Breakfast Pizza Pockets are a fun way to spruce up your mornings! With simple, balanced ingredients and about 20 minutes of cooking time, these pastries will be devoured before you know it.
I'm always looking for meal prep breakfast ideas to keep things interesting. These Breakfast Puffs are SO fun and insanely delicious, even though they don't require much effort.
Just cook all of your meats, veggies, and eggs; then layer everything in the center of pizza dough before rolling into a ball and baking. Brush with garlic butter and enjoy!
The Coined Breakdown
- Total Cost per serving: $0.48
- Total Cost (12 servings): $5.77
- Those Other Guys: $1.37 per serving
Ingredients
- Pizza Dough - There's a recipe for a quick no-rise pizza dough on my site. However, you can also use canned/refrigerated dough to save time.
- Breakfast Sausage - Our home loves using chicken sausage, but you can also sub in pork or turkey breakfast sausage.
- Frozen Chopped Spinach - To make sure we get our veggies in. I've also used frozen kale before!
- Eggs & Cottage Cheese - Be sure to soft scramble these and slightly undercook them, since they will finish off in the oven. Adding a bit of cottage cheese gives a fluffy egg with extra protein.
- Shredded Cheese - I used Monterey Jack for this, but feel free to try mozzarella, a taco blend, or pepper jack.
- Garlic Butter - To keep with the pizza theme, you just have to brush these with garlic butter straight out of the oven. It's divine!
Variations and Substitutions
Protein: Instead of sausage, try crumbled cooked bacon or diced ham!
Other Filling Ideas: For creative flavor combinations, try egg whites, feta, and spinach for a vegetarian twist. Or what about beef bacon, onions and peppers, and gouda?
Dips: Serve these with a side of hot sauce, pizza sauce, sausage gravy, or blackberry jam.
How to Make Breakfast Pizza Pockets
Step 1: Start out by cooking all of your filling ingredients like the sausage and eggs.
Stack them in the middle of a piece of pizza dough rolled thin, and top with your favorite shredded cheese.
Step 2: Pull and fold the sides of the dough over so everything is completely covered, then flip and place - folded side down - on a parchment-lined baking sheet.
Brush with a little garlic butter and bake at 400℉ for 18 minutes. Top with the remaining butter and enjoy!
Recipe Pro Tip
- Roll the pizza dough out. You want a pretty thin piece of dough to properly stretch and cover all of your fillings.
Recipe FAQs
Yes you can!
Place the cooled pizza pockets on a parchment-lined tray and freeze for about an hour; this helps prevent them from sticking to each other.
After that, transfer to a freezer-safe bag and store for up to 3 months.
Reheat straight from frozen in the oven, a toaster oven, or an air fryer for the best texture.
No, I wouldn't recommend. The pizza dough will cook much faster than raw meats. Fill your pizza pockets with fully cooked meats and eggs.
Other Tasty Breakfast Recipes You'll Crave!
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Breakfast Pizza Pockets
Equipment
- Large Skillet
- Silicone Spatula
- Immersion Blender
- Pizza Cutter Wheel
- Pastry Brush
- Sauce Bowl
Ingredients
- 16 ounces ground chicken sausage
- 6 ounces frozen chopped spinach
- ½ teaspoon salt
- 6 count large eggs
- ⅓ cup cottage cheese
- ¼ cup water
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cans refrigerated pizza dough
- 8 ounces shredded Monterey Jack cheese
Garlic Butter Glaze
- 3 tablespoons salted butter (melted)
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
Instructions
- Cook the ground sausage on medium-high heat until done, using a spatula to create small crumbles. Drain any oil and set aside.16 ounces ground chicken sausage
- Sauté the frozen spinach in that same skillet until soft, seasoning with ½ teaspoon of salt. Set aside.6 ounces frozen chopped spinach, ½ teaspoon salt
- In a small bowl, whisk together the eggs, cottage cheese, water, 1 teaspoon of salt, and the black pepper using an immersion blender.6 count large eggs, ⅓ cup cottage cheese, ¼ cup water, 1 teaspoon salt, ½ teaspoon black pepper
- Pour into a greased skillet and slowly scramble on low heat. Set aside.
- Preheat your oven to 400℉.
- Roll one can of pizza dough out into a thin rectangle on a parchment paper-covered surface. Cut the dough into 6 equal pieces.Repeat with the remaining can of dough to create 12 pieces of dough.2 cans refrigerated pizza dough
- Add a spoonful of sausage, spinach, and eggs to the middle of one piece. Sprinkle the shredded cheese on top.8 ounces shredded Monterey Jack cheese
- Fold the dough over to completely cover the toppings. Pinch the edges to seal, then flip the pocket over. Repeat to make 12 total pizza pockets and place on a parchment-lined baking sheet.
- Mix together the garlic butter ingredients in a sauce bowl.3 tablespoons salted butter, 3 tablespoons extra-virgin olive oil, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning
- Brush each pizza pocket with a little of the garlic butter, reserving the rest for later.
- Bake for 18 - 20 minutes until golden brown. Brush the tops with the remaining garlic butter.
- Serve with sausage gravy, salsa, or sriracha to dip. Enjoy!
Did you make this recipe? Let me know what you think!