We've been out of town since Thursday and I'll post in a day or two, but I had this recipe already typed out to share so that's what you get today.
This weekend we headed north for the 4-H Shooting Sports Competition. 13 of us stayed in rustic cabins with no kitchens and brought our own food. These breakfast pockets made it quick and easy to get a hot breakfast into these kids. I know there are similar choices at the grocery store but, we just don't buy much in the way of prepared food and these are so much better. Well, I wouldn't really know if they are better or not since I haven't tried the others, but these disappear quickly and I have no plans to buy the other.
These have come in handy throughout the 11 years I've been making them. I have memories of DH and the kids and I scrunched in the cab of the pickup at 4:30 in the morning, headed down the dirt road to meet a cattle truck that did not show up until 10. Everyone was munching on these and I can still smell the warm aroma of breakfast pockets, mixed with the crisp mountain air, tinged with the smells of horses. Heavenly! I am not being sarcastic either. Those smells rank right up there with the smell of rain. You would be hard pressed to find a better one.
2 pkgs yeast (I buy yeast in bulk and just use 2 scant Tblsp.)
1/2 C warm water (110-115 degrees)
3/4 C warm evaporated milk (110-115 degrees)
1/2 C vegetable oil
1/4 C sugar
1 tsp. salt
3-4 C flour
1 lb bulk pork sausage
1/2 C chopped onion
2-1/2 C hashbrowns (I have used cubed potatoes and Ore-Ida Obrien Hashbrowns, thawed)
7 eggs, beaten
3 Tblsp milk
pinch cayenne pepper
3 C shredded cheddar cheese
*In a mixing bowl, dissolve yeast in water. Add evaporated milk, oil, sugar, egg, salt, and 2 C 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. (I use the reduced fat sausage - no need to drain)
*Add potatoes or hashbrowns and cook until warmed through.
*Add eggs, milk and seasonings. cook until the eggs are completely set.
*Sprinkle with cheese. Keep warm
*Punch dough down. Divide into 14 pieces.
*On a lightly floured surface, roll out dough into 7" circles.
*Top each circle with filling; fold dough over filling and pinch edges to seal.
*Place on greased baking sheet and bake at 350 degrees for 15-20 minutes until golden brown.
One of the things I really like about this dough is it's elasticity. You can really pile in the filing and the dough is soft enough that the filling will not spill out during baking as long as you crimp the edges well.
We doubled the batch for this weekend and warmed them in a roaster. With yogurt and fruit, they made the perfect breakfast.