Breakfast Pockets Recipe
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Breakfast Pockets Recipe

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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


  • 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
  • 1 pound Jones Dairy Farm All Natural Pork Sausage Roll
  • 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 each: 408 calories, 25g fat (10g saturated fat), 164mg cholesterol, 650mg sodium, 30g carbohydrate (7g sugars, 1g fiber), 15g protein.


  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

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cinnamom22 User ID: 7092950 223063
Reviewed 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 User ID: 5537292 39076
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."

[email protected] User ID: 3695826 38274
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."

CrazyMustangMary User ID: 1181881 17755
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."

hollymuss User ID: 3918797 19315
Reviewed Sep. 9, 2009

"can you freeze these?"

cntbailey User ID: 1507453 45708
Reviewed Oct. 14, 2008

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

chrismarie User ID: 1292086 18604
Reviewed 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!"

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