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Breakfast Pockets

Source of Recipe

My version of a Taste of Home recipe


Recipe Introduction

I love making these for brunches because you can make the filling in advance and even put the pockets together and refrigerate them an hour of so ahead of time. I’ve even make three-biters out of regular biscuits. They taste awfully good and with a combination of judicious microwaving and toaster oven toasting, they even heat up as good leftovers (or using the Bake/Steam method in the CSO at 350F for about 9 minutes). If you aren’t serving these for brunch you can halve the recipe. NOTE: I recently revisited this recipe after not making it for years and felt I needed to add some notes. I can NOT get the biscuits to roll out to 6-inch circles - mine end up being nearer 5-inch. Even the ones that I got near 6-inch wouldn't hold 1/3 of a cup of filling. I used about 3 tablespoons of filling. You will have filling left over and it make a great grilled sandwich (warm up the filling gently and then grill like a grilled cheese sandwich).

List of Ingredients

2 pkg. Grands biscuits
3/4 lb. bulk pork sausage, bacon or ham
1/2 c. chopped onion
2 1/2 c. frozen shredded hash browns, thawed
8 eggs - lightly beaten + one more for brushing on the pockets
3 T. milk
1/2 t. salt
1/2 t. pepper
1/2 t. garlic salt
A few dashes of hot sauce
3 c. shredded cheddar cheese



Recipe

Preheat oven to 350.

In a skillet, cook the sausage or bacon - crumble. Drain. If using ham, dice small and sauté briefly. To the skillet add the onions and sauté until translucent. Add the potatoes and cook a few minutes. Add the 8 eggs, milk and seasonings. Cook and stir until the eggs are creamy and almost set. Remove from the heat, add the meat and sprinkle with the cheese. Mix well and keep warm.

Roll out biscuits to 6" circles. Top each with about 1/3 c. filling, fold dough over and pinch edges to seal. If cooking right away brush with a beaten egg, poke a couple of ‘vents’ in each pocket and bake at 350 degrees for 15 - 20 minutes or until golden brown. If you are making them ahead of time cover with plastic wrap and do not brush with the beaten egg until just before placing in the oven.

Makes 16 pockets.