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Breakfast Pockets

5 reviews
Contest Ribbon Contest Winner
Test Kitchen Approved
Total Time

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

Makes

14 servings

Updated: Oct. 22, 2022
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
Breakfast Pockets
Breakfast Pockets Recipe photo by Taste of Home
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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 large 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 large eggs, lightly beaten
  • 3 tablespoons whole milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic salt
  • Pinch cayenne pepper
  • 3 cups shredded cheddar cheese

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Bake at 350° for 15-20 minutes or until golden brown.

Nutrition Facts

1 each: 408 calories, 25g fat (10g saturated fat), 164mg cholesterol, 650mg sodium, 30g carbohydrate (7g sugars, 1g fiber), 15g protein.