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Breakfast Pockets Recipe

Breakfast Pockets Recipe photo by Taste of Home

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Meet the Cook: With these, I like being able to serve a complete breakfast inside a tidy pocket of dough. Just add fresh fruit, juice or fruit-flavored gelatin on the side. -Dolores Jantzen, Plymouth, Nebraska

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Breakfast Pockets Recipe

Prep: 35 min. + rising Bake: 15 min.

Yield: 14 Servings

35 15 50

Ingredients

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
3/4 cup warm evaporated milk (110° to 115°)
1/2 cup canola oil
1/4 cup sugar
1 egg
1 teaspoon salt
3 to 4 cups all-purpose flour
FILLING:
1 pound bulk pork sausage
1/2 cup chopped onion
2-1/2 cups frozen shredded hash brown potatoes, thawed
7 eggs, lightly beaten
3 tablespoons milk
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic salt
Pinch cayenne pepper
3 cups (12 ounces) shredded cheddar cheese

Directions

In a bowl, dissolve yeast in water. Add evaporated milk, oil, sugar, egg, salt and 2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough (do not knead). Cover and let rise in a warm place until doubled, about 1 hour.
Meanwhile, in a skillet, cook the sausage and onion over medium heat until sausage is no longer pink; drain. Add hash browns, eggs, milk and seasonings. Cook and stir until the eggs are completely set. Sprinkle with cheese; keep warm.
Punch dough down; divide into 14 pieces. On a floured surface, roll out dough into 7-in. circles. Top each with about 1/3 cup filling; fold dough over filling and pinch the edges to seal. Place on greased baking sheets.
Bake at 350° for 15-20 minutes or until golden brown. Yield: 14 servings.

Nutritional Facts 1 serving (1 each) equals 408 calories, 25 g fat (10 g saturated fat), 164 mg cholesterol, 650 mg sodium, 30 g carbohydrate, 1 g fiber, 15 g protein.

Originally published as Breakfast Pockets in Country Woman March/April 1997, p29

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Reviews for Breakfast Pockets

Breakfast Pockets

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Reviewed on Nov. 30, 2010 by mamasan83

This is agreat recipe, if you can devote a part of your weekend to making a big batch of these they freeze perfectly. my husabnd loves these. They are like homemade hot pockets, he want me to make another batch with just sausage,and one with chorizo mexican style.

Reviewed on Jun. 14, 2010 by bensona@adsb.on.ca

These are absolutely delicious. I love them because they are just as good hot or cold and they freeze well. I am always asked for this recipe.

Reviewed on Apr. 17, 2010 by CrazyMustangMary

These pockets are great. The bread raises a lot and has a nice texture. I added 1 pound of bacon chopped up to the sausage when browning. The next time I plan to add red and green peppers and maybe mushrooms too. I served it with a cream gravy.

I also plan to use this bread recipe to make a hamburger pocket. Thank you for this recipe.

Reviewed on Sep. 09, 2009 by hollymuss

can you freeze these?

Reviewed on Oct. 14, 2008 by cntbailey

We also use tortilla shells..thanks for the idea Chrismarie! Love the favor

Reviewed on Oct. 10, 2008 by chrismarie

We love these pockets, but call them burritos as we roll them in the smaller soft tortilla shells. With our favorite salsa or green chile sauce on the side and we are set for the day!