Are you ready for a keto breakfast extravaganza? Brace yourself for a mind-blowing Keto Breakfast Sausage Hot Pockets! This recipe is a low-carb breakfast dream come true, keeping you in ketosis while satisfying your taste buds. We are talking gooey cheese, crunchy peppers, savory sausage, and scrambled eggs, all wrapped up in a soft fathead dough. It is a dish that will make your mornings sing with joy!
Jump to:
- Preparation and cooking overview
- Chef's note
- Ingredients for this keto breakfast sausage hot pockets recipe
- Ingredient substitutions
- Additional ingredients
- Cooking tools required
- Tools substitute options
- How to make Keto Breakfast Sausage Hot Pockets: step-by-step guide
- Cooking methods
- Preparation steps
- Cooking instructions
- What to serve with keto breakfast hot pockets?
- How to make it healthier
- Time-saving tips
- What can I prepare ahead of time?
- Storage and reheating instructions
- Storage instructions
- Reheating instructions
- Recipe wrap-up and conclusion
- Frequently asked questions
- 📖 Recipe
Preparation and cooking overview
Begin by kneading a cheesy dough. Then, sauté a medley of veggies and sausage to fill the dough pockets. With a touch of oven magic and only 40 minutes, you'll have hot, golden grub ready to elevate your morning.
Chef's note
Please don't limit yourself to the ingredients we have suggested. If you love Mediterranean flavors, add spinach, feta, and olives to the filling. Or play on Philly cheesesteak with some thin-sliced steak, provolone cheese, and a bit of green bell pepper. You can even sprinkle smoked paprika, cayenne pepper, or dried basil for extra flavor. Remember, the choice is all yours!
Ingredients for this keto breakfast sausage hot pockets recipe
Here is the list of ingredients you will need to make these keto hot pockets:
For fathead dough
For filling
Ingredient substitutions
Don't worry if you can't round up the exact ingredients. Swap them with keto-friendly alternatives:
Additional ingredients
Here are some optional ingredients to add to our sausage pockets to elevate the flavor even further:
Cooking tools required
To make this keto breakfast pockets recipe, you will require the following tools:
Tools substitute options
How to make Keto Breakfast Sausage Hot Pockets: step-by-step guide
Cooking methods
Preparation steps
- Before you begin, gather all ingredients.
- Rinse your bell peppers and jalapeno pepper under cold tap water.
- Dice the peppers, onions, and smoked sausages into roughly equal sizes.
- Finally, preheat the oven to 400° F (204° C).
Cooking instructions
Prepare the fathead dough
- Place the mozzarella cheese in a medium mixing bowl. Transfer it to a microwave and heat it for 30 seconds.
- Once melted, remove from heat and stir in the almond flour, egg white, and xanthan gum.
- Roll this mixture into a ball and knead it to ensure everything is well combined.
- Place the dough ball between two sheets of parchment paper. Using a rolling pin, roll it out to a ¼" thickness.
Sauté the filling
- Heat up the avocado oil over medium-high heat in a large cast iron skillet.
- Once hot, add the diced peppers, jalapeno, and onions and cook for 2-3 minutes until soft.
- Next, toss in the diced sausage. Let it cook for another 2-3 minutes until beautifully browned.
- Push the mixture to one side of the skillet using a spatula. Crack the eggs into the empty half of the skillet and scramble until they're just done.
- Mix it with the other fillings and remove it from the heat.
Stuff the dough
- Place your hot filling in the center of your prepared dough.
- Tuck in one long side of the dough and secure it by folding in the other two shorter sides.
- Then, bring over the remaining long side and gently press it to seal the filling.
- Flip and poke small holes with a fork so that the steam escapes while cooking.
Bake the hot pocket
- Carefully place your stuffed dough in the skillet and transfer it to the preheated oven.
- Let it bake for 20 minutes until the top is golden brown.
- Remove the skillet from the oven and let the hot pocket cool slightly. Cut in half and serve!
Step-by-step folding instructions




Chef's pro tip
The dough can be sticky and a bit tricky to work with due to the melted mozzarella. So, the pro tip is to oil your hands and the rolling pin to prevent sticking. Also, when rolling out the dough, aim for an even thickness. If it's too thin, it will tear when you add the filling; if it's too thick, it will not cook evenly. So, take your time and aim for that sweet spot of a ¼" thickness.
What to serve with keto breakfast hot pockets?
Our keto breakfast pockets are delicious on their own, but you can pair them with a few keto-friendly sides:
How to make it healthier
Time-saving tips
What can I prepare ahead of time?
Storage and reheating instructions
Storage instructions
Allow the hot pockets to cool completely before storing, and then follow these processes:
- Refrigerator: Place the leftovers in an airtight container and refrigerate. They stay fresh for up to 3-4 days.
- Freezer: Wrap each hot pocket individually in plastic wrap and store in a freezer-safe bag or container. They keep for 2-3 months.
Reheating instructions
When it comes to enjoying your stored hot pockets, here's how to heat these:
Recipe wrap-up and conclusion
The Keto Breakfast Sausage Hot Pockets are perfect but not limited to grab-and-go morning meals. They are versatile enough to transcend the breakfast label. How about packing them for a nutritious, filling lunch at work? Or serve them for a cozy dinner with a side salad or grilled veggies.
No matter the role, this keto spin on the classic snack will impress you and anyone you share the dish with. So roll up those sleeves, fire up that oven, and let's cook a storm. But be aware: this might become a staple snack on your keto repertoire.
If you enjoyed this recipe, check out these other awesome keto breakfast ideas:
Frequently asked questions
📖 Recipe

Keto Breakfast Sausage Hot Pockets
Ingredients
- ¾ cup shredded mozzarella part skim / low moisture
- ⅓ cup almond flour
- 1 egg white
- ½ teaspoon xanthan gum optional
Filling:
- 1 tablespoon avocado oil
- 2 tablespoons diced onion
- 2 tablespoons diced bell pepper
- 1 tablespoon diced jalapeno pepper
- 1 smoked sausage link diced
- 2 large eggs
- ¼ cup shredded Mexican blend cheese
Instructions
Prepare your fathead dough
- Place the mozzarella cheese in a medium mixing bowl. Transfer it to a microwave and heat it for 30 seconds.
- Once melted, remove from heat and stir in the almond flour, egg white, and xanthan gum.
- Roll this mixture into a ball and knead it to ensure everything is well combined.
- Place the dough ball between two sheets of parchment paper. Using a rolling pin, roll it out to a ¼" thickness.
Sauté the filling
- Heat up the avocado oil over medium-high heat in a large cast iron skillet.
- Once hot, add the diced peppers, jalapeno, and onions and cook for 2-3 minutes until soft.
- Next, toss in the diced sausage. Let it cook for another 2-3 minutes until beautifully browned.
- Push the mixture to one side of the skillet using a spatula. Crack the eggs into the empty half of the skillet and scramble until they are just done.
- Mix it with the other fillings and remove it from the heat.
Stuff the dough
- Place your hot filling in the center of your prepared dough.
- Tuck in one long side of the dough and secure it by folding in the other two shorter sides.
- Then, bring over the remaining long side and gently press it to seal the filling.
- Flip and poke small holes with a fork so that the steam escapes while cooking.
Bake the hot pocket
- Carefully place your stuffed dough in the skillet and transfer it to the preheated oven.
- Let it bake for 20 minutes until the top is golden brown.
- Remove the skillet from the oven and let the hot pocket cool slightly. Cut in half and serve!
Jedidja Bourgeois says
Awesome!! If that dough is as flexible as it seems, I look forward to more recipes using it 🙂
Cat says
Cheeseburger hot pockets! Haven't made these yet but it's on the cooking list for this weekend. Gonna double the dough recipe and make the breakfast version and cheeseburgers. Can't wait! They look soooo good!
Kami says
Just wanted to let you know that I used this dough to make a ham/broccoli/cheese/black olive ring and it was delicious!!
Becky O says
Do you think these will freeze well? With four homeschooled kids, Im considering making a bunch to freeze.
Cast Iron Keto says
Yes, they freeze great! The best way we've found is to cook them all the way, place on a baking sheet in a single layer and freeze for 3 hours before transferring to a freezer-safe container. To reheat, pop them in a 375° oven for 15 ish minutes until hot and crispy.
Angela Alexander Lloyd says
How many is this recipe for it is for 1 person?
GJ says
My oh my! These were delicious. The pocket ingredients made one pocket, and it was delicious.
Michelle says
OK, these are SO DAMN GOOD! I didn't have the jalapeño sausage so I used breakfast sausage crumbles, but added Mama Lil's peppers (AMAZING Seattle-based jarred peppers) for some spice instead of the bell peppers. Did a cheddar-jack-Oaxaca cheese combo... almost brought tears to my eyes. I found the dough to be a little sticky so I added a little more almond flour and it rolled out better. I will most definitely be making these again. Cheers!
Christy says
Could you put them in the air fryer instead of the oven??
Cast Iron Keto says
We don't have an air-fryer so we couldn't say. If you give it a go, we'd love it if you report back and we can add the outcome to the post for other readers. Thanks!