Breakfast Pockets Recipe
Breakfast Pockets Recipe photo by Taste of Home

Breakfast Pockets Recipe

Publisher Photo
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
TOTAL TIME: Prep: 35 min. + rising Bake: 15 min.
MAKES:14 servings
TOTAL TIME: Prep: 35 min. + rising Bake: 15 min.
MAKES: 14 servings

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

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.

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. Yield: 14 servings.
Originally published as Breakfast Pockets in Country Woman March/April 1997, p29

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.

Reviews for Breakfast Pockets

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Nov. 30, 2010

"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."

MY REVIEW
Reviewed Jun. 14, 2010

"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."

MY REVIEW
Reviewed Apr. 17, 2010

"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."

MY REVIEW
Reviewed Sep. 9, 2009

"can you freeze these?"

MY REVIEW
Reviewed Oct. 14, 2008

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

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