Submitted by Chris Fowler
I tried a new recipe this month, because try as I might, I just have a hard time getting up and fixing my girls breakfast before seminary. It is on my bucket list, but I am not yet perfected enough to do that. So, in my quest for a pre-made breakfast that doesn’t taste like cardboard I came across these beauties and figured they were worth a try.
So, I doubled the recipe making 32 of them, and they lasted a total of 4 days, max. The kids had them for breakfast, lunches, and dinner. And snacks. I knew I had found a winner. Now I just need a new hiding place so they don’t disappear quite so fast.
1 1/2 tbsp yeast
1/2 cup warm water (110 degrees)
3/4 cup evaporated milk (110 degrees)
1/2 cup vegetable oil
1/4 cup sugar
1 tsp salt
3 1/2 cups flour
1 lb bulk sausage
1/2 cup onion, chopped
1 1/2 cups frozen hashbrown potatoes, thawed
7 large eggs
3 tbsp milk
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic salt
2 cups cheddar cheese, shredded
– pinch of cayenne pepper
- 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.
- 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
- Heat oven to 350 degrees 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.
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.
Yield: 16 Breakfast Pockets