Breakfast Pockets Recipe

Name: Breakfast Pockets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 packages (1/4 ounce each) active dry yeast; 1/2 cup warm water (110u00b0 to 115u00b0); 3/4 cup warm evaporated milk (110u00b0 to 115u00b0); 1/2 cup canola oil; 1/4 cup sugar; 1 large 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 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

Servings: persons

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110u00b0 to 115u00b0)
3/4 cup warm evaporated milk (110u00b0 to 115u00b0)
1/2 cup canola oil
1/4 cup sugar
1 large 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 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

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
4
.
5
Bake at 350u00b0 for 15-20 minutes or until golden brown.

1574

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 packages (1/4 ounce each) active dry yeast, 1/2 cup warm water (110u00b0 to 115u00b0), 3/4 cup warm evaporated milk (110u00b0 to 115u00b0), 1/2 cup canola oil, and more.

Yes, Breakfast Pockets falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Breakfast Pockets

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