Breakfast Pockets

These are just awesome.


They are one of my favorite make ahead breakfast ideas.  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 make ahead 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.


Breakfast Pockets
Recipe type: Breakfast
  • 1½ tblsp yeast
  • ½ c warm water (110 degrees)
  • ¾ c evaporated milk (110 degrees)
  • ½ c vegetable oil
  • ¼ c sugar
  • 1 egg
  • 1 tsp salt
  • 3½ c flour
  • Filling
  • 1 lb bulk sausage
  • ½ c onion, chopped
  • 1½ c frozen hashbrown potatoes, thawed
  • 7 large eggs
  • 3 tblsp milk
  • ½ tsp salt
  • ½ tsp pepper
  • ½ tsp garlic salt
  • pinch of cayenne pepper
  • 2 c cheddar cheese, shredded
  1. Dough:
  2. In a bowl, dissolve yeast in the water.
  3. Add milk, oil, sugar, egg, salt, and 2 cups flour; beat until smooth.
  4. 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.
  5. Filling:
  6. 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.
  7. Assembling the pockets:
  8. Preheat oven to 350°.
  9. Punch down the dough and cut into 16 equal pieces.
  10. Roll each piece into 7 in circle on a floured surface. Top with ⅓ c filling, fold, and pinch shut. Bake for 15-20 minutes.
  11. To freeze:
  12. 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 1½-2 minutes.


  1. These look and sound so good!

  2. my hubs would LOVE these 🙂

  3. These breakfast pockets look so crazy good & addictive girl! Fun being in the twitter chat with you last night.

  4. Yummy! What a perfect freezer meal–I should make some for hubs to grab on his way out to work.

  5. LOVE this, krista. Can’t wait to try them. 🙂

  6. I just pinned these to Pinterest so I’ll never lose the recipe. Thanks!

  7. yum, those look great, my family would love those.

  8. 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!

  9. 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!

  10. 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.

  11. 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.

  12. 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! 😉

  13. 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! 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!

  14. This is genius! I love it! Definitely need to try soon. Thanks for posting.

  15. I found your recipe via Pinterest. We are making them this afternoon to eat tomorrow for Thanksgiving breakfast. Can’t wait to try!!

  16. Paula Lober says:

    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!

  17. Michelle M. says:

    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!!!

  18. 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!

  19. 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!


    • 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!

  20. 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!

  21. 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.

    • 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!

      • would you need to pre bake them for a short time to freeze them i’m thinking about making a bunch up of different toppings but it would be nice to just pull them out on a night and stick them in the oven?

        • I always bake before freezing them. I’m sure you could try freezing the raw pockets, thawing the night before, and baking the morning of but I’ve never done that so no guarantees. 😉

  22. 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!

  23. 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! 🙂

  24. 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.

  25. 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.)

  26. I just made these for our brupper(breakfast for dinner) I hope the kids don’t like them 😉 more for Hubby and I!!

  27. 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!

  28. Quick question. Does it matter whether you use regular yeast or the rapid yeast?

  29. 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!

  30. 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!

    • 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!

      • My husband and I made these a while ago with cubed up ham and they were simply to die for!! We were both still in college and had to grab food on the run all the time. They were so convenient to pop in the microwave and eat on the go!

    • 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. :o)

      • 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!

        • If you split between 2 different fillings like this, on the top of the rolls with filling A pinch up a little ridge with your fingers just before baking, and leave the filling B rolls smooth. Then you can tell which is which without having to cut them open.

  31. 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. =)

  32. 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.

  33. 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!

  34. 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!

  35. just came from pinterest, can’t wait to make these! thanks so much for posting!

  36. 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!

  37. 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!?

  38. Shannon says:

    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!

  39. 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!

  40. Jennifer says:

    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!

  41. AndiNell says:

    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!

  42. 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. 🙂

  43. 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!

  44. Do you know of a milk free dough that would work for this??

  45. 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!

  46. 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!

      • Cookin' Mama says:

        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.

  47. Courtney says:

    I am making these right now to have on hand for Easter Breakfast…

  48. j.masters says:

    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 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!

  49. 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.

  50. 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!

  51. 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!

  52. 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.

  53. 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.

  54. The dough for these is amazing! I don’t do dough well, but I can do this one! I made the breakfast pockets, which were a hit, and then used the same dough recipe for pepperoni pizza pockets, cheese pizza pockets, and cinnamon rolls.

  55. Mmm, what a great idea. Thanks for sharing!

  56. My family and I loved these breakfast pockets. The only drawback was they were a little labor intensive, as I weighed out my dough so each piece was even. The dough is awesome and soooo easy.

    I thought it might make some good cinnamon rolls. I was wrong. It makes GREAT cinnamon rolls. I follow the dough recipe. After it has risen to double, I roll it out on the counter to a rectangle about 12″x18″. I spread the dough with soft butter then sprinkle about a cup of a mix of half white, half brown sugar with lots of cinnamon. I roll up the long side and cut about 1 1/2″ slices. Place on a sheet lined with parchment and immediately bake at 350 for about 20-25mins. I drizzle with a powder sugar glaze. You can add orange zest, pecans or raisins before rolling up. They are so easy and wonderful. My next experiment is dinner rolls. Thank you for sharing.

  57. Stefani says:

    What kind of yeast do you use? This recipe looks great and I’m excited about using it for the school year when morning are so crazy!

    • The start of the school year is definitely the perfect time to use these. I usually use Fleischmann’s Active Dry Yeast but any active dry yeast would do. I hope you like them Stefani!

  58. Stefani says:

    Can these be made, frozen, and then reheated in the oven? I want to make them up ahead of time for a baby shower and then cook them the morning of, but sticking them in the microwave one at a time doesn’t seem too efficient!

    • Ha! Yes, reheating them one at a time does seem a bit tedious. I recommend thawing them overnight in the refrigerator then the morning of wrap them in foil and reheat them in the oven that way. If you leave them uncovered I worry they will dry out and burn. I hope that works out and your guests love them Stefani!

  59. You can use boxed hot roll mix for the dough they have it in the cake mix section in our store then the ” dough boy ” will help you!

  60. Hello! I pinned this recipe a few weeks ago and decided to bake them last night. My husband, two year old, and myself LOVE them. I like how versatile the filling can be but most of all I LOVE LOVE LOVE the dough!! I grew up close to a Czechoslovakia town where a local bakery made Kolaches. I’ve tried several times to make them homemade but couldn’t find a dough that tasted the same. This dough tastes EXACTLY like the ones I had growing up. Slightly sweet and soft. I’m so excited I found this recipe.

    • That is SO great Lindsey! I am so excited you found this recipe and that you loved it. I’m especially excited that it reminds you of your childhood and that you can pass those memories on to your two year old now! Food just has a way of connecting generations.

  61. Hi. Can these be made using refrigerated bisquits? I am not a make of dough (bread or money ;o) ) They look delicious and the kids will love them but I don’t want to screw them up.

    • Ha! You are so funny Stacie! As far as refrigerated biscuits, you can give it a try but if at all possible use refrigerated dough such as crescents or french bread. Better yet, frozen dough such as Rhodes. I can guarantee those will work since I’ve tried them before. You have to wait for them to rise but other than that they are super simple. However you make them I hope everyone loves them!

  62. I made the Breakfast Pockets today, and they were a hit! I think the dough was the best part; there was some leftover and I made a mini loaf of bread with it and it was amazing as well! Thanks for sharing this recipe!

  63. Im making this for the second time this month. Not only do they taste great, but they also reheat very well. The first batch lasted 2 weeks and each and every one was warmed up in the microwave. Even with that, the crust stayed crunchy and firm instead of soft and soggy. They were labor intensive…but they were definitely worth it.

  64. The filling would also be good in a pita pocket or in breakfast burritos

  65. I had a question, I have NEVER made bread so I am not sure. Do we need to sift the flour? Or just measure it and add it? These sound very yummy and easy to make. I am a full time student taking 18 credit hours and a mommy to an 8 month old, so this will save time and money. Eating on campus is not ideal since expensive and my husband is the only one working. Thank you for the recipe, will try it soon. Lydia

    • Well you have quite a full load Lydia! I hope these will help a ton. And yes, I sift the flour first although there was one time that I was being lazy and didn’t sift the last 3 cups. It didn’t seem to have much effect on the dough however, sifting does make the flour airy and light producing a lighter dough. I hope you like these!

  66. I’m thinking about making these to take with us when we tailgate. We need something filling to eat when we’re setting up at 5am and freezing our behinds off! lol But we don’t have a microwave with us so I was thinking about wrapping them in foil and reheating on our flattop gas grill. Do you think this would turn out ok?

    • I think that’s a great idea Ashley! You could make them the night before {or a couple days before} and store them in the refrigerator instead of freezing them. They would heat up faster that way. Have fun freezing your tooshy! Take lots of warm blankets and hot chocolate!

      • Great suggestion to refrigerate! I’ll definitely try this at our next tailgate and come back and let you know how they turned out.:-)

  67. Hey, I’m a bread maker, and I had just a quick question.. So in the directions it says “not” to knead the dough, and I was wondering if the mixing was your kneading or something? So for this recipe you’re saying not to knead the bread?

    • What I should have asked was, is there a reason not to knead?

      • I don’t think you could over knead this dough however, there is no kneading required since enough air gets into it while mixing. I would be curious to know if additional kneading changed them in any way. I may have to try that the next time I make them. The simple answer to your question though Gloria is no kneading required. The dough will bake up airy and fluffy without it. Enjoy!

  68. I made these last year for the week of Christmas, since we’re all at home for the entire week, thinking that one batch would last me through the week, but boy was I wrong! One batch lasted my family 3 days!!! My husband LOVED them! Our son, the picky eater he is, also loved them! This is a great recipe. Next time, I’m going to double the recipe.

    • I’m so glad you and your family liked them Rachael! I love it when I find a recipe that everyone loves. It’s almost as sweet as that first bite of chocolate. 😉

  69. I loved this recipe! I used the Rhodes dinner rolls and it came out great! My picky 12 year old ate two of them, it was amazing!!!

  70. I was looking and looking trying to find a simple breakfast for Thanksgiving being that we are hosting for two military guys/girls not sure which and won’t know til we pick them up on Thanksgiving morning.Didn’t realize it would be so early so wanted to make sure they had breakfast too because we usually don’t have Thanksgiving dinner til after 12 so this will be perfect.I thought about a croissant type one but i guess i will have to do a trial and error.But am looking forward to making these this Thanksgiving morning.Thanks

  71. Teresa Leonard says:

    I made these today. WOW!! We love them.

  72. I saw these on Pinterest and am thinking of making them on Christmas Eve for Christmas morning. I was debating between these, and a cinnamon swirl bread. I can’t wait to try these and then make them as a western variety.

  73. nancy conrad says:

    I”ve worked with lots of doughs. If it is sticky add flour a tablespoon at a time until it is workable. Also spray Pam on your hands while working the dough. That way you have less dough stick to you and you don’t end up with too much flour added in.

  74. The recipe calls for 1 1/2 T yeast, this seems like alot. Is that the correct measurement?? thanks

    • Thank you for checking Karen. That is the correct measurement. Usually I buy my yeast in bulk but, if my memory serves me correctly, two packets of instant yeast should do it. I hope you enjoy them!

      • Thanks. I was thinking that a packet of yeast is only a little over a teaspoon and that would take alot of packets. I do plan to make these. I have made dough recipes similar before and don’t ever recall using that much yeast, so i wanted to be sure.

  75. I am not sure what yeast to buy or if there are different kinds? Is there something I should look for?

    • I use the active dry yeast similar to Fleischmann’s. I usually buy in bulk so I have a small bag of yeast as opposed to the little packets but it’s the same thing. I hope you enjoy them!

      • I used nutritional yeast… it seemed to work okay. Like I mentioned, it didn’t look like it did much rising over the hour and a half I left it….. ??

  76. Just finished baking these- somebody’s going to be super impressed in the morning!!!

  77. Making these now! Using deer sausage, and adding bacon though. My husband is a Marine, and leaves for work super early, I have been looking for something like this for his breakfast! I’ll let you know how they turn out! Fingers crossed! Thanks for the recipe!

  78. Jackie Phelps says:

    Made these and they were delicious! My husband and I both liked them a lot!

  79. autum gibson says:

    can you freeze them?

  80. I make what my family lovingly calls “Mess” .. that would be awesome to put in these,,, mess is the same as your recipe above only difference is i add potatoes

  81. LOVED THESE! But making the bread from scratch is too much work for a lazy person (me). I used 1 packet of active-dry yeast and the bread still rose normally. I did an initial rise in a warm place, then did a cold rise in the fridge for 48 hours. You have to punch the dough down every few hours for the first day—but waiting to bake the dough develops the glutens thus giving the dough more flavor. I used turkey sausage just because it’s a little healthier! These were great for heating up in the microwave (1 min 30 sec) and eating them in the car on my way to work! This time I will be making them with Rhodes frozen dinner rolls.

    • That is great advice Michelle! Thank you so much for sharing! Only using one packet also makes this more budget friendly. It’s nice you can prepare the dough and come back a couple days later to finish them off.

  82. Just found these on Pinterest and hope I am not too late for a comment / question. I do apologise if this has been asked and answered – I started reading all the comments and answers but only got about half way through – this is obviously a very POPULAR recipe.

    This may be a silly question but do you thaw before reheating in the M/W or just put it in frozen for the 1 1/2 to 2 mins? I travel for work and often end up with McDonalds or KFC or other BAAAD drive throughs – this would be a saviour for me for lunch as I can take it frozen and carry it with me and then use the client’s M/V to warm up.

    • No problem BeaJay! No bad questions here. No need to thaw the pockets before reheating. Just toss it in hard as a rock and a couple minutes later they’re ready to scarf down. I hope it helps you as you travel!

  83. When I search for recipes online, I find that people often comment that it “looks good” but rarely “yeah, I tried this recipe, it was good blah blah blah…”. I found your recipe a couple months ago and wrote it down and stuffed it in my recipe box but have not had the time nor the courage to try it.

    Well, I tried it last night!! I gave the dough time to rise, but it didn’t look like it did much of anything so that was worrisome. But I just went ahead and made the pockets anyway. I myself did not try the finished product but my fiancee is a very picky eater and I gave it to him…

    He loved it! What else can I stuff into these pockets?? The possibilities seem endless!!!!!! 😀 Thank you so much!

    • That’s so great Jess! I’m so glad they turned out great and they were a hit. And yes, the fillings are endless! It’s my favorite part about this recipe. As for the yeast, I couldn’t say for sure but when it comes to baking even a slight change and it can affect the result of a recipe.

  84. These were a huge hit here. We even filled some with sausage gravy..YUM! Great recipe.

  85. Does any one have an estimate of how many are made from this batch?

  86. Hi!! These sound wonderful & super easy!! My only question is this: How long & what temp to reheat in the oven?? I don’t like to use the microwave… I would want to “re-heat” the morning I serve them.
    Thanks in advance 🙂 🙂

    • Good question Teri! So as I’m thinking about this I would thaw them the night before in the fridge, wrap them in foil before putting them in a 350 degree oven and heat for maybe 10 minutes. The timing I can only guess since I have no pockets to test currently. You just want to make sure the middle is warmed all the way through. Let me know how it goes!

  87. Made these for my 3 teenage boys to have for breakfast on school mornings instead of Hot Pockets (full of salt!)…they loved them!!! I will experiment with bacon and different types of sausage and cheese for variety…thanks for this recipe!!!

    • Awesome! I’m so glad they loved them! Pretty soon I’ll have teenage boys of my own and I have no doubt I’ll be making these twice a week.

  88. These look delicious. I’m definitely going to make these for my husband to eat before work. I do have one question though I see you need to add milk to both the dough and the sausage I was just wondering how much to add to each of these? Thanks

  89. Do I use self-rising flour or plain for the Breakfast Pockets?

  90. I decided to make these as Christmas gifts for my siblings. We exchange gifts on Christmas Eve, and I want to give them each something they can easily heat up for breakfast the next morning. I doubled the recipe, but ran out of filling half-way through. I am not sure if it is because I substituted bacon for the sausage or what, but in the second batch of filling, we used 1 pound sausage and tossed in real bacon bits to make up the 2nd pound. That made enough filling for the second half of the bread dough, plus I had plenty left over, which we are going to reheat tomorrow for breakfast and serve on English muffins. Anyway, the samples we tried from both batches are absolutely delicious. I am so glad I made extra so that we will have some for ourselves 🙂 This recipe will be kept and used MANY times, with a variety of fillings, both breakfast and dinner ones. Thanks so much for sharing!

  91. By far the best and very easy to make.

  92. I’ve officially made these about 100 times at this point. My entire family loves them.

  93. My kids loved em. I had to add about s
    double flour to get the dough not to stick. I rubbed melted butter on top to get a gokden bronze.


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