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Scrambled Egg Pockets

 Scrambled Egg Pockets
No texting at the table – you’ll need two hands for this filling breakfast sandwich.
4 ServingsPrep: 20 min. Bake: 15 min.


  • 2 cups egg substitute, divided
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1/4 cup oil-packed sun-dried tomatoes, chopped
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • 1 portion (1 lb.) Whole Wheat Pizza Dough
  • 2 tablespoons grated Parmesan cheese


  • Set aside 2 tablespoons egg substitute. In a large nonstick skillet
  • coated with cooking spray, cook and stir remaining egg substitute
  • over medium heat until almost set. Stir in mozzarella cheese,
  • tomatoes and basil. Cook and stir until completely set. Remove from
  • the heat.
  • On a floured surface, roll dough into a 13-in. square. Cut into four
  • squares; transfer to a 15-in. x 10-in. x 1-in. baking pan coated
  • with cooking spray. Spoon egg mixture over half of each square to
  • within 1/2 in. of edges.
  • Brush edges of dough with 1 tablespoon reserved egg substitute. Fold
  • one corner over filling to the opposite corner, forming a triangle;
  • press edges with a fork to seal. Cut slits in top. Brush with
  • remaining egg substitute; sprinkle with Parmesan cheese. Bake at
  • 400° for 12-15 minutes or until golden brown. Yield: 4 servings.

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Scrambled Egg Pockets (continued)

Nutritional Facts: 1 pocket equals 351 calories, 8 g fat (3 g saturated fat), 10 mg cholesterol, 669 mg sodium, 47 g carbohydrate, 8 g fiber, 25 g protein.