08/29/2026
Looking for a breakfast that’s delicious, filling, and easy to prep ahead? Try these Breakfast Pockets! Make a batch for the weekend or store them for quick breakfasts during a busy week.
Breakfast Pockets
Ingredients:
2 cans crescent dough sheets
4 eggs
¾ cup egg whites or egg beaters
2 Light Laughing Cow cheeses
3 tablespoons plain Greek yogurt
4–6 oz. ground turkey sausage
6 slices fat-free cheese
Salt and pepper to taste
Directions:
Brown the turkey sausage in a skillet until completely cooked. Season with salt and pepper and set aside.
Scramble the eggs and egg whites over medium heat. When they begin to come together, add the Laughing Cow cheese. Stir until melted, then mix in the Greek yogurt and cooked sausage.
On a greased baking sheet, roll out one can of crescent dough and press the seams together to form one large rectangle. Spread the sausage and egg mixture evenly over the dough and add the sliced cheese. Place the second sheet of crescent dough on top.
Press the seams together and crimp the edges with a fork. You can bake it as one large pocket or cut it into individual breakfast pockets before baking.
Brush the top with a whisked egg or a small amount of melted butter. Bake at 375°F for 12–15 minutes, or until golden brown.
Makes 6 servings.
Approximate macros per serving:
338 calories | 15g fat | 20g protein | 28g carbs
Store in the refrigerator for up to five days or freeze for later. Reheat in the microwave for an easy grab-and-go breakfast.
Save this recipe for your next Breakfast Saturday from Crain Chiropractic & Wellness!
