Breakfast Pockets

Name: Breakfast Pockets
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 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 large egg; 1 teaspoon salt; 3 to 4 cups all-purpose flour; FILLING:; 1 pound Jones No Sugar Pork Sausage Roll 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

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

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 Jones No Sugar Pork Sausage Roll 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

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.

Nutrition Facts

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

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

Reviews

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cinnamom22

Mar 18, 2015

I made a double batch and froze the extras. They are a great fast breakfast when heated in the microwave in the morning.
mamasan83

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.
bensona

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.
CrazyMustangMary

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.
hollymuss

Sep 9, 2009

can you freeze these?
cntbailey

Oct 14, 2008

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

Oct 10, 2008

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!