The original Breakfast Pockets recipe called for sausage but I traded ham instead since that’s what Trent likes and these are for his breakfasts. I also used this bread machine dough recipe instead.

Breakfast Pockets

Dough

• 1 cup warm milk
• 1 egg, lightly beaten
• 1 egg yolk, beaten
• 3 cups bread flour
• 1/2 tablespoon salt
• 3 tablespoons butter
• 1/4 cup white sugar
• 3 teaspoons bread machine yeast (1 1/2 packets)

Place the ingredients in your bread machine as instructed by the manufacturer (mine calls for liquid, dry ingredients and then yeast). Run on the dough cycle. (My cycle runs for about 1 1/2 hours.)

Filling

• 12 oz package of ham, cubed
• 1/2 c onion, chopped
• 1 1/2 c frozen hashbrown potatoes, thawed
• 8 eggs, lightly beaten
• 3 tablespoon milk
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic salt
• Cayenne pepper
• 2 c cheddar cheese, shredded

Cook the ham and onion over medium heat.  Add the hashbrowns, eggs, milk, and spices. Stir until eggs are set. Top with cheese.

When the dough cycle is complete, divide dough into 16 equal pieces. Roll out into 7 inch circles (I kind of eyeballed it.)

Fill each pocket with 1/3-1/4 cup of filling, making sure to pinch shut. Spray your cookie sheet with non-stick spray and bake at 350 for 15-20 minutes.

I let mine cool on a wire rack so that the bottoms wouldn’t burn.

Once cool, place in the freezer. To reheat, place in a paper towel and microwave for 1 1/2 – 2 minutes.

These are absolutely yummy. And, while they did take a bit of time to make, they were very simple. Plus, these will last for quite a while so I think they’re well worth it!  We’ll see what Trent says. ;o)