I do something like this for breakfasts about once a month. I make a batch of no-knead pizza dough, and let that sit overnight in the fridge (for better flavor.) (I use the no-knead flat bread pizza crust recipe from here, because out of the myriad I've tried, it's my favorite.) The morning that I am going to make my egg pockets, I get out a full dozen eggs, and a pound of sausage, cheese, and my crust. I brown the sausage up, then hard scramble the eggs to the point that they are just showing dry, but are not soft and creamy like here. For mine, you want them dry. The crust gets pulled off in roughly ping pong ball sized lumps and rolled out to super thin. Each lump should be only a little bigger than a standard saucer. In the center of the crust round I put down about a tablespoon of shredded cheese, 2-4 tablespoons of eggs (depending on how much you can get into your tablespoon and not have it fall out) and then about 2 tablespoons of sausage. I then wrap the crust up around the filling, and pinch the edges closed. I then place this seam side down on a parchment lined baking sheet. Repeat until everything is gone. I put a couple of small slashes in the tops of each of these, and brush the tops with egg wash, and maybe even sprinkle a little extra cheese on top... I then bake these at 400 for about 15-20 minutes or until golden brown and delicious. These freeze beautifully and reheat in the microwave (for no more than 90 seconds usually) and are perfect for grabbing on the way out of the house. My GOODNESS that sounds delicious! Beats the heck out of stale chocolate chip cookie I grabbed on my way out the other day. Thanks so much for sharing! ~ MaryJane

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