These hot pockets are loaded with Kiolbassa Jalapeño Beef Smoked Sausage, scrambled eggs, onions, peppers, and cheese. Talk about a breakfast of champions.

  • ¾ cup shredded mozzarella (part skim / low moisture)
  • ⅓ cup almond flour
  • 1 egg white
  • ½ teaspoon xanthan gum (optional)

  • 1 tablespoon avocado oil
  • 2 tablespoons diced onion
  • 2 tablespoons diced bell pepper
  • 1 tablespoon diced jalapeno pepper
  • 1 Kiolbassa Jalapeno Smoked Sausage, diced
  • 2 large eggs
  • ¼ cup shredded Mexican blend cheese

  1. Preheat the oven to 400° F.
  2. In a medium mixing bowl melt the mozzarella in the microwave just until melted, about 30 seconds.
  3. Stir in the remaining dough ingredients into the mozzarella.
  4. Roll into a ball and knead 1 or 2 times. Place the dough between 2 sheets of parchment paper. Using a rolling pin roll the dough out to a ¼” thickness.
  5. Heat the oil in a large cast iron skillet over medium high heat. Once hot add in the peppers and onions, cooking 2-3 minutes until soft. Add in the sausage, cooking another 2-3 minutes longer until browned. Use a spatula to scoot the mixture to one side and crack in the eggs. Scramble the eggs and cook just until done.
  6. Place the mixture in the middle of the dough folding in the sides. Poke the top with a fork so that the steam can escape while cooking.
  7. Carefully transfer the hot pocket to the skillet and transfer to the oven. Bake for 20 minutes until golden brown. Remove from pan, cut in half and serve.
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