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Breakfast Pockets

Ingredients

  • 1 lb bulk sausage
  • 1/2 c onion, chopped
  • 1 1/2 c frozen hashbrown potatoes, thawed
  • 7 large eggs
  • 3 tbsp milk
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp garlic salt
  • pinch of cayenne pepper
  • 2 c cheddar cheese, shredded

Directions

  1. *Make dough in bread machine.

    2. *Make Filling

  2. 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.

    3. Assembling the pockets

  3. Preheat oven to 350°. Punch down the dough and cut into 16 equal pieces.
  4. Roll each piece into 7 in circle on a floured surface. Top with 1/3 c filling, fold, and pinch shut. Bake for 15-20 minutes.

    5. To freeze

  5. 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 1 1/2-2 minutes.