Lately I’ve been playing around with my new air fryer a lot. Partly because it’s a fun new gadget, partly because some of the things I’ve made in it so far have been amazing, such as baked potatoes and chicken wings.
Another thing I’m always messing around with is trying to make eggless versions of things that my son, who’s allergic, would like to eat. I recently posted about discovering VeganEgg, which is pretty much the answer to an eggless cook’s prayers. It looks, acts and even smells like real eggs.
I decided to try to make an eggless version of breakfast pockets in the air fryer, which, if they worked, would make a great go-breakfast for my son. These turned out to be such a hit with both my son and my non-allergic, non-vegan husband that we didn’t have any left for go breakfasts. So I guess that’s a win.
We’re not vegetarian so I used turkey sausage, but veggie crumbles would easily work if you don’t eat meat.
Eggless Air Fryer Breakfast Pockets
4 ounces breakfast sausage
4 tablespoons VeganEgg egg substitute
1 cup ice-cold water
salt and pepper
1/2 cup shredded cheddar cheese
1 tablespoons melted butter, or ghee
2 8-oz packages Pillsbury Crescent dough
Spray a medium nonstick skillet with cooking spray and add sausage. Cook until no longer pink, breaking into crumbles with spatula.
Add cold water to blender then VeganEgg powder. Blend well. Mixture will resemble cake batter.
Spray a medium skillet (heavy stainless works best) with cooking spray. Add VeganEgg mixture and cook over medium high heat, breaking into pieces with spatula, until water has mostly evaporated and mixture resembles scrambled eggs.
Remove from heat. Add sausage crumbles to VeganEggs and stir until evenly mixed.
Remove dough from packaging and separate into triangles.
Divide sausage and egg substitute evenly among 8 triangles. Top each with 1 tablespoon of shredded cheddar. Top with remaining 8 sheets of dough and crimp edges with fork. Brush with melted butter or ghee.
Insert crisper plate into air fryer and insert basket into unit. Preheat 3 minutes to 400 degrees on Air Fry setting, then place two pockets on crisper plate and cook for 3 1/2 minutes or until pastry has risen and is golden brown. Repeat with remaining pockets. Serve warm.