Name: Breakfast Pockets
Prep time: 35 min
Cook time: 35 min
Yield: 1
Ingredients: 2 packages (1/4 ounce each) active dry yeast -; 1/2 cup warm water (110° to 115°) -; 3/4 cup warm evaporated milk (110° to 115°) -; 1/2 cup canola oil -; 1/4 cup sugar -; 1 large egg -; 1 teaspoon salt -; 3 to 4 cups all-purpose flour -; Filling: -; 1 pound bulk pork sausage -; 1/2 cup chopped onion -; 2-1/2 cups frozen shredded hash brown potatoes, thawed -; 7 large eggs, lightly beaten -; 3 tablespoons whole milk -; 1/2 teaspoon salt -; 1/2 teaspoon pepper -; 1/2 teaspoon garlic salt -; Pinch cayenne pepper -; 3 cups shredded cheddar cheese -

Recipe information

Cooking:

35 min.

Servings per container:

Source:

More details

Ingredients for - Breakfast Pockets

1. 2 packages (1/4 ounce each) active dry yeast -

2. 1/2 cup warm water (110° to 115°) -

3. 3/4 cup warm evaporated milk (110° to 115°) -

4. 1/2 cup canola oil -

5. 1/4 cup sugar -

6. 1 large egg -

7. 1 teaspoon salt -

8. 3 to 4 cups all-purpose flour -

9. Filling: -

10. 1 pound bulk pork sausage -

11. 1/2 cup chopped onion -

12. 2-1/2 cups frozen shredded hash brown potatoes, thawed -

13. 7 large eggs, lightly beaten -

14. 3 tablespoons whole milk -

15. 1/2 teaspoon salt -

16. 1/2 teaspoon pepper -

17. 1/2 teaspoon garlic salt -

18. Pinch cayenne pepper -

19. 3 cups shredded cheddar cheese -

How to cook deliciously - Breakfast Pockets

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

Bake at 350° for 15-20 minutes or until golden brown.