Homemade Air Fryer Breakfast Pockets
Homemade Air Fryer Breakfast Pockets wrap sausage, scrambled eggs, and melted cheese in golden, flaky pastry for a breakfast that is better than store-bought. We tested them with puff pastry and refrigerated crescent rolls, so you can use either. Make a batch ahead for busy mornings and keep extras in the fridge or freezer.
Servings: 6 breakfast pockets
Equipment
Ingredients
- ¾ lb ground sausage
- 7 eggs
- ½ cup cheese shredded
- 1 package puff pastry thawed; frozen, thawed
- 2 packages refrigerated crescent rolls alternative to puff pastry
Instructions
- Heat a large skillet over medium-high heat. Add the ground sausage and cook until brown. Stir it with a fork and break it up as you go.
- Transfer the sausage to a plate and drain all but 1 tablespoon of the grease.
- Break 6 of the eggs in a bowl (save 1 egg for later). Whisk them with a fork. Pour the eggs into the skillet with the sausage grease and cook on medium-low. Stir occasionally until the eggs are fully cooked. Set aside.
- Place one sheet of the puff pastry on a floured counter. Roll the pastry out slightly so it is 12 inches long.
- Cut the pastry into 3 strips that are 4-inches wide (right where the fold lines should be).
- Pile a small amount of sausage on half of each of the strips, leaving the edges of the pastry free (see photos). Top with egg and cheese.
- Whisk the remaining egg in a bowl and brush the raw egg around the edges of the pastry.
- Fold the empty half of the pastry over the top of the filling. Fold the edges of the pastry closed. Use a fork to crimp along all the folds to seal it well.
- Repeat the process with the second sheet of puff pastry so you have 6 breakfast pockets.
- Place the breakfast pockets in the air fryer. Do not overcrowd them or stack them. You may have to cook them in batches.
- Cook at 370°F for 9 to 10 minutes until golden brown. (If you are using refrigerator crescent rolls, bake them at 360°F for 7 to 8 minutes).
Notes
Thaw The Pastry
Thaw the puff pastry in the fridge overnight. Keep it wrapped in the box until you are ready to use it.Tender Scrambled Eggs
An optional step for tender scrambled eggs is to add a couple of tablespoons of water or milk to the eggs before cooking them in the skillet.Freeze And Reheat
You can freeze these breakfast hot pockets for up to 6 months. To reheat frozen breakfast pockets cook them at 300°F for 10 minutes then increase the temperature to 370°F for 8 to 10 minutes.Using Crescent Rolls
If you are using refrigerator crescent rolls you will need to pinch 3 to 4 individual sheets of dough together. Roll them out a bit so they are 4 inches wide and 9 to 10 inches long. If you have scraps, gather them together and roll out more rectangles.Seal The Pockets Well
Keep filling away from the pastry edges, brush with the reserved egg, and crimp firmly with a fork. Leave space between the pockets in the basket.Nutrition
Serving: 1g | Calories: 323kcal | Carbohydrates: 3g | Protein: 17g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 14g | Cholesterol: 261mg | Sodium: 625mg | Sugar: 1g