BREAKFAST HOT POCKETS RECIPE RECIPES

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BREAKFAST POCKETS RECIPE - FOOD.COM



Breakfast Pockets Recipe - Food.com image

This is a recipe I made up one morning after looking through various breakfast pizza recipes. I knew I couldn't eat a whole breakfast pizza myself and didn't want to waste a ton of stuff, so I thought up a way to make it personal size, hence the Breakfast Pocket. I hope you enjoy, and I welcome your feedback! Bon Apetit!

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 3 Pockets

Number Of Ingredients 9

1 1/2 cups Bisquick
1/3 cup milk (Any type is fine)
2 large eggs
2 tablespoons milk
1/8 teaspoon pepper
1/8 teaspoon salt
2 scallions, chopped
3 tablespoons cheddar cheese, shredded
3 slices cooked bacon (Can be cold)

Steps:

  • Preheat your oven to 450°F.
  • In a medium bowl add the Bisquick and milk. Mix together with a fork until dry mix is fully incorporated and forms a ball.
  • Divide the large ball of dough into 6 equally sized balls.
  • Take one ball and flatten it between your palms to form a circle about a 1/4 inch thick. Repeat for the other 5 balls, and set aside.
  • In a small skillet mix eggs, milk, salt, pepper and scallions over medium heat. Stir constantly until eggs no longer look "wet". Remove from heat.
  • Take one of the circles of dough and put 1 Tablespoon of shredded cheddar cheese on top in the middle. Place 1/4 cup of the scrambled eggs on top of the cheese then place one of the strips of bacon on top of that. (You can cut it into thirds or even chop it if you like.).
  • Take a second circle of dough and place it on top of the mound of cheese, eggs and bacon. Bring the edge of the top one down so it touches the bottom and pinch the two together around the edges.
  • Place the pockets on a lightly greased cookie sheet and bake for 7-10 minutes or until golden brown on top.
  • Want to make ahead and freeze? Just pop in a container or plastic baggie and throw them in the freezer after they've cooled. To heat, wrap loosely in a paper towel and microwave on high for 2 minutes 45 seconds.
  • NOTE: The great thing about this recipe is that you can change it up pretty much any way you want. If you don't have Bisquick you can use pretty much any country biscuit recipe. Change up the meat if you like: ham, sausage, bacon, cheddar sausage, whatever you like. Add more cheese if you like. Use Egg Substitute for a more healthy version. I have tried it several different ways and it lends itself to changes well.Also the crust is a thinner crust. If you would like a thicker crust then simply double the biscuit ingredients, follow the directions to mix it up and divide into 6 equal balls, but make the circles of dough between 1/4 inch and 1/2 thick. It will require extra baking time. Bake about 15 - 20 minutes of until golden brown on top.

Nutrition Facts : Calories 404.8, FatContent 19.6, SaturatedFatContent 6.8, CholesterolContent 163.6, SodiumContent 1157.7, CarbohydrateContent 41, FiberContent 1.5, SugarContent 7.5, ProteinContent 15.1

BREAKFAST POCKETS RECIPE: HOW TO MAKE IT



Breakfast Pockets Recipe: How to Make It image

Meet the Cook: With these, I like being able to serve a complete breakfast inside a tidy pocket of dough. Just add fresh fruit, juice or fruit-flavored gelatin on the side. -Dolores Jantzen, Plymouth, Nebraska

Provided by Taste of Home

Categories     Breakfast    Brunch    Lunch

Total Time 50 minutes

Prep Time 35 minutes

Cook Time 15 minutes

Yield 14 servings.

Number Of Ingredients 19

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
3/4 cup warm evaporated milk (110° to 115°)
1/2 cup canola oil
1/4 cup sugar
1 large egg
1 teaspoon salt
3 to 4 cups all-purpose flour
FILLING:
1 pound bulk pork sausage
1/2 cup chopped onion
2-1/2 cups frozen shredded hash brown potatoes, thawed
7 large eggs, lightly beaten
3 tablespoons whole milk
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic salt
Pinch cayenne pepper
3 cups shredded cheddar cheese

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.

Nutrition Facts : Calories 408 calories, FatContent 25g fat (10g saturated fat), CholesterolContent 164mg cholesterol, SodiumContent 650mg sodium, CarbohydrateContent 30g carbohydrate (7g sugars, FiberContent 1g fiber), ProteinContent 15g protein.

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