Hearty Brunch Pockets Recipes

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BRUNCH POCKETS



Brunch Pockets image

These hefty handfuls promise everyone a good hot breakfast with little fuss. Kids especially love the toasty grab-and-go pockets stuffed with pineapple, ham, turkey and cheese. And what a great way to use up leftovers!

Provided by Taste of Home

Categories     Breakfast     Brunch     Lunch

Time 50m

Yield 4 servings.

Number Of Ingredients 6

1 package refrigerated pie crust
2 pineapple slices, cut in half
4 thin slices deli ham
4 thin slices deli turkey
4 slices Swiss cheese
1 large egg, lightly beaten

Steps:

  • Cut each pie crust into four wedges. Pat pineapple slices dry with paper towels. Top four pie crust wedges with one slice each of ham, turkey, cheese and pineapple, folding meat and cheese to fit if necessary. Top each with a pie crust wedge; seal and crimp edges with a fork. Cut slits in crust., Place on an ungreased baking sheet. Brush lightly with egg. Bake at 350° until golden brown, 25-30 minutes. Serve warm.

Nutrition Facts :

SINGLE SKILLET HEARTY BREAKFAST



Single Skillet Hearty Breakfast image

A self-concocted recipe born from long nights and late mornings. A truly hearty, robust stand-alone meal. Known coast to coast thanks to wonderful friends. Likely one of my most memorable dishes according to said friends. Serve with a side of salsa, a tortilla, and your favorite glass of juice.

Provided by torysresort

Categories     100+ Breakfast and Brunch Recipes     Potatoes

Time 40m

Yield 4

Number Of Ingredients 10

½ pound sage pork sausage (such as Jimmy Dean®)
1 ½ cups cubed red potatoes
½ onion, diced
1 tablespoon chopped garlic
1 cup sliced baby bella mushrooms
3 eggs
1 teaspoon parsley
½ cup shredded Mexican cheese blend
sea salt to taste
fresh cracked black pepper to taste

Steps:

  • Place sausage in a large cast iron skillet over medium heat; cook and stir until crumbly and starting to brown, about 5 minutes. Stir in potatoes; cook until starting to brown, about 5 minutes. Add onion and garlic; cook and stir until fragrant, about 3 minutes. Stir in mushrooms; cook until tender, about 5 minutes.
  • Push mixture to the sides of the skillet with a spatula to make space in the center. Crack eggs into the center and sprinkle with parsley. Sprinkle Mexican cheese blend around mixture on the edges. Cover skillet and cook until egg whites are set but yolk is still runny, 2 to 3 minutes. Remove from heat, pierce yolks and mix to combine. Season with salt and black pepper.

Nutrition Facts : Calories 302.7 calories, Carbohydrate 13.5 g, Cholesterol 184.4 mg, Fat 20 g, Fiber 1.7 g, Protein 17.4 g, SaturatedFat 8.4 g, Sodium 728.5 mg, Sugar 1.9 g

EASY CABBAGE POCKETS



Easy Cabbage Pockets image

I grew up in a town that was filled with Wolgadeutsche, or Germans from Russia. Family members and friends of the family made these cabbage pockets, sometimes called Krautbrot or Bierocks. This is a perfect food for lunches, as it is self contained and freezes well. I have changed it slightly to make it easier to make and enjoy. I love mine served hot, with ketchup for dipping!

Provided by Niki Frick

Categories     Main Dish Recipes     Savory Pie Recipes     Beef Pie Recipes

Time 1h

Yield 24

Number Of Ingredients 6

cooking spray
1 pound ground beef
1 large onion, chopped
1 head cabbage, shredded
salt and ground black pepper to taste
1 (2 pound) package frozen dinner rolls, thawed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray muffin cups with cooking spray.
  • Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir onion into ground beef and saute until translucent, about 5 minutes. Add cabbage and reduce heat to low; cook and stir until cabbage has wilted slightly, about 5 minutes more. Pour mixture into colander to strain excess liquid and cool slightly.
  • Spray a work surface with cooking spray. Flatten rolls into disc shape with a rolling pin; spoon 1 to 2 tablespoons of beef and cabbage filling onto each disc. Fold discs in half around filling, pressing edges together to seal. Gently place in muffin cups, spray tops with cooking spray, and poke with toothpick to allow venting.
  • Cook cabbage pockets in preheated oven until dough is browned, 25 to 45 minutes.

Nutrition Facts : Calories 170.4 calories, Carbohydrate 22.9 g, Cholesterol 13.1 mg, Fat 5.4 g, Fiber 2.1 g, Protein 7.9 g, SaturatedFat 1.7 g, Sodium 226.6 mg, Sugar 3.9 g

BREAKFAST PITA POCKETS



Breakfast Pita Pockets image

A good substitute for the plain old omelet. You can use a variety of ingredients; however, I like the all meat version. Serve with salsa and ketchup!

Provided by SJKANG

Categories     100+ Breakfast and Brunch Recipes     Eggs     Scrambled Egg Recipes

Time 25m

Yield 2

Number Of Ingredients 5

2 slices bacon
2 links pork sausage
2 slices Canadian-style bacon
3 eggs, beaten
1 pita bread, cut in half

Steps:

  • Place bacon, sausage, and Canadian-style bacon in a medium skillet over medium heat. Fry until evenly brown; drain. Crumble bacon, and chop sausage.
  • Mix eggs into the skillet, and scramble with the bacon and sausage until no longer runny.
  • Place pita bread in a microwave, and heat on High about 30 seconds, until warm. Spoon the egg mixture into the pita bread halves, and serve warm.

Nutrition Facts : Calories 421.9 calories, Carbohydrate 17.9 g, Cholesterol 331 mg, Fat 27.4 g, Fiber 0.7 g, Protein 24.8 g, SaturatedFat 8.5 g, Sodium 993.3 mg, Sugar 1 g

HIDDEN TREASURES RANCH POCKETS



Hidden Treasures Ranch Pockets image

This delicious and easy recipe is a great way to get your family to eat more veggies. The filling contains zucchini, carrots, cabbage, red pepper, onions, and garlic, yet still tastes so yummy that even the pickiest eaters gobble them up!

Provided by larkspur

Categories     Meat and Poultry Recipes     Pork     Ground Pork Recipes

Time 2h25m

Yield 16

Number Of Ingredients 17

1 ½ teaspoons rapid rise yeast
½ cup warm water (110 degrees F to 115 degrees F)
3 tablespoons white sugar
½ teaspoon salt
1 egg
½ cup whole wheat flour
1 ½ cups bread flour, or as needed
1 pound ground pork
1 (1 ounce) package ranch dressing mix (such as Hidden Valley Ranch®)
1 cup finely chopped cabbage
1 small zucchini, grated
1 small onion, chopped
½ cup red bell pepper, finely chopped
1 carrot, grated
1 teaspoon minced garlic, or to taste
salt and pepper to taste
1 tablespoon butter, melted

Steps:

  • Sprinkle the yeast over warm water in a large bowl bowl. Let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Beat in the sugar, egg, 1/2 teaspoon salt, and whole wheat flour with an electric mixer on low for 3 minutes. Stir in the bread flour, a 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 30 minutes.
  • While the dough is rising, heat a large skillet over medium heat and cook and stir until the pork is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the ranch dressing mix until meat is well-coated. Add the cabbage, zucchini, onion, red bell pepper, carrot, and garlic. Cook and stir until the vegetables are tender and most of the liquid has evaporated, about 10 minutes. Season with salt and pepper. Set aside.
  • Deflate the dough and turn it out onto a lightly floured surface. Use a knife to divide the dough into four equal pieces-don't tear it. Roll each portion out to an 8-inch square, then cut each large square into four smaller squares. Place about 3 tablespoonfuls of the pork filling into the center of each square. Bring the corners over the filling and pinch to seal. Secure with a toothpick, if needed. Spray a baking sheet with cooking spray. Place the pouches on the prepared baking sheet about 3-inches apart. Cover the pouches with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
  • Preheat an oven to 350 degrees F (175 degrees C).
  • Bake in the preheated oven until golden brown, about 15 minutes. Remove from pan and discard toothpicks. Brush each pocket with melted butter. Serve hot.

Nutrition Facts : Calories 103.8 calories, Carbohydrate 7.8 g, Cholesterol 31.9 mg, Fat 5.2 g, Fiber 1 g, Protein 6.4 g, SaturatedFat 2.1 g, Sodium 224.3 mg, Sugar 3.2 g

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