Breakfast Pockets
From the kitchen of Budget Gourmet Mom. Recipe slightly adapted from Real Food 4 Real People
Ingredients
Dough
- 1 1/2 tablespoon yeast
- 1/2 cup warm water (110 degrees)
- 3/4 cup evaporated milk (110 degrees)
- 1/2 cup vegetable oil
- 1/4 cup sugar
- 1 large egg
- 1 teaspoon salt
- 3 1/2 cups flour
Filling
- 1 lb bulk sausage
- 1/2 cup onion, chopped
- 1 1/2 cup frozen hashbrown potatoes, thawed
- 7 large eggs
- 3 tablespoons milk
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic salt
- pinch of cayenne pepper
- 2 cups cheddar cheese, shredded
Instructions
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 hashbrowns, eggs, milk, and spices. Cook and stir until set. Sprinkle with cheese and keep warm.
Assembling the pockets:
- Preheat oven to 350°.
- 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 c filling, fold, and pinch shut. Bake for 15-20 minutes.
To freeze:
- Allow to cool on the baking sheet. Once cooled, place in the freezer until frozen. Store in a ziploc bag in the freezer for 3-6 months. To reheat, place on a paper towel and microwave for 1 1/2-2 minutes.
