Breakfast Pockets Recipes

BREAKFAST POCKETS

Steps:

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

SAUSAGE BREAKFAST POCKETS

Steps:

• Preheat oven to 375°. In a small bowl, combine sausage, cheddar cheese, cream cheese and parsley., Unroll crescent dough and separate into four rectangles; seal perforations. Transfer to a foil-lined baking sheet. Place 3 tablespoons sausage mixture in the center of each rectangle. Bring four corners of dough over filling and twist; pinch to seal., Bake 14-16 minutes or until golden brown. Serve warm. Refrigerate leftovers.

BREAKFAST POCKETS

Steps:

• Preheat oven to 375° and line a large baking sheet with parchment paper. In a large skillet over medium heat, cook bacon until crispy. Remove from heat and drain slices on paper towels. Pour off fat and wipe down skillet with paper towels.
• In a large bowl, whisk together eggs and cream until frothy. Return skillet to stovetop and heat to medium, then add butter. When butter is foamy, add egg mixture. Reduce heat to medium low, and stir eggs with a spatula, until cooked to your liking. Gently stir in chives and season with salt and pepper. Remove from heat.
• Separate dough into 4 rectangles (two triangles each). Pinch together seams. Break bacon slices in half, then add to the one half of each rectangle. Top with scrambled eggs and cheese. Fold dough over filling and pinch together edges to seal. Place on baking sheet.
• Melt remaining butter in microwave, then brush over breakfast pockets.
• Bake until pockets are golden, 12 to 15 minutes.

BREAKFAST POCKETS RECIPE - (4.3/5)

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.