Breakfast, Kid-Friendly

Breakfast Pockets

  • Prep 15 mins
  • Total 54 mins
  • Easy
  • Serves 4


  • Contains Eggs
  • Contains Wheat

Tip: Allergy Advice

This dish contains the following allergens: Eggs, Wheat

Cooking mode

Step-by-step instruction without your screen going to sleep

  • 2 sheets puff pastry (one 17.25 ounce box), room temperature
  • 1 package (6 ounces) ground breakfast sausage, crumbled
  • 2 eggs, lightly beaten
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 cup shredded cheddar cheese
  • 2 tablespoons canola oil
  • Step 1

    Cut each puff pastry sheet into 4 equal-sized rectangles; set aside. 

  • Step 2

    Remove crisper plate from basket. Place crumbled sausage in basket. Insert basket in unit. 

  • Step 3

    Select ROAST, set temperature to 375°F, and set time to 15 minutes. Select START/PAUSE to begin. Check sausage every 2 or 3 minutes, breaking apart larger pieces with a wooden spoon. 

  • Step 4

    After 10 minutes, select START/PAUSE to pause cooking. Remove basket from unit and pour eggs into basket. Stir to evenly incorporate with the sausage. Reinsert basket and select START/PAUSE to resume cooking. Allow eggs to cook for the remaining 5 minutes, then transfer sausage and egg mixture to a plate to cool slightly. Season with salt and pepper. 

  • Step 5

    Divide sausage and egg mixture evenly between 4 rectangles of puff pastry. Top each with 1/4 cup shredded cheese. Place another piece of puff pastry on top of each, crimping pastry sheets together with a fork. Brush each assembled pocket gently with canola oil. 

  • Step 6

    Insert crisper plate in basket and place one pocket on the crisper plate. Insert basket in unit. Select AIR FRY, set temperature to 400°F, and set time to 6 minutes. Select START/PAUSE to begin. 

  • Step 7

    Cooking is complete when pastry has risen and the top is golden brown. 

  • Step 8

    Repeat steps 6 and 7 with remaining pockets.