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Golden gluten-free breakfast pocket bakes filled with turkey sausage, scrambled eggs, and creamy gravy on a rustic wooden board
Sherryl Jenkins's avatarSherryl Jenkins

Turkey Sausage, Egg & Gravy Breakfast Pocket Bakes

Soft, steamy handheld breakfast pocket bakes filled with savory homemade turkey sausage, fluffy eggs, and creamy dairy-free gravy. These gluten-free breakfast pockets have all the cozy comfort of biscuits and gravy, tucked into a warm golden wrap — perfect for meal prep, freezer breakfasts, and busy mornings.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American-comfort food
Ingredients Equipment Method Notes

Ingredients
  

AIP Breakfast Turkey Sausage

  • 1 lb ground turkey
  • 1 tsp dried sage
  • ½ tsp dried thyme
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ¾ tsp sea salt
6 large eggs, softly scrambled
White-Style Cream Gravy (Main)
  • 1½ cups chicken broth
  • ½ cup carton coconut milk
  • 1 tbsp arrowroot
  • 1 tbsp olive oil
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • Salt to taste
Brown Gravy Option
  • 2 cups chicken broth
  • 1½ tbsp arrowroot
  • 1 tsp coconut aminos
  • Pinch garlic & pepper
Wrap Dough
  • 1¼ cups King Arthur Gluten-Free Bread Flour
  • ¼ cup arrowroot starch
  • ½ tsp fine sea salt
  • ½ tsp baking powder
  • 1 tbsp collagen peptide powder
  • ¾ cup very hot water (160–170°F)
  • 3 tbsp olive oil
  • 1 tbsp apple cider vinegar

Equipment

  • Mixing bowl
  • Whisk
  • Measuring cups & spoons
  • Rolling Pin
  • Parchment paper or waxed paper
  • 8-inch round cutter or cake circle
  • Large skillet
  • Saucepan
  • Baking sheet, air fryer basket, or pizza stone
  • Foil (for tenting)
  • Pastry brush

Method
 

Dough Instructions
  1. Whisk flour, arrowroot, salt, baking powder, and collagen together in a bowl.
  2. Stir in olive oil and vinegar.
  3. Pour in hot water and mix until a soft dough forms.
  4. Knead 3–4 minutes until smooth and elastic.
  5. Cover and rest dough 30 minutes before rolling and assembling pockets.
Turkey Sausage
  1. In a skillet over medium heat, brown ground turkey with sage, thyme, garlic powder, onion powder, and salt until fully cooked and crumbly. Set aside.
Scrambled eggs
  1. Softly scramble eggs until just set and still glossy. Set aside.
Choose your gravy:
  1. White Gravy: In a saucepan, whisk arrowroot into chicken broth and coconut milk. Add olive oil, garlic powder, onion powder, and salt. Simmer gently until thick but pourable.
  2. Brown Gravy: In a saucepan, whisk arrowroot into chicken broth. Add coconut aminos, garlic, and pepper. Simmer gently until thickened.
  3. In a large bowl, gently fold turkey sausage, scrambled eggs, and prepared gravy together until creamy.
  4. Roll wrap dough to just under ⅛-inch thick and cut into 8-inch rounds.
  5. Spoon ¼–½ cup filling onto one half of each dough round.
  6. Brush edges with beaten egg white, fold dough over filling, and crimp closed with a fork.
  7. Brush tops lightly with egg white or garlic-infused oil.
Bake:
  1. Air Fryer: 360°F for 8–10 minutes, loosely tented with foil. Remove foil for the final 2 minutes.
  2. Oven / Pellet Grill:375°F for 12–15 minutes, loosely tented with foil.Remove foil for the final 3 minutes.
  3. Let pockets rest 5 minutes before serving.

Notes

Estimated Macros (per pocket)

  • Calories: ~385
  • Protein: ~23g
  • Fat: ~20g
  • Carbs: ~27g
  • Fiber: ~3g