Sausage Breakfast Pockets Recipes
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.
SAUSAGE BREAKFAST POCKETS
Make and share this Sausage Breakfast Pockets recipe from Food.com.
Provided by Shawn C
Categories Breakfast
Time 25m
Yield 10 pockets
Number Of Ingredients 6
Steps:
- Preheat oven according to biscuit directions.
- Spray muffin tins with non-stick spray.
- Take off the top 1/3 of each biscuit and set aside.
- Take the other 2/3 of each biscuit, flatten them and mold them in the muffin sections; set aside.
- In skillet sauté the mushrooms and onion in butter; set aside in a bowl.
- In same skillet fry the sausage until fully cooked, crumbling it with the utensil you are using; drain well.
- Return sausage to skillet add onions and mushrooms; stir together.
- Add cheese and stir again.
- Add spoonful of mixture to each muffin tin. Place the leftover 1/3 biscuit on top as a lid and tuck in the sides.
- Bake at whatever temp and time is on the biscuit can.
- Serve.
Nutrition Facts : Calories 314.6, Fat 23.2, SaturatedFat 9.3, Cholesterol 44.6, Sodium 797, Carbohydrate 15.4, Fiber 0.6, Sugar 3, Protein 11
SAUSAGE POCKETS RECIPE
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees.
- Brown the sausage in a skillet over medium heat. Drain on paper towels and wipe out the skillet. Return the sausage to the skillet (off of the heat) and add the cream cheese. Stir together until the cream cheese is melted.
- Open the tube of crescent rolls and unroll onto a work surface. Press together the seams of the triangles leaving the three "scored" rectangles. Cut each rectangle into two squares, making six squares to work with. Press the squares out slightly creating more surface area. Put approximately 1/4 cup sausage cheese mixture in the center of each square. Pull corners up over the center and twist was creating little pockets. Twist and press the seams to make sure they are all sealed.
- Place on a baking sheet or baking stone and bake in a 350-degree oven for 20-22 minutes. Serve warm.
Nutrition Facts : Calories 28 calories, Carbohydrate 3 grams carbohydrates, Fat 2 grams fat, Protein 1 grams 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
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.
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