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.
- 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
- 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
- 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.
- 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.
- Assembling the pockets:
- Preheat oven to 350°.
- Punch down the dough and cut into 16 equal pieces.
- 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.
- To freeze:
- 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.