Breakfast Pockets


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Prep Time: 35 Min + Rising
Cook Time: 15 Min
Serving Size: 14 Servings


2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110 degrees to 115 degrees)
3/4 cup warm evaporated milk (110 degrees to 115 degrees)
1/2 cup canola oil
1/4 cup sugar
1 egg
1 teaspoon salt
3 to 4 cups all-purpose flour

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


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 degree for 15-20 minutes or until golden brown.

Nutrition Information

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.



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