Monday, May 5, 2008

Breakfast Pockets

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.

Breakfast Pockets

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 egg
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.


Pat - An Arkansas Stamper said...

Glad you're back! I was about to have withdrawal symptoms. Hope you all had a great time.
The Breakfast Pockets look wonderful, and I can almost smell them from your description. I am very fond of "yeasty" foods. This recipe is definitely one I will try. Though I generally just cook for myself, I occasionally attend gatherings to which I need to bring food; this would really go over well! Thanks.

Shelljo said...

I'm stealing your dough recepie and will use these for lunch hot pockets. DH and I usually take our lunch, and hot pockets are great to freeze and then take on those days when we don't have leftovers!

Paula Yaussi said...

YUM - I'm on it! AND I completely understand about the smell thing! When I go to the barn in the early morning hours, the dew on the ground mixed with hay and sweet feed and then the smell of the horses is a smell I don't ever want to do without!

Like Pat . . . I was starting to shake, felt feverish, started halucinating about NM ranch women! I'm feeling better now!

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