Grab & Go Breakfast Pocket Recipe

If you follow me on Instagram, then you’re going to already know last Sunday afternoon was a baking marathon around these parts.  We were out of bread and I hate buying things I can bake, so I headed into the kitchen to start a batch.

As the dough began to rise I realized we were out of more than just bread, we needed breakfast choices for Corey, lunch snack options for the girls and the cookie jar was looking a little naked.

Now, baking is something I love – seeing my family & friends enjoy something I’ve made warms my heart.  It’s great knowing I could actually have some (if I wanted to) without the fear of getting sick from a sneaky ingredient.  It’s also incredibly cathartic, when I’m stressed I bake.

The thing is I’m a messy baker.  Usually I’m baking at least 2 things at one time and often there are ingredients, bowls and things everywhere.  To the onlooker I’m sure it looks horrific, but I know where everything is, I get it done well and my family knows if they value their fingers not to move anything.

Grab & Go Breakfast Pockets Title

The fact that we were out of so many things, we were facing another trip to Children’s hospital the next day, I work all week and I like to be efficient – once you’re making a mess you might as well do it all at once.  One mess, one clean up.  It would be silly to stretch all the clean up work over multiple days.

By day’s end, I’d made Whole Wheat Bread, Early Morning Breakfast Pockets, Graham Crackers, English Muffins, Vegan Banana Muffins, Brownie Bites & mini lunch pizzas.

You could scarcely see my kitchen counters & my feet hurt, but boy did it smell good.

As the pictures hit social media, I started getting requests for recipes.  Which warms my heart!  I spend hours taking recipes that are ok and playing with them to make them how I want them.  Lower in calories, healthier, easier, better (to me) you name it and getting the chance to either link to or share them is awesome!

Grab & Go Breakfast Pockets whole wheat
(A yummy whole wheat version – sub 1/2 the flour with whole wheat flour. Just work the dough slightly less to avoid it being tough)

I will share ALL of those recipes over time but today I’m just going to pick one – Grab & Go Breakfast Pockets.

Corey leaves for work earlier than the Butt Crack of Dawn, so a long leasurely breakfast isn’t really an option for him.  Actually he’s up so early it’s not an option at all, since to make it happen would almost make it a really late dinner.

Muffins are good grab and go, as are scones and breads but they’re mostly carb loaded.  They don’t bring a lot of protein to the table and they won’t stick with him for the whole morning.
Grab & Go Breakfast Pockets cheesy
(Sometimes the cheese just needs out!)

Realizing this a few years ago I began playing around with a Breakfast pocket, something of a married combination of a Calzone and a pizza pocket.  There have been many versions, some that work, some that flopped (literally) but finally I’ve got one that he loves.

The basic recipe is fairly simple, I use two filling options – Spinach, Egg White & mozza as well as a Breakfast Sausage skillet one.  Both are yummy and both are simple, and neither are set in stone.  Play around with the foods you’re family enjoys and let me know what filling combinations you come up with!

Grab & Go Breakfast Pockets
Serves 12
A healthy, easy grab & go breakfast pocket. These taste delicious warm right from the oven, or cold. They freeze & microwave well and make breakfast a breeze.
Write a review
Prep Time
1 hr 30 min
Total Time
2 hr
Prep Time
1 hr 30 min
Total Time
2 hr
For the pocket dough
  1. 1 Cup of warm water (temperature should resemble very hot bath water)
  2. 2 1/4 tsp of Fast Rising or Pizza Yeast (1 package)
  3. 1 Tbsp of Honey*
  4. 2 tsp Salt
  5. 2 Tbsp of Olive Oil
  6. 2 3/4 - 3 cups of All Purpose Flour (depending on humidity)
For the Spinach, Egg White & Mozza Filling
  1. 5 Egg Whites (can use whole eggs if preferred)
  2. 1/2 cup of Skim milk
  3. 1 Cup of fresh washed spinach leaves shredded (cut with kitchen sheers for ease)
  4. 1/2 - 3/4 shredded mozzarella
  5. 1/4 of a yellow pepper finely diced
  6. Salt & pepper to taste
  7. 1/8 tsp of red pepper flakes crushed (optional)
For the Sausage Breakfast Skillet Filling
  1. 1lb of Pork Breakfast sausage (ground out of the casing)
  2. 1 tsp of butter
  3. 1 tsp of olive oil
  4. 1/2 cup of white Vidalia onion diced
  5. 1/2 each of a yellow, red & orange pepper diced
  6. 1 cup of sliced button mushrooms
  7. 1/4 cup of finely diced zucchini (optional)
  8. 1/2 cup of fresh washed spinach leaves shredded
  9. 3/4 cup of shredded marble cheese
  10. 1/4 tsp of garlic powder
  11. 1/4 tsp of oregano
  12. salt & pepper to taste
For the dough & pocket completion
  1. Pre-Heat Oven to 425 degrees F
  2. Combine water, honey & yeast in the bowl of your mixer. Let sit for 5 minutes or until foamy & activated
  3. Add salt, oil & 1 cup of flour. Mix with your paddle attachment until combined
  4. Change to the dough hook and gradually add an additional 1.5 cups of flour
  5. Allow the mixer to beat on medium speed for 3 minutes, then check the dough. It should be tacky but not sticky. If it's still sticky work in the remaining 1/2 cup of flour in small amounts.
  6. Let your mixer go on medium-high speed for an additional 5 minutes. It will rock & be noisy, but the dough needs to be worked! After 5 minutes you should have a single ball of dough & the bowl should be clean.
  7. Remove dough from bowl, knead 3 times and place in a well greased large bowl.
  8. Cover, place in a warm spot & let rise for 1 - 2 hours, or until doubled in size
  9. Punch down the dough, remove from bowl and knead five times
  10. Divide into 12 equal balls & roll each one out into thin circle (approx 6" in diameter) on a lightly floured surface - FILLING EACH ONE AS YOU GO, if you roll them all out at once they will stick to your me.
  11. To fill, place desired mixture on one half the circle leaving a small edge clear to close pocket (mounding fairly high as dough will stretch over), top with cheese and close by pulling empty half over filling and pressing onto the clear edge with a fork or pinch.
  12. Poke the top of each pocket with a knife a few times to allow for steam to release
  13. Place on baking sheet and bake for 15 - 20 minutes or until tops are golden brown.
  14. Let cool for 5 minutes on a baking sheet then remove to plate or cooling rack
For Spinach, Egg White & Mozza Filling
  1. Place Egg Whites & skim milk into a blender and pulse for 15 seconds
  2. Pour into a lightly greased, pre-heated frying pan on medium heat and cook as for scrambled eggs, adding spinach, salt & pepper as you go.
  3. Place a strainer over a bowl & pour in egg mixture, allowing moisture to drain out. This is key in preventing a soggy pocket
  4. LET COOL COMPLETELY or your dough will end up with holes and not baking right.
  5. See dough recipe step 11 to continue
For Breakfast Sausage Skillet Filling
  1. Heat olive oil & butter together over medium/high heat in a large skillet
  2. Add onions and saute until translucent
  3. Add breakfast sausage and cook, breaking up as it cooks making sure to breakup large chunks
  4. Season with salt, pepper, oregano & garlic powder
  5. Add remaining vegetables & cook until sausage is well done (we like it a little crispy)
  6. Place a strainer over a bowl & pour in sausage mixture, allowing moisture & extra fat to drain out. This is key in preventing a soggy pocket
  7. LET COOL COMPLETELY or your dough will end up with holes and not baking right.
  8. See dough recipe step 11 to continue
  1. *Honey is key in making this dough. You can sub in sugar but I find it doesn't work out as well.
  2. NOTE: I make a batch of each filling when I do these, getting 6 of each kind as I go.
  3. Both mixtures freeze well, so if you end up with extra put them into a marked freezer bag or container and pop in the freezer for next time
Our Family Stone

Which Recipe Should I post next?!