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Sante Fe Breakfast Pockets

Sante Fe Breakfast Pockets


Lisa @ onceamonthmeals.com


  • 16 each reduced fat crescent rolls
  • 1.25 cups liquid egg substitute
  • 0.25 cups salsa
  • 1.5 teaspoons chili powder
  • 0.75 cups reduced fat shredded colby jack cheese
  • 0.46 cups turkey breakfast sausage, browned


In a large skillet over medium heat, scramble liquid eggs. Add salsa, chili powder and sausage, stirring to combine. On a clean working surface, unroll crescent rolls into their perforated triangle shapes. Divide egg/sausage mix evenly over the top of the crescent rolls. Divide cheese evenly over the sausage egg mixture.  Roll up triangles, starting with the larger end and rolling to the smaller. Place on a parchment paper lined baking sheet. Bake 375F for 10-12 minutes, until crescents are golden brown.

Freezing Directions:

Prepare and bake as directed above. Cool completely. Place in gallon freezer bag, label and freeze. TO SERVE: Thaw and reheat in microwave for 1-2 minutes.

Servings: 8 (2 pockets each)

Nutritional Information: Calories: 165, Fat: 8.6g, Carb: 13.3, Protein 10.9, WW Plus Points 5

**conversion chart image provided by Erik Spiekermann

2 Responses to “Sante Fe Breakfast Pockets”

  1. Amy A. says:

    Sounds great for a busy school morning!

    • Lisa says:

      Amy – Yes they are perfect for that! I love sending the kids out the door knowing they have had a hot and delicious breakfast.

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