Homemade Breakfast Pockets Recipes

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SAUSAGE BREAKFAST POCKETS



Sausage Breakfast Pockets image

A satisfying breakfast doesn't get much quicker and easier. Just grab one of these cheesy, sausage-stuffed rolls, and you'll be on your way. -Cheri Harrison, Cairo, Georgia

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 40m

Yield 4 servings.

Number Of Ingredients 5

1/4 pound bulk pork sausage, cooked and drained
1/2 cup shredded cheddar cheese
2 ounces cream cheese, softened
1 tablespoon dried parsley flakes
1 tube (8 ounces) refrigerated crescent rolls

Steps:

  • Preheat oven to 375°. In a small bowl, combine sausage, cheddar cheese, cream cheese and parsley., Unroll crescent dough and separate into four rectangles; seal perforations. Transfer to a foil-lined baking sheet. Place 3 tablespoons sausage mixture in the center of each rectangle. Bring four corners of dough over filling and twist; pinch to seal., Bake 14-16 minutes or until golden brown. Serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 380 calories, Fat 26g fat (11g saturated fat), Cholesterol 41mg cholesterol, Sodium 690mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 0 fiber), Protein 10g protein.

BREAKFAST POCKETS



Breakfast Pockets image

Breakfast on the go has never been better than these Breakfast Pockets from Delish.com.

Categories     breakfast pockets     crescent dough     scrambled eggs     bacon     kid friendly recipes     easy breakfast ideas     quick breakfast recipes

Time 40m

Yield 4

Number Of Ingredients 7

4 slices bacon
2 tbsp. butter, divided
6 eggs
3 tbsp. milk
1 tbsp. Chopped chives
1 tube crescent dough
1 1/2 c. shredded Cheddar

Steps:

  • Preheat oven to 375° and line a large baking sheet with parchment paper. In a large skillet over medium heat, cook bacon until crispy. Remove from heat and drain slices on paper towels. Pour off fat and wipe down skillet with paper towels.
  • In a large bowl, whisk together eggs and cream until frothy. Return skillet to stovetop and heat to medium, then add butter. When butter is foamy, add egg mixture. Reduce heat to medium low, and stir eggs with a spatula, until cooked to your liking. Gently stir in chives and season with salt and pepper. Remove from heat.
  • Separate dough into 4 rectangles (two triangles each). Pinch together seams. Break bacon slices in half, then add to the one half of each rectangle. Top with scrambled eggs and cheese. Fold dough over filling and pinch together edges to seal. Place on baking sheet.
  • Melt remaining butter in microwave, then brush over breakfast pockets.
  • Bake until pockets are golden, 12 to 15 minutes.

BREAKFAST POCKETS



Breakfast Pockets image

Meet the Cook: With these, I like being able to serve a complete breakfast inside a tidy pocket of dough. Just add fresh fruit, juice or fruit-flavored gelatin on the side. -Dolores Jantzen, Plymouth, Nebraska

Provided by Taste of Home

Categories     Breakfast     Brunch     Lunch

Time 50m

Yield 14 servings.

Number Of Ingredients 19

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
3/4 cup warm evaporated milk (110° to 115°)
1/2 cup canola oil
1/4 cup sugar
1 large egg
1 teaspoon salt
3 to 4 cups all-purpose flour
FILLING:
1 pound bulk pork sausage
1/2 cup chopped onion
2-1/2 cups frozen shredded hash brown potatoes, thawed
7 large eggs, lightly beaten
3 tablespoons whole milk
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic salt
Pinch cayenne pepper
3 cups shredded cheddar cheese

Steps:

  • In a bowl, dissolve yeast in water. Add evaporated milk, oil, sugar, egg, salt and 2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough (do not knead). Cover and let rise in a warm place until doubled, about 1 hour. , Meanwhile, in a skillet, cook the sausage and onion over medium heat until sausage is no longer pink; drain. Add hash browns, eggs, milk and seasonings. Cook and stir until the eggs are completely set. Sprinkle with cheese; keep warm. , Punch dough down; divide into 14 pieces. On a floured surface, roll out dough into 7-in. circles. Top each with about 1/3 cup filling; fold dough over filling and pinch the edges to seal. Place on greased baking sheets. , Bake at 350° for 15-20 minutes or until golden brown.

Nutrition Facts : Calories 408 calories, Fat 25g fat (10g saturated fat), Cholesterol 164mg cholesterol, Sodium 650mg sodium, Carbohydrate 30g carbohydrate (7g sugars, Fiber 1g fiber), Protein 15g protein.

EASY BREAKFAST POCKETS



Easy Breakfast Pockets image

Provided by Matt Robinson

Categories     Breakfast

Time 20m

Number Of Ingredients 6

5 large eggs
2 tablespoons heavy cream
1 teaspoon Lawry's Season Salt
1/3 cup Jack and Colby cheese mix
4 pieces bacon, cooked
1 8 oz. crescent rolls

Steps:

  • Heat oven to 425 degrees F. Line bake sheet with parchment
  • Cover skillet a with nonstick spray. Heat over medium heat. Crack eggs into a bowl and add cream and season salt; whisk mixture until well blended. Pour egg mixture into heated pan. Let set for 20 seconds, continuously stir with whisk until eggs are soft and set. Remove from heat.
  • Unroll crescent rolls into four rectangles. Scoop scrambled eggs onto one side (leaving enough room to fold crescent roll over to form a square), place bacon on top. Fold crescent roll over to create a square, then using a a fork press along the edges to seal pocket. Bake for about 10 minutes or until golden brown.

BREAKFAST POCKETS RECIPE - (4.3/5)



Breakfast Pockets Recipe - (4.3/5) image

Provided by kayjayjohnson

Number Of Ingredients 20

Dough:
1 1/2 tablespoons yeast
1/2 cup warm water (110°)
3/4 cup evaporated milk (110°)
1/2 cup vegetable oil
1/4 cup sugar
1 egg
1 teaspoon salt
3 1/2 cup flour
Filling:
1 pound bulk sausage
1/2 cup onion, chopped
1 1/2 cup frozen hash brown potatoes, thawed
7 large eggs
3 tablespoons milk
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic salt
pinch of cayenne pepper
2 cups cheddar cheese, shredded

Steps:

  • Dough: 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. Filling: Cook the sausage and onion over medium heat until browned. Drain. Add the hash browns, eggs, milk, and spices. Cook and stir until set. Sprinkle with cheese and keep warm. Assembling the pockets: Preheat oven to 350°F Punch down the dough and cut into 16 equal pieces. Roll each piece into 7 in circle on a floured surface. Top with 1/3 cup filling, fold, and pinch shut. Bake for 15-20 minutes. To freeze: Allow cooling on the baking sheet. Once cooled, place in the freezer until frozen. Store in a ziplocK bag in the freezer for 3-6 months. To reheat, place on a paper towel and microwave for 1 1/2-2 minutes.

HOMEMADE HOT POCKETS®



Homemade Hot Pockets® image

My mom wanted me to make dinner and I was tempted to go into the frozen food isle and buy hot pockets. Then I thought to myself...why not make my own! My family raved over them and now I make them all the time. Very quick, low-cost dinner, yet delicious and addicting. Easy to add or subtract ingredients in each separate pocket to please everyone's taste. Very simple recipe. Familiar name...better taste.

Provided by Lisa Minor

Categories     Main Dish Recipes     Savory Pie Recipes

Time 49m

Yield 8

Number Of Ingredients 6

2 (8 ounce) cans refrigerated crescent roll dough (such as Pillsbury®, divided
1 ½ teaspoons vegetable oil, or as needed
1 ½ heads broccoli, cut into small florets, or more as needed
1 (8 ounce) package sliced fresh mushrooms, or to taste
1 cup cooked ham chunks, or to taste
1 (8 ounce) package shredded sharp Cheddar cheese, divided

Steps:

  • Place 2 crescent rolls on a baking sheet. Pinch triangular seams together to make a rectangle; flatten dough to make a larger base. Repeat with the remaining pairs of rolls in the can.
  • Heat oil in a saucepan over medium-high heat. Saute broccoli and mushrooms until tender, about 6 minutes. Transfer to a plate. Add ham to the pan; cook until liquid evaporates, 3 to 5 minutes. Spoon 1/4 of the ham onto each dough base. Divide broccoli-mushroom mixture among the dough; sprinkle 3/4 of the cheese over the pockets.
  • Open the second can of rolls. Stretch 2 rolls out to form a rectangle; place over each pocket, covering the filling. Pinch sides together to seal the pockets. Sprinkle the remaining cheese on top.
  • Bake in the preheated oven until golden brown, about 10 minutes. Let cool for about 5 minutes.

Nutrition Facts : Calories 407.2 calories, Carbohydrate 27 g, Cholesterol 38.8 mg, Fat 25.6 g, Fiber 1.7 g, Protein 16.5 g, SaturatedFat 10.2 g, Sodium 850.5 mg, Sugar 5.6 g

BREAKFAST POCKETS



Breakfast Pockets image

A delicious family recipe. We make these for special occasions and eat all day!

Provided by Whitney

Categories     Main Dish Recipes     Savory Pie Recipes

Time 48m

Yield 8

Number Of Ingredients 10

1 (12 ounce) package bulk pork sausage
2 cups shredded Jack cheese
1 cup shredded carrots
2 eggs
3 green onions, chopped
1 tablespoon grated Parmesan cheese
1 teaspoon prepared yellow mustard
1 teaspoon ground black pepper
1 teaspoon Italian seasoning
2 (8 ounce) cans refrigerated crescent roll dough (such as Pillsbury®)

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Combine cooked sausage, Jack cheese, carrots, eggs, green onions, Parmesan cheese, mustard, pepper, and Italian seasoning in a large bowl.
  • Roll out dough onto a 9x13-inch baking pan. Separate into 8 rectangles; press perforations together to seal. Spoon 1/3 cup sausage mixture onto each rectangle; fold dough over the mixture and press edges to seal.
  • Bake in the preheated oven until golden brown, 18 to 20 minutes.

Nutrition Facts : Calories 461.6 calories, Carbohydrate 24.7 g, Cholesterol 96.2 mg, Fat 31.1 g, Fiber 0.7 g, Protein 18.7 g, SaturatedFat 12 g, Sodium 1009.9 mg, Sugar 5 g

HOMEMADE BREAKFAST POCKETS



Homemade Breakfast Pockets image

Every Sunday morning we have breakfast together. My daughter is back to school and joined the play, needless to say they have play practice every sunday morning@10AM. I was looking for a breakfast that was easy for her to eat and run out the door. I buy crescent rolls by the case, we love them, I had some left over bacon, came up...

Provided by Judy Wisniewski

Categories     Other Breakfast

Time 45m

Number Of Ingredients 6

2 can(s) refrigerated crescent rolls
8 eggs
1/4 c water
cheese
cooked bacon
salt and pepper

Steps:

  • 1. Preheat oven 375 degrees
  • 2. add the eggs to a bowl with a quarter cup of water, whisk the eggs add the crumbled cooked bacon, salt & pepper to taste. Scramble the eggs & bacon in a frying pan.
  • 3. while the eggs are cooking open the crescent rolls and break each pack in to 4 rectangles, you will have 8, squeeze the seams together.
  • 4. place a piece of parchment paper on a cookie sheet, place the first rectangle on the cookie sheet.
  • 5. place a 1/2 piece of cheese on half of the rectangle, (I used american cheese, you can use any kind you like) place a spoonful of the scrambled egg & bacon on top of the cheese
  • 6. fold the dough in half pulling the dough over the egg & cheese
  • 7. using a fork seal the pocket closed.
  • 8. bake on the second rack of the oven for 15-18 mins, enjoy a quick breakfast. I added a piece of cheese to the top of a few. This is so easy and versatile you can make them vegetarian, remove the bacon, add some spinach, or add sausage, anything you desire. I have used egg beaters before as well.

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