Breakfast Pockets

Prep Time: 1 hour 30 minutes (if you make your own bread dough); 30 minutes (using pre-made roll dough) 

Cook Time: 25 to 30 minutes per batch 

Servings: Makes 30 to 36 breakfast pockets, approximately 15 to 18 servings


  • Bread dough

  • 1½ cups warm water

  • 1 package yeast

  • 1 T. sugar

  • 2 tsp. salt

  • 2 T. butter

  • 3 to 4 cups flour



  • Filling mixture

  • 18 eggs

  • 1 pound hot Italian sausage

  • 1½ cups sweet pepper, chopped

  • 1½ cups onion, chopped

  • 2 T. oil or butter

  • 1 cup salsa

  • Salt to taste



Bread Dough

Stir the sugar into the warm water and add the yeast. Allow to proof for five minutes.

Add flour, salt and butter. Stir until incorporated, then knead for eight minutes.

Place in buttered bowl, and allow to rise for an hour.



Sauté the chopped peppers and onions in the oil or butter until softened. Remove from the pan.

Add sausage and cook thoroughly, breaking up with a spatula to form small pieces.

Break all of the eggs into a medium sized mixing bowl and scramble with a fork.

When the sausage is thoroughly cooked, add the peppers, onions, and eggs to the sausage in the pan. Mix until the eggs are cooked.

Add the salsa, and then the salt to taste.



To assemble the pockets, tear off a hunk of dough roughly the size of a golf ball and roll it into a ball. On a floured surface, using a rolling pin, roll the dough to an eighth of an inch thickness, and roughly 6 inches by 8 inches in width and length.

Place a little more than one-quarter cup of egg and sausage mixture toward one side, fold over, and pinch shut the edges.

Place parchment paper on a baking sheet. Set the breakfast pocket on the baking sheet. Although the bread dough puffs slightly, it doesn’t rise enough to crowd the pan so you can place them three quarters of an inch apart.

Bake at 350 degrees for 25 to 30 minutes until golden brown. Remove from the oven and cool on a cooling rack.

When the breakfast pockets are cooled, you can place them in baggies to take with you, or wrap them individually in aluminum foil to place in the fire or stove to warm them for roughly six to eight minutes at the camp, flipping them half way through the time.

They may also be frozen to thaw in a cooler.

And, if you want them for when you’re heading out the door, a fully frozen breakfast pocket is perfectly warmed by cooking it in the microwave for 45 to 60 seconds. Just be sure to remove the aluminum first.

Whether you have a big group in camp, or you’d like to have ready meals for the family waiting in the freezer, making a batch of these breakfast pockets gives you plenty of quick meals for hungry adventurers.