BREAKFAST POCKETS


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Serves | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

2 packages active dry yeast
1/2 cup warm water (110 to 115 degrees)
3/4 cup warm evaporated milk
1/2 cup vegetable oil
1/4 cup sugar
1 egg
1 tsp. salt
3 to 4 cups flour
Filling:
1 lb. bulk pork sausage
1/2 cup chopped onion
2 1/2 cups frozen shredded hash browns, thawed
7 eggs, lightly beaten
3 tbsp. milk
1/2 tsp. each salt and pepper
1/2 tsp. garlic salt
Pinch cayenne pepper
3 cups shredded cheddar cheese


Directions

In mixing bowl, dissolve yeast in water.


Add milk, oil, sugar, egg, salt and 2 cups flour. Beat until smooth.


Add enough remaining flour to form soft dough--do not knead.


Cover and let rise until doubled.


Meanwhile, cook sausage and onion in skillet over medium heat until no longer pink; drain. Add potatoes, eggs, milk and seasonings.


Cook and stir until eggs are completely set. Sprinkle with cheese and keep warm.


Punch dough down; divide into 14 pieces.


On floured surface, roll out into 7-inch circles. Top each with about 1/3 cup filling; fold dough over filling and pinch the edges to seal.


Place on greased baking sheets.


Bake at 350 degrees for 15-20 minutes or until golden brown.


Yield: 14 servings


Questions, Comments & Reviews


This is great! Make it up when I've got time, put up, then when in a hurry just pop them in the oven. Thanks!
Dewanda "SquirrelWolfs"


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