BREAKFAST POCKETS
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
Time 50m
Yield 14 servings.
Number Of Ingredients 19
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, Fat 25g fat (10g saturated fat), Cholesterol 164mg cholesterol, Sodium 650mg sodium, Carbohydrate 30g carbohydrate (7g sugars, Fiber 1g fiber), Protein 15g protein.
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.
Nutrition Facts : Calories 380 calories, Fat 26g fat (11g saturated fat), Cholesterol 41mg cholesterol, Sodium 690mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 0 fiber), Protein 10g protein.
BREAKFAST PITA POCKETS
A good substitute for the plain old omelet. You can use a variety of ingredients; however, I like the all meat version. Serve with salsa and ketchup!
Provided by SJKANG
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 25m
Yield 2
Number Of Ingredients 5
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.
Nutrition Facts : Calories 421.9 calories, Carbohydrate 17.9 g, Cholesterol 331 mg, Fat 27.4 g, Fiber 0.7 g, Protein 24.8 g, SaturatedFat 8.5 g, Sodium 993.3 mg, Sugar 1 g
SAUSAGE, EGG, AND CHEESE SCRAMBLE
This is a tasty scramble of scrambled eggs, cheese, and pieces of sausage. Great for a Sunday morning family breakfast! You may use as much of whatever type of cheese you prefer for this recipe.
Provided by Meaghan
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 15m
Yield 4
Number Of Ingredients 4
Steps:
- Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and chop into bite-size pieces; set aside.
- While sausage is cooking, beat eggs and milk together. Pour eggs into griddle. Add cheese and cook until eggs are set. Stir in sausage and serve warm.
Nutrition Facts : Calories 312.5 calories, Carbohydrate 3 g, Cholesterol 335.6 mg, Fat 23.2 g, Protein 22.5 g, SaturatedFat 9.5 g, Sodium 468.3 mg, Sugar 2.8 g
BREAKFAST POCKETS RECIPE - (4.3/5)
Provided by kayjayjohnson
Number Of Ingredients 20
Steps:
- 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 hash browns, eggs, milk, and spices. Cook and stir until set. Sprinkle with cheese and keep warm. Assembling the pockets: Preheat oven to 350°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. To freeze: Allow cooling on the baking sheet. Once cooled, place in the freezer until frozen. Store in a ziplocK bag in the freezer for 3-6 months. To reheat, place on a paper towel and microwave for 1 1/2-2 minutes.
BREAKFAST EGG & SAUSAGE PITA POCKETS - HEAT-N-GO!
These tasty pockets can be made ahead of time and frozen. Just pop in the microwave and enjoy a hot breakfast in a minute. Great for kids and adults on the go. You can also customize the recipe to add your favorite ingredients (ideas: bacon, mushrooms, spinach, Swiss cheese, etc.).
Provided by FoodDramaGirl
Categories Breakfast
Time 35m
Yield 12 pockets, 12 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 295.4, Fat 10.1, SaturatedFat 4, Cholesterol 196.4, Sodium 610, Carbohydrate 36.1, Fiber 1.6, Sugar 1.3, Protein 13.9
SAUSAGE & EGG BREAKFAST CUPS RECIPE BY TASTY
Here's what you need: ground sausage, salt, pepper, garlic powder, onion powder, paprika, dried parsley, eggs, shredded cheddar cheese, spinach, tomato
Provided by Tiffany Lo
Categories Breakfast
Yield 4 servings
Number Of Ingredients 11
Steps:
- Mix sausage, salt, pepper, garlic powder, onion powder, paprika, and dried parsley in a bowl until well combined.
- Grease a muffin tin and start to form shells with the sausage mix. Cover the sides and leave room in the middle for the eggs.
- In a separate bowl, mix the eggs, salt, and pepper.
- Pour egg mixture into the middle of each cup.
- Top with shredded cheese, tomatoes, spinach, or toppings of your choice.
- Bake at 350°F (180°C) for 30 minutes.
- Enjoy!
Nutrition Facts : Calories 502 calories, Carbohydrate 2 grams, Fat 39 grams, Fiber 0 grams, Protein 33 grams, Sugar 1 gram
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