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Breakfast Pockets

 Breakfast Pockets
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
14 ServingsPrep: 35 min. + rising Bake: 15 min.

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.

2 of 2

Breakfast Pockets (continued)

Directions (continued)

  • 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.