Breakfast Pockets
These are just awesome.
Not only do they have an entire meal stuffed into a portable pouch but they also made me a bread maker.
Not a “bread maker” but a maker of bread. A bread maker just makes me think of the appliance. Which I need to buy, by the way.
I don’t do bread. Seriously.
I can turn any bread recipe, supposedly “easy” or not, into a recipe for cardboard. I’ve read up on different reasons why my bread seems to turn into a rock and I always come to the same conclusion. Elves.
Yes, you read that right. I’ve decided that I’m not to blame at all but, in fact, some of the elves that live in my dryer and steal my socks moved into my oven where they add some secret ingredient to my bread that makes it unfit for human consumption.
Except for these breakfast pockets.
Thank goodness they don’t like the breakfast pockets. Or my cinnamon rolls. My two bread making accomplishments.
So if you have sneaky, little, secret ingredient adding elves in your oven you too can make these!
I promise I didn’t mean to make that sound like an infomercial sell. ”But wait, there’s more!” No. Not really. Just go make these.
P.S. If you just came from Pinterest {which I’m on by the way} and was wondering if this was the same recipe…it is! And welcome! Pull up a seat and relax for a bit. I just felt like taking some better pics of this deliciousness known as the breakfast pocket. And we ran out.
From the kitchen of Budget Gourmet Mom. Recipe slightly adapted from Real Food 4 Real People
Ingredients
- 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
- 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
- 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.
- 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.
- 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.
These look and sound so good!
Barefoot Pregnant and In The Kitchen recently posted..Lemon Dill Three Bean Salad
Thank you! I absolutely love having them in the freezer!
my hubs would LOVE these
Ari@ThE DiVa DiSh recently posted..Chocolate Strawberry Fudge Frosting
I like to throw in a few bell peppers in the ones for the adults
It’s really good!
These breakfast pockets look so crazy good & addictive girl! Fun being in the twitter chat with you last night.
Thanks Marla! Last night was fun! It is just what I needed after this crazy summer and back to school rush.
Yummy! What a perfect freezer meal–I should make some for hubs to grab on his way out to work.
Rachel @ Not Rachael Ray recently posted..Slow Cooker Steel-Cut Oatmeal with Ground Flax Seed
It is definitely great for the husbands! Mine loves a hot meal on the way out but I don’t always have to make it so this is great!
LOVE this, krista. Can’t wait to try them.
Shellina Guthrie recently posted..Recipe: Spinach Manicotti
Thank you, sweets! I hope you like them!
I just pinned these to Pinterest so I’ll never lose the recipe. Thanks!
Toni Black recently posted..Chi Chi’s Chimichangas
Great! These are some of my favorites!
yum, those look great, my family would love those.
Suzanne recently posted..Grilled Chicken with a Balsamic-Pomegranate Reduction Sauce
Thank you, Suzanne! I just love having these in the freezer for a quick, hot breakfast. Perfect for crazy mornings…which is pretty much every morning!
this is exactly how i make my runzas to! I fry hamburger, onion & mushrooms…drain…then add a bag of cabbage (coleslaw)i put this mixture inside and a piece of cheese as my filling
BIG HIT!
How awful would it be to leave the eggs out? The rest of my family would love the recipe as is, but I’m allergic to eggs, so all these type of breakfasty things don’t get made. Between the hashbrowns and cheese, will it be think enough to fall out?
Hi Jennifer! You could definitely leave the eggs out and I don’t see it being a huge problem. They do act as a bit of a glue but I’m sure you could add more cheese to stick it all together. Once they are baked the dough should hold in whatever you stuffed it with. Let me know how it goes!
I’ve never made dough….do you think I could use something like frozen rhodes rolls dough and roll them out?
Hi Julie!
I don’t see why you couldn’t use Rhodes dough. I think that would be a great substitute! If you haven’t made dough because you are nervous you should seriously give this one a try. I, myself, am not much of a bread maker but this recipe I can handle. I always have rolls on hand though which would be so great to use to save on time.
Let me know how it goes!
I use rhodes for runzas and it works great, so I plan to use for this. The small already made dough balls for dinner rolls are great then you just roll each one out so you have them all the same size.
These look so good! When I worked in the deli at our grocery store, we made pocket type sandwiches with the pre-made pizza dough balls that we sold. That is what I will use for these.
Silly question…do you cook the eggs first? Or just let them cook in the oven? Thanks!
Hi Kylie! Not a silly question at all! I cook the sausage in a skillet then add the potatoes {and the other ingredients} and the eggs. Top it with cheese then let it set and the cheese melt. I then place a spoonful of the mixture onto a rolled out piece of dough, fold the edges over, pinch closed and bake.
I hope that helps! Enjoy!
Whew! I’m so glad you asked that question. I went back to the post and edited the instructions. They were a bit confusing so I fixed that and added the printable format. Now you can print it and use it whenever!
I made your breakfast pockets which are AMAZING, but why is my dough so darn sticky?? It is very difficult to work with. I will say that this is also my very first time making dough, so I am sure it is something I am doing.
Thanks!
Kim
Thanks, Kim! I am so glad you liked them!
As far as the dough, it sounds like you needed a bit more flour. I am still not as skilled as I would like to be when it comes to dough making but one thing I have learned is the amount of flour is always relative. When I make this I always add what the recipe calls for and then usually a bit more depending on how the dough looks and feels (you want it to be smooth and soft). Humidity can affect the recipe so the amount of flour you use could even change from time to time. I hope that was helpful!
Thank you so much for taking the time to tell me about your experience. I really love hearing that people find recipes they love on my site!
This is genius! I love it! Definitely need to try soon. Thanks for posting.
Thank you, Faye! Thanks for stopping by!
I found your recipe via Pinterest. We are making them this afternoon to eat tomorrow for Thanksgiving breakfast. Can’t wait to try!!
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Great idea, Amy! I hope your family enjoyed them this morning! Happy Thanksgiving!
I wonder if these could be made with a premade dough?? Like croissant or maybe a tube of pizza dough.
Hi Paula! If you use pre-made dough I think your best best is going with something similar to Rhodes rolls. Defrost and then roll them out into a circle then fill. My only concern for the croissant dough is it may be too thin. As far as the pizza dough, that may work. Let me know what you think! Being able to whip these up quickly makes them that much more convenient!
I just made these, and all I can say is, OMG!!!! I wish I could make a candle from the scent currently wafting through my house. I have NEVER been able to make my own bread, but this recipe made it so very easy! The pockets are perfect! I also love that they freeze beautifully! Thank you so much!!!
YAY! So excited for you Michelle! The candle idea…genius. You should call Bath and Body Works. I’d buy it!
Thanks for this great idea. I usually make a scramble for my sons on Sunday mornings, and because I havent yet figured out how to make things in small batches, there is always leftovers. This would be PERFECT for breakfast on the way to school during the week! Thanks very much for the idea. I’m going to try the pizza crust also – thanks!
quick question:
why the evaporated milk? is it creamier? i’m just trying to figure how i could veganize these – normally i would just sub in almond or soy – but if the evaporated milk adds an extra something i’d love to know!
thanks!
Hi Justine! You should be able to substitute the milk with almond or soy milk without much difference. I actually didn’t know the answer to your question until I did a little search. The evaporated milk adds a bit of sweetness to the dough which I’m sure you could duplicate by using soy. I hope that helps! I’m curious to hear how they turn out!
hmmm good to know – i might try almond milk, since it’s a bit creamier/thicker. if these actually come out edible, i’ll the veganized version to my blog and link back here for the original.
thanks for the inspiration!
justine recently posted..Delicata Squash
Great, thank you! I can’t wait to see how they turn out!
I’m going to try these – I would love to have something home made and protein filled in my freezer for my kids for breakfast.
teresa recently posted..Banana Coconut Chocolate Chip Muffins
That’s why I love them so much! It is so nice to give them a hot breakfast in the morning without making a total mess in the kitchen. That’s for me to do later!
Hey! I found this on Pinterest and was wondering…my son hates eggs. Have you used this dough to make pigs in a blanket? I’ve not had good luck making pigs in a blanket yet. Thoughts??
I just used this dough to make veggie pot pie pockets and they turned out great! I’m sure using it to make pigs in a blanket would work out very well. I’m guessing the bake time would be a few minutes less since it would be a smaller bundle. You could add more hashbrowns and leave the eggs out if you wanted to try it for breakfast. I hope this one is a winner!
[...] idea of this grab n’ go meal originally came from my Breakfast Pockets. It’s the only dough recipe I haven’t destroyed in some way and I figured anything [...]
Found this on pinterest…yum! And it’s a sign…I just went to the grocery store yesterday and stocked up on all kinds of good things, including everything I’d need for this recipe (BEFORE I even saw your recipe…like I said, it’s a sign that I must make these!). Can’t wait to try them out. Thanks!
It’s definitely a sign, Donna! Hope you like them!
O.K., I made these and 2 out of 3 of my kids are loving them! Even the one who won’t eat eggs! This is a great recipe and I love having my freezer stocked with them. If you’ve got any smoked paprika in the house throw a knife full in the filling.
teresa recently posted..Banana Coconut Chocolate Chip Muffins
Awesome! I’ll definitely do the smoked paprika next time…great addition!
Just a suggestion – when making bread, try using bread flour instead of all purpose. Makes a HUGE difference. I had no idea until my sister in law told me. (after I tried to make rolls and hamburger buns, that came out rock hard.)
Thanks, Lindsey! I’ll be sure to remember that!
I just made these for our brupper(breakfast for dinner) I hope the kids don’t like them
more for Hubby and I!!
I love brupper!!! I hope your kids hated them!
Found you via pinterest! I am going to make these this afternoon, using turkey sausage and spinach and leaving out the potatoes (my kids are not potato fans).
They sound great!
Quick question. Does it matter whether you use regular yeast or the rapid yeast?
From the little research I’ve done on yeast, instant yeast and rapid rise yeast are essentially the same thing. That being said, I’ve used Instant yeast every single time I’ve made these.
I hope that helps Christa!
Great! Gonna make them tomorrow! Thanks so much!
P.S. love your name!
Sweet! And I just LOVE your name too!
These look amazing. At our home breakfast is our most important meal of the day…it is the only meal that we can all be together for. I am always looking for new breakfast ideas for my family. Thank you for sharing!
That’s great Kim! I’m so glad you found these. I hope they are a hit!
I found this recipe on Pinterest, and just wanted you to know how much our family has enjoyed these! I didn’t have any sausage, so I used the same amount of chopped bacon instead. I actually don’t like the bacon flavor, so I wouldn’t recommend that substitution. My husband still loves them though. Next time, I’ll use sausage or bell peppers and onions for a vegetarian option. Thanks so much!
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Hi Sherri!
That’s too bad the bacon didn’t turn out that great. I’m glad your husband liked them though! I am more of a sausage girl too. I have added bell peppers before and it is SO good! Glad you liked these!
Hmmm, I was wondering how bacon would turn out since I have one kid who is not crazy about sausage and even I prefer bacon to sausage. Perhaps when I try these, I will split the filling in half and try bacon in one half and sausage in the other. These would be great to have on hand on those early mornings when my girls have a volleyball tournament and we have to leave at 6:45 or 7. Who feels like cooking a decent breakfast at that time of the morning? Not me, lol. But something like this would be perfect to grab from the freezer, heat up in the microwave and then hit the road on those early mornings. Or even on school mornings if we’re running late.
)
Hi Stacey! I’m sure bacon would be great in these pockets! I love that you can change the flavors to suit your family. I’ve even added bell peppers before. SO yummy! Good luck with those early mornings and I hope these are a hit!
Oh Yummy!I just came from Pinterest…and I’m planning to make this for a group breakfast in a couple weeks…I hope it turns out well. =)
That’s wonderful Anita! I hope they turn out well too and they are a huge hit!
Hello! These sound amazing and I’ve been looking for a real quick breakfast option. BUT, I don’t have time to make my own dough (busy, busy college student) nor have I ever heard of the Rhodes rolls mentioned earlier. I was wondering if I could use Pillsbury Grands biscuits as dough? Thanks!
Hi Brenna!
I totally understand the time limit! You could give the biscuits a try but the dough might be a bit heavy and I’m not sure you could roll them large enough to make into a pocket. If you can get your hands on pizza dough or maybe the french bread dough that would work better. I hope whatever you try it works out! Let me know how it turns out.
I’m super excited to try these. I have to leave before 6am to get to work, so I eat my breakfast on the road. I’ve desperately been wanting to find something new for breakfast that is hearty. (I have to eat well or I don’t make it through the morning) I think these will do the trick, and they look so yummy too!
That’s great Sarah! I hope these do the trick!
I made these for dinner. They were good.
I didn’t have quite enough white flour for the whole recipe, so I used wheat flour for about half of it…it turned out fine, and healthier!
I also threw in some diced green pepper.
It didn’t say to cook the hash browns first, but I didn’t think they’d get done in just the amount of time it takes to set the egg and bake in the oven…so I fried them up first. I didn’t want to risk having crunchy raw potatoes in them.
I think I would decrease the amount of sausage to 1/2 or 3/4 lb, and increase the hash browns to 2 or 2 1/2 cups, and eggs to 8 or 9.
I definitely plan to make them again! Thanks for the recipe!
just came from pinterest, can’t wait to make these! thanks so much for posting!
[...] from dinner for my lunches the next day. Another thing I saw on Pinterest were these amazing DIY Breakfast Pockets, which I can’t wait to make! (Mine will be vegetarian and dairy-free of course.) I simply [...]
Do you know of any other dough replacement that could be used as a “rollup?
Hi Tony! You could also use frozen, un-baked roll dough, such as Rhodes for the pockets. Just defrost, allow to rise, and roll into a a disk shape. Happy baking!
These sound yummy! I might use frozen bread dough just to save that extra step and make the recipe easier. I use it for calzones all the time and it works out wonderful.
Thank you Jill! I’m sure frozen dough would work fabulously! It is nice to cut out that extra step to save on time. You can never have too much time, right!?
These look and sound great; I can’t wait to try them. I have such a hard time getting my 4 year old to eat something in the morning before going to preschool, I think that she will really like them and if not I’m sure that I will. Thanks for the great breakfast idea!
That’s great Shannon! I totally understand struggling to get your preschooler to eat in the morning. Every morning mine says “I’m not hungry” only to change his mind an hour later. I hope they are a hit!
thanks for the recipe! Mine are just coming out of the oven now…used sweet potatoes & white potatoes for the hash browns, a little less sausage & added some torn spinach to the eggs…they smell fantastic! Very excited about breakfast for this week.
Oh my gosh Kari! Sweet potatoes!? That is such a fantastic idea! That just makes my mind go crazy with ideas!!! Don’t be surprised if I come up with some other version of these using sweet potatoes…maybe some type of dinner pocket…oh boy! I love that you added some veggies. I’ve added peppers before but never spinach. Hope you love them!
Thank you so much for this. I am making these for the second time and making a double batch. They are such a great freezer breakfast, and I intend on trying to use this dough for a “hot pocket” type lunch soon as well.
That’s great Jennifer! Making a lunch pocket is a great idea. I did post a veggie pocket awhile back using the dough and I’ve been wanting to make a pizza pocket. Let me know how it goes!
Is the measurement for the yeast correct? It sure seems like an awful lot…
Thank you for the question Andi. It is the correct amount of yeast. I went back and checked a second time just to make sure. I thought it seemed like a lot at first too but I’ve made this recipe more times than I can count and it always comes out right. Hope you like it!
These look so YUMMY! I am super excited to try them. I always love trying new recipes. FUN!!
P.S. I just had to follow you on Google+ and Pinterest.
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Thanks Julie! These are so yummy and so perfect for those crazy weekday mornings. Hope you like them!
These look delicious! I think these would be delicious made with my my mixture of sausage, cream cheese, garlic and cheddar cheese. Can you freeze cream cheese for an extended amount of time? The only thing I have ever made and froze were homemade waffles.
That does sound delicious! Cream cheese doesn’t freeze well on it’s own (the texture changes) but mixed in a filling it shouldn’t be a problem. I hope you enjoy them Lindsey!
Do you know of a milk free dough that would work for this??
Hi Meghan! I’ve been trying to find something that might work. I did find a substitution idea on GoDairyFree.org and they suggested using soy or rice milk. The directions on how to create a similar product to evaporated milk is at this link http://www.godairyfree.org/Dairy-Substitutes/Milk-Subs-Evaporated/Soy-or-Rice-Milk-Based.html . I hope that helps! Happy Cooking!
Hey I was wondering… do you think these might work well with the frozen bread dough they have at the supermarket??? Just because I though maybe that might make my life slightly easier. These look delicious by the way.
Thank you Amber! I think taking short cuts in the kitchen are fabulous. I’ve never tried using frozen bread dough for this recipe but I think it would work great since the textures of both are very similar. I know a few other people had asked about that and I haven’t heard anything back in a negative light. Let me know how it goes!
Awesome thank you. I hope it turns out awesome!!!!! Also do you think it would ruin the texture of it to re-freeze them? I have never really done freezer cooking before but this seems like a WONDERFUL thing to have in the freezer for quick on the go breakfasts.
I love having food in the freezer…be careful, you are gonna get hooked! I’ll make a double batch of meatballs, chili, sloppy joes, etc so I can freeze some. Love it!
I don’t think it should be a problem to re-freeze them. If anything the dough might become a bit stiff after being reheated and sitting for awhile. Did that make sense!? I really think it should be fine though. Happy Cooking!
For the frozen bread dough, about how much do you think I might need??? I am making up my menu for this week and would love to get these made and in the freezer so we can have something other than cereal in the mornings. lol
I’ve never tried the frozen bread dough but I’m going to say 1 or 2. I don’t have one on hand to look at. Defrost two then if you only need one just bake it as bread. I’d love if you came back to tell me how it went. I know lots of people would be interested in it and I’d love to add those directions to the printable recipe for future readers! Thanks Amber!
[...] mostly followed the original recipe, found here. My only change was to use crumbled bacon instead of sausage, since that’s what I had on hand [...]
I have a question for you. Will any type of bread work. I make whole wheat bread 2 to 3 times a weeks but the recipe is quite a bit different then your bread recipe. Would that work? Just make it like normal, after the last rise just follow your directions?
I say give it a try Jill! The dough for these breakfast pockets is pretty light and airy so the only problem I see is the whole wheat dough may be a bit heavy. As far as freezing goes, I freeze loaves of bread all the time and they defrost perfectly. Let me know how it goes…I’d love to hear!
I used 365 brand whole wheat pastry flour from Whole Foods and they turned out great! Not heavy at all~ in fact, I use this flour as a healthy alternative in most of my baking.
That’s great to hear! I’ll have to give it a try. I’ve been wanting to adapt this recipe for awhile.
I am making these right now to have on hand for Easter Breakfast…
What a fabulous idea. I hope they are a big hit! Happy Easter!
i can not wait to try these!! I’ve been looking for a recipe for hubby to just “grab” before work
silly question…I was about to start makin these and noticed I was out of evaporated milk and only had sweetened condensed milk..do you think I could substitute???
I’m so sorry I’m just getting back to you! No stupid questions…I promise, especially since I’ve probably asked the same question before. Sweetened condensed milk will probably not work. It is way too thick and sweet. I did find an article about making your own evaporated milk here but I’m sure you could use real milk in this recipe without a big problem. The texture and flavor will be probably be a little different but the dough should still hold up. Hope you like them!
I found this recipe on pinterest and pinned it, of course, and today I made them for the first time. They are incredible! The bread is so light and soft and the filling…I’m drooling. I made them for breakfast for the next couple of weeks, but I couldn’t resist having one fresh out of the oven. Unbelievable. Thanks so much for sharing!
Thanks Sarah!!! I’m so glad you liked them. There is something about eating one fresh out the oven. It’s tough to resist!
I forwarded this recipe to my sister and she’s making them today. Her husband is in the Air Force and has to get up at Oh my God o’clock every morning, but he still likes a hot breakfast. She’s super stoked and sends her effusive thanks, and so do I.
That is hilarious Sarah! I hope they are a huge hit!
These look like they’d be great to have in the freezer for those running late mornings before school (or just the “I’m too lazy to cook a big breakfast” weekends).
I make bierocks, which in essence are the same idea but for dinner (seasoned ground beef with onions, boiled cabbage (trust me…cut it small, boil it, and you will never taste it but will appreciate the moistness it gives) and cheese in a bread roll). But I usually use Rhodes frozen roll dough. Let them thaw and rise, then use two per bierock, and fill kind of just like you did here. I don’t roll them out though…just put them in my hand and spread them for the filling.
Just thought I’d share that, in case you didn’t feel like going to all the work of making the dough. =) Pinned these on Pinterest so I can remember to try them soon!
That sounds fabulous Shellil! Thanks so much for sharing. I know a few people were asking about the dough and whether they could use something store bought. I LOVE that you have made something similar with the rolls. It does shorten the recipe by a lot so you can whip them up quick. I’ll have to give it a try!
[...] found this recipe for Breakfast Pockets on Pinterest (I LOVE Pinterest) and changed it a little (well, a lot) to fit my quirky [...]
I finally got around to looking at this after pinning it a few months ago. I TOTALLY agree about the dryer elves (and they must have tunnels to other dryers because I have singles of socks I’ve never seen before). And now they are stealing ingredients from my kitchen (corn starch and vanilla so far) rather than adding things to my food. Anyhoo, these look great and I can’t wait to try them! And hopefully I can get my husband to start eating breakfast with these too.
I knew I wasn’t the only one! Thank goodness. For awhile there I thought I was going crazy…the jury is still out on whether I am or not officially.
Hope these breakfast pockets hit the spot and your husband gets on the breakfast band wagon!
Krista, so I finally made these using the frozen bread they have in the FREEZER section. I gotta tell you that bread will be a staple item in my freezer that’s for sure. In any case, I made the pockets and while they weren’t quite as big as I had expected they are really good. I definitely need to season it a little more for our taste but A+ on this one. Great job krista… I only used 1 loaf of the frozen bread and let it thaw and rise for a number of hours ( probably no more than 6-7) and it always gets huge. Lol. Mine only made 12 but again they are small so I think if you used 2 of them you could get the 16 you said or even more. In case anyone is wondering what frozen bread I am talking about, it’s Rhodes white bread. Located in the freezer section and has 3 loaves in there for you. Hope this helped you krista maybe you could get the word out. This is a great way to skip the bread making process altogether if you just don’t wanna..
Ok so whoops…. I didn’t even see the spices that were on there. lol so I will definitely make these again using those and a ton more cheese than I used.
i only used what I had on hand which wasn’t much. lol
Either way they are GOOD
Ha, funny Amber! Thank you SO much for coming back to let me know! I’ll be able to use that to update the post soon. Who knows, if I get a sec I’ll use the bread dough and get some more pics to add. Summer is coming up after all and I’ll be glad to have a few of these on hand for the mornings that I want something more than cereal but don’t want to heat up the oven.
Use the rolls…same dough, they rise faster, and easier to separate. =) When I make the bierocks (that I mentioned earlier–a lot like this, but a dinner version), if I want smaller ones, I use one two for each one. If I want them medium size, I use three. And if I want them really big, then I use four for each one.
Thanks Shellil! That’s a great idea! No need to cut anything either. They are already the perfect size.
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