Egg And Sausage Pockets Recipes

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.

SCRAMBLED-EGG AND SAUSAGE POCKET PASTRIES

Steps:

• Pulse both flours, sugar, and 2 teaspoons salt in a food processor to combine. Add butter and pulse just until small pieces remain. Add 6 tablespoons ice water and pulse until dough just starts to clump together. Add more water, 1 tablespoon at a time, if necessary.
• Turn dough out onto a clean work surface; divide in half. Wrap each half in plastic and press to form a flat rectangle. Refrigerate until firm, at least 1 hour and up to 1 day, or freeze up to 1 month.
• On a lightly floured piece of parchment, roll out each piece of dough into a 10-by-14-inch rectangle. Refrigerate until firm, about 30 minutes.
• Meanwhile, whisk together 6 eggs, milk, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Heat a large nonstick skillet over medium-high. Add sausage and cook, turning occasionally and breaking into small pieces with a wooden spoon, until browned, about 8 minutes. Using a slotted spoon, transfer to a bowl. Remove all but 1 tablespoon fat from pan, reduce heat to medium, and add egg mixture. Cook, stirring, until eggs are soft and just set, 2 to 3 minutes. Remove from heat, sprinkle with cheese and chives, and stir in sausage. Let cool slightly.
• Preheat oven to 425 degrees with racks in upper and lower thirds. Transfer one rectangle of dough on parchment to a baking sheet. Arrange filling into nine 2 1/2-by-3 1/2-inch rectangles on dough (in a 3-by-3 grid), leaving a 1-inch border all around. Whisk remaining egg; brush borders between filling with egg wash. Top with remaining rectangle of dough. Using the sides of your hands, gently press dough to seal egg-wash grid. Using a pizza cutter, cut into 9 rectangles.
• Divide pockets between 2 parchment-lined baking sheets. Use a fork to score edges of each pastry. Brush tops with egg wash, then dock a few vents in top crusts with fork. Season with pepper. Refrigerate until firm, 15 minutes.
• Bake, rotating sheets once, until golden brown, about 30 minutes. Let cool slightly before serving.

AIR FRYER CRESCENT BREAKFAST POCKETS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Unroll crescent dough and separate into triangles. Slice sausage into coin-sized pieces.
• Melt butter in a large skillet over medium-high heat. Add eggs and sausage pieces and season with salt and pepper. Cook, stirring, until cooked through, about 2 minutes.
• Place about 2 tablespoons of filling onto 8 of the crescent triangles. Place remaining crescents on top of filling. Pinch to seal triangle pockets.
• Cook in the air fryer until golden brown, about 5 minutes. Serve immediately.

BREAKFAST PITA POCKETS

Steps:

• Place bacon, sausage, and Canadian-style bacon in a medium skillet over medium heat. Fry until evenly brown; drain. Crumble bacon, and chop sausage.
• Mix eggs into the skillet, and scramble with the bacon and sausage until no longer runny.
• Place pita bread in a microwave, and heat on High about 30 seconds, until warm. Spoon the egg mixture into the pita bread halves, and serve warm.

BREAKFAST EGG & SAUSAGE PITA POCKETS - HEAT-N-GO!

Steps:

• In a bowl, whisk eggs, soup, salt and pepper. Set aside.
• Heat skillet to med-high and saute onion in olive oil until translucent.
• Add sausage to skillet. Brown sausage with onion, turning meat often so it is small crumbles.
• Drain grease off.
• Add scramble egg mixture to the sausage mixture and scramble, stirring frequently.
• Remove from heat and cool slightly.
• Mix in cheese.
• Fill pita pockets with mixture and stand in a pan.
• Wrap filled pockets in wax paper and place in gallon size freezer bags.
• Freeze.
• To serve, take a frozen pocket out of the freezer. Take off wax paper. Place pocket on a plate. Cover with paper towel and microwave for 60-90 seconds. Enjoy.