Breakfast Pockets Recipe

Name: Breakfast Pockets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 active dry yeast 1 1/2 Tbs.; 1/2 cup warm water 110-115 deg; 3/4 cup evaporated milk warm 110-115 deg; 1/2 cup vegetable oil; 1/4 cup sugar; 1 egg; 1 teaspoon salt; 3 1/2 cups flour; 1 pound sausage or bacon; 1/2 cup onion chopped; 2 1/2 cups hash browns frozen -- shredded, thawed; 1/2 cup mushroom pieces -- drained; 7 eggs lightly beaten; 3 tablespoons milk skim; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1/2 teaspoon garlic salt; 1 cayenne pepper; 3 cups cheddar cheese shredded

Servings: persons

2 active dry yeast 1 1/2 Tbs.
1/2 cup warm water 110-115 deg
3/4 cup evaporated milk warm 110-115 deg
1/2 cup vegetable oil
1/4 cup sugar
1 egg
1 teaspoon salt
3 1/2 cups flour
1 pound sausage or bacon
1/2 cup onion chopped
2 1/2 cups hash browns frozen -- shredded, thawed
1/2 cup mushroom pieces -- drained
7 eggs lightly beaten
3 tablespoons milk skim
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic salt
1 cayenne pepper
3 cups cheddar cheese shredded

1
In a mixing bowl, dissolve yeast in water. Add evaporated milk, oil, sugar, egg, salt and 2 cups flour, then beat until smooth. Add enough flour to make a soft dough (do not knead)Cover and let rise 1 hour. Meanwhile, in a skillet, cook the sausage and onion over medium heat until sausage is no longer pink. Add mushrooms to mixture, then drain any excess moisture/grease from mixture. Add the hash browns, eggs, milk and seasonings. Cook and stir until the eggs are completely set. Sprinkle with cheese and keep warm. Punch dough down, then divide into
2
To freeze: Place cooled, baked pockets onto a baking sheet and freeze for about one hour, or until hard. Transfer to labeled zip baggies, and freeze for 3 - 6 months. To re-heat, thaw in refrigerator overnight, and bake at 350 degrees F for 5 - 10 minutes or until warmed through, OR place individual pockets, wrapped in paper towels in the microwave, and cook on high heat for 2 - 3 minutes our until warmed through.

1998

kcal

Calories

128

Fat

104

Carbs

103

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: 2 active dry yeast 1 1/2 Tbs., 1/2 cup warm water 110-115 deg, 3/4 cup evaporated milk warm 110-115 deg, 1/2 cup vegetable 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.

That's it — enjoy your meal!

Breakfast Pockets

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions