BREAKFAST POCKETS RECIPE - (4.3/5)
Provided by kayjayjohnson
Number Of Ingredients 20
Steps:
- Dough: In a bowl, dissolve yeast in the water. Add milk, oil, sugar, egg, salt, and 2 cups flour; beat until smooth. Add enough flour until it makes a soft dough but do not knead. Cover and let rise in a warm place until doubled, about 1 hour. Filling: Cook the sausage and onion over medium heat until browned. Drain. Add the hash browns, eggs, milk, and spices. Cook and stir until set. Sprinkle with cheese and keep warm. Assembling the pockets: Preheat oven to 350°F Punch down the dough and cut into 16 equal pieces. Roll each piece into 7 in circle on a floured surface. Top with 1/3 cup filling, fold, and pinch shut. Bake for 15-20 minutes. To freeze: Allow cooling on the baking sheet. Once cooled, place in the freezer until frozen. Store in a ziplocK bag in the freezer for 3-6 months. To reheat, place on a paper towel and microwave for 1 1/2-2 minutes.
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Chantel Mensah
[email protected]These breakfast pockets are the perfect way to start my day.
Tapiwa Moyo
[email protected]I'm so glad I found this recipe! These breakfast pockets are a lifesaver on busy mornings.
Olivia Holzinger
[email protected]I made these breakfast pockets for a potluck and they were a huge hit. Everyone loved them.
Adil Ahmed
[email protected]These breakfast pockets are a great way to sneak some vegetables into your kids' diet. I often add chopped spinach or zucchini to the filling.
Rosa Mendoza
[email protected]I'm a vegetarian, so I used veggie sausage instead of bacon. They were still delicious.
Nancy Nelima
[email protected]I'm allergic to eggs, so I used tofu instead. They turned out just as good.
Mbuyiseli Hlazo
[email protected]I've made these breakfast pockets with different types of bread, including croissants, tortillas, and even waffles. They're always delicious.
Kevin McCormick
[email protected]I'm not a big fan of eggs, but I loved these breakfast pockets. The cheese and bacon really balance out the flavor of the eggs.
Precious Seshoka
[email protected]I made these breakfast pockets for my kids and they loved them! They're a great way to get them to eat their eggs.
anony_mouse_30
[email protected]I used a different type of cheese than the recipe called for and it turned out great.
mujahid Usman
[email protected]I added a little bit of chopped green onion to the filling for extra flavor.
Nonnyrest Noswa
[email protected]I'm not a fan of crescent rolls, so I used puff pastry instead. They turned out just as delicious.
Mahbub Official
[email protected]These breakfast pockets are a great way to use up leftover ingredients. I often add leftover cooked bacon, sausage, or vegetables to the filling.
Sounds MY CHANEL
[email protected]I love that these breakfast pockets can be made ahead of time and frozen. It's so convenient to be able to just pop them in the oven when I'm short on time.
SAYAD KHAN
[email protected]These breakfast pockets are so versatile. I've made them with different types of cheese, meat, and vegetables. They're always delicious.
prince abraham Tv
[email protected]I've made these breakfast pockets several times now and they're always a hit. They're perfect for a quick and easy breakfast or brunch.
Ismail Korai
[email protected]I'm not a huge fan of breakfast, but these pockets were so good I ate two! The flavors all went so well together.
Bukola Anabanjo
[email protected]I made these breakfast pockets for a brunch party and they were a huge success! Everyone loved them. They're so easy to make too, which is a bonus.
Nicole Pike
[email protected]These breakfast pockets were a hit with my family! The crescent roll crust was flaky and buttery, and the egg, cheese, and bacon filling was delicious. I'll definitely be making these again.