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Breakfast Pockets Recipe

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This recipe for Breakfast Pockets is from The Baker Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pkg. (1/4 oz. each) active dry yeast
1/2 c. warm water (110-115 degrees)
3/4 c. warm evaporated milk (110-115 degrees)
1/2 c. vegetable oil
1/4 c. sugar
1 egg
1 tsp. salt
3-4 c. all-purpose flour
Filling:
1 lb. bulk pork sausage
1/2 c. chopped onion
2 1/2 c. frozen shredded hash browns, thawed
7 eggs, lightly beaten
3 T. milk
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic salt
Pinch cayenne pepper
3 c. (12 oz.) shredded cheddar cheese
Directions:
Directions:
In a mixing bowl, dissolve yeast in water. Add evaporated milk, oil, sugar, egg, salt, and 2 c. 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" circles. Top each with about 1/3 c. filling; fold dough over filling and pinch the edges to seal. Place on greased baking sheets. Bake at 350º for 15-20 minutes or until golden brown.
Number Of Servings:
Number Of Servings:
14

 

 

 

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