegar
• 1 pound breakfast sausage
• Sliced or shredded sharp cheddar
• Fresh minced chives

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Instructions

1. Prepare the challah mix as directed by the instructions on the bag
2. Preheat oven to 350F
3. Instead of braiding, divide the dough into 8 equal parts
4. Divide also, the breakfast sausage into 8 equal parts
5. Take one piece of dough, roll it out into a disc, around 5 inches in diameter
6. Sprinkle or lay down small slices of cheddar
7. Take one piece of the uncooked sausage and flatten it into a smaller disc, placing it on top of the cheese
8. Wrap the dough around the sausage and seal it underneath, then place it seam side down
9. Make a small “x” on top with a knife so the juices and cheese may seep out if needed while baking
10. Bake for up to 30 minutes or until the juices run clear and the meat and bread are cooked through
11. Serve right away or store in an air tight container in the fridge and warm throughout the week