BREAKFAST POCKETS
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
Provided by Taste of Home
Categories Breakfast Brunch Lunch
Time 50m
Yield 14 servings.
Number Of Ingredients 19
Steps:
- 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. , 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. , 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. , Bake at 350° for 15-20 minutes or until golden brown.
Nutrition Facts : Calories 408 calories, Fat 25g fat (10g saturated fat), Cholesterol 164mg cholesterol, Sodium 650mg sodium, Carbohydrate 30g carbohydrate (7g sugars, Fiber 1g fiber), Protein 15g protein.
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Osama Manna
[email protected]These breakfast pockets are a great way to use up leftover ingredients. I often add leftover ham, bacon, or vegetables to the filling.
Jackie Socials
[email protected]I love that I can customize these pockets to my liking. I add different cheeses, meats, and vegetables to make them my own.
Garfunkel “Gaffer” Goerge
[email protected]These breakfast pockets are the perfect grab-and-go breakfast. They're easy to make and they taste great.
Emma Devereux
[email protected]I make these pockets ahead of time and freeze them. Then I can just pop them in the oven when I'm ready to eat. They're a great time-saver!
Chukwu Kenechi
[email protected]These pockets are so versatile! I've made them with different types of cheese, ham, and vegetables. They're always a hit.
Prakash Pariyar
[email protected]My first time making breakfast pockets and they were a success! The recipe was easy to follow and the pockets were delicious.
Despasito Debryune
[email protected]I followed the recipe exactly and the pockets turned out great! They were golden brown and cooked through perfectly.
Samuel Muyoboke
[email protected]These pockets were delicious! I made them for my family and they all loved them. The crescent roll crust was flaky and the egg and cheese filling was creamy and flavorful.
Abe Leon
[email protected]I've made these breakfast pockets several times now and they're always a crowd-pleaser. They're perfect for a quick and easy breakfast or brunch.
endris mohammed
[email protected]The recipe was easy to follow and the pockets came out perfectly. I used cheddar cheese and added some cooked bacon to the filling. My kids loved them!
Shawkat Sagar
[email protected]These breakfast pockets were a hit with my family! The crescent roll crust was flaky and buttery, and the egg and cheese filling was rich and flavorful. I added some chopped ham and diced bell peppers to the filling for extra flavor.