How to Make Gluten-Free Breakfast Pockets

How-to Article

How to Make Gluten-Free Breakfast Pockets

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Things To Grab

  • Ruler
  • Gluten-free flour, for dusting
  • Rolling pin
  • Egg white, beaten
  • Silicone pastry brush
  • Sharp knife
  • Fork

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These hot enclosed sandwiches are easy to bake and convenient to take. Try our Gluten-Free Breakfast Pocket recipe made with an herbaceous  gluten-free crust filled with eggs, sausage, and hash browns. We'll show you how they come together in just 3 easy steps.

Don't forget to check out our full recipe for Gluten-Free Breakfast Pockets!

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  1. First thing's first! Get the full recipe here. Make the dough according and filling according to recipe directions. 

  2. Roll out dough to a 16x12-inch rectangle on a lightly floured surface. Cut into 12 (4-inch each) squares.

  3. Place filling in the middle of 6 squares, leaving a 1/8-inch border.

  4. Apply egg white along edges of filled pastry squares; cover with remaining squares.

  5. Use a fork to crimp and seal pastry edges; cut two vent slits diagonally into top of dough. Brush tops with egg white and sprinkle with sea salt before baking.