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
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
Reviews
I have been making these for years. Everyone loves them. Absolutely delicious. I make my own hash browns for this. Yummy!
I made a double batch and froze the extras. They are a great fast breakfast when heated in the microwave in the morning.
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.
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.
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.
can you freeze these?
We also use tortilla shells..thanks for the idea Chrismarie! Love the favor
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!
No comment left
No comment left