Prep your oven and tools: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. Have a rolling pin and another sheet of parchment ready.

Make the filling first: Whisk the eggs with a pinch of salt and pepper. Heat a skillet with butter over medium. Scramble the eggs softly until just set. Remove from heat; they’ll finish cooking in the oven.

Add mix-ins: Stir in cooked bacon or sausage, shredded cheese, bell pepper, and green onion. Taste and adjust seasoning. Set aside to cool slightly.

Melt the cheeses for the dough: In a microwave-safe bowl, combine mozzarella and cream cheese. Microwave in 30-second bursts, stirring between each, until smooth and melted. Alternatively, melt gently in a nonstick saucepan over low heat.

Mix the dry ingredients: In a separate bowl, whisk almond flour, baking powder, garlic powder, onion powder, and salt.

Bring the dough together: Add the dry mix and 1 egg to the melted cheese. Use a sturdy spatula or your hands to knead until a cohesive dough forms. If sticky, let it rest 2 minutes; it firms as it cools.

Divide and roll: Split the dough into 4 equal portions. Place one portion between two sheets of parchment and roll into a rectangle about 5x7 inches. Repeat with the others.

Fill the pockets: Spoon a quarter of the egg mixture onto one half of each rectangle, leaving a border. Fold the other half over, press the edges, and crimp with a fork to seal.

Egg wash and toppings: Transfer pockets to the baking sheet. Brush with beaten egg. Sprinkle with everything seasoning or sesame seeds if using.

Bake: Bake for 15–18 minutes until golden brown and set. The tops should be glossy and lightly browned.

Cool briefly: Let the pockets rest for 5–10 minutes. This helps the cheese set and keeps the fillings from spilling.

Serve: Enjoy warm as-is or with a side of avocado slices or a small arugula salad.