Breakfast Pockets

Brian starts school pretty early in the mornings and needs a good breakfast to get him through a rigorous day of medical school. I usually try to get up and make him a good, hot breakfast but some mornings, especially after a long night with the kids, I just can't muster the energy to get up and make him something. That's where these breakfast pockets come in. You can make them ahead of time and freeze them for a quick microwave breakfast in the mornings. I'm not the biggest fan of sausage so I was a little wary of these, but they actually turned out really good. The dough was super easy to make. I'm not a dough person; Brian bought me a bread maker for Christmas so I wouldn't have to deal with bread dough. But this dough was really yummy and was no problem at all for me to whip up. 

I would give these little guys 4 stars, and that's a big rating for me to give a breakfast item not containing syrup. Although these might taste really good if I dip them in a bit of syrup, I might have to try that! I ate mine with ketchup and it was great. These pockets could also be altered to contain any filling you could want. I might try using bacon next time instead of sausage. Yes, there will definitely be a next time.

Breakfast Pockets

Source: Budget Gourmet Mom

Ingredients:

Dough:
1 1/2 tblsp yeast
1/2 c warm water (110 degrees)
3/4 c evaporated milk (110 degrees)
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 tblsp 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.