Thursday, October 24, 2013

Breakfast Pockets

I found this recipe on Pinterest and decided to give it a go. I'm SO glad that I did. I have decided to make the recipe once a month just so I can have one with my cup of Choffy every morning. So delicious. 

 
Professional Picture found here


Breakfast Pockets:

Yield: 16 Breakfast Pockets

Ingredients
Dough
1 1/2 tbsp yeast
1/2 c warm water (110 degrees)
3/4 c evaporated milk (110 degrees) (I used regular 2% milk)
1/2 c vegetable oil
1/4 c sugar
1 egg
1 tsp salt
3 1/2 c flour
Filling
1 lb bulk sausage
1/2 c onion, chopped
1 1/2 c frozen hashbrown potatoes, thawed
7 large eggs
3 tbsp milk
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic salt
pinch of cayenne pepper
2 c 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.
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