Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.

In a large skillet over medium-high heat, cook the breakfast sausage until browned and crumbled. Drain any excess grease.

Whisk the eggs in a bowl. Add them to the same skillet and cook, stirring occasionally, until they are soft and just set. Do not overcook.

Return the sausage to the skillet with the eggs. Stir in the shredded cheddar cheese, onion powder, and garlic powder. Mix until combined and set aside to cool slightly.

Unroll the pizza dough onto a lightly floured surface. Roll it into a large rectangle and cut into 8 smaller, equal-sized rectangles.

Spoon about 1/4 cup of the filling onto one half of each dough rectangle, leaving a 1/2-inch border. Fold the other half of the dough over the filling.

Use a fork to firmly crimp and seal the three open edges of each pocket.

Arrange the pockets on the prepared baking sheet. Brush the tops with the beaten egg wash and cut a small slit in the top of each pocket for steam to vent.

Bake for 20-25 minutes, or until the pockets are puffed up and deep golden brown.