Breakfast Pockets

By Morganp9661

Ingredients

• Dough
• 1 1/2 tblsp yeast
• 1/2 cup warm water
• 3/4 cup evaporated milk, warmed
• 1/2 cup veg. oil
• 1/4 cup sugar
• 1 egg
• 1 tsp salt
• 3 1/2 cup flour
• Filling
• 1 lb sausage
• 1/2 cup onion, chopped
• 1 1/2 cup frozen hash browns, thawed
• 7 large eggs
• 3 tblsp milk
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp garlic salt
• pinch of cayenne
• 2 cups cheddar cheese, shredded

Details

Servings 16

Preparation

Step 1

Dough
dissolve yeast in water
Add milk, oil, sugar, egg, salt and 2 cups flour, beat until smooth.
Add enough flour until it comes to a soft dough, do not knead. Cover and let rise in a warm place until doubled, about an hour.

Filling
Cook Sausage and onion over med. heat till browned, drain. Add hash browns, eggs, milk and spices. Cook and stir until set. Sprinkle with cheese and keep warm.

Preheat oven to 350 degrees

Punch down dough and cut into 16 equal pieces, roll each out into 7 inch circle, top with 1/3 cup filling, fold and pinch shut, bake 15 to 20 min.

To Freeze

Allow to cool on baking sheet. Once cooled, place in freezer until frozen. Store in a frezer zip lock bag in freezer for 3 to 6 months. To reheat place on paper towel and microwave for 1 1/2 to 2 minutes.