Breakfast Pockets

Photo: flickr user avlxyz

Ingredients

2 pkt Active Dry Yeast -- (1 1/2 Tbs.)

1/2 cup Warm Water -- 110-115 deg

3/4 cup Evaporated Milk -- warm 110-115 deg

1/2 cup Vegetable Oil

1/4 cup Sugar

1 lrg Egg

1 teaspoon Salt

3 1/2 cups Flour

1 pound Sausage -- or bacon

1/2 cup Onion -- chopped

2 1/2 cups Hash Browns, frozen -- shredded, thawed

1/2 cup Mushroom pieces -- drained

7 lrg Eggs -- lightly beaten

3 tablespoons Milk, skim

1/2 teaspoon Salt

1/2 teaspoon Pepper

1/2 teaspoon Garlic Salt

1 pch Cayenne Pepper

3 cups Cheddar Cheese -- shredded

Preparation

In a mixing bowl, dissolve yeast in water. Add evaporated milk, oil, sugar, egg, salt and 2 cups flour, then beat until smooth. Add enough flour to make a soft dough (do not knead)Cover and let rise 1 hour. Meanwhile, in a skillet, cook the sausage and onion over medium heat until sausage is no longer pink. Add mushrooms to mixture, then drain any excess moisture/grease from mixture. Add the hash browns, eggs, milk and seasonings. Cook and stir until the eggs are completely set. Sprinkle with cheese and keep warm. Punch dough down, then divide into

To freeze: Place cooled, baked pockets onto a baking sheet and freeze for about one hour, or until hard. Transfer to labeled zip baggies, and freeze for 3 - 6 months. To re-heat, thaw in refrigerator overnight, and bake at 350 degrees F for 5 - 10 minutes or until warmed through, OR place individual pockets, wrapped in paper towels in the microwave, and cook on high heat for 2 - 3 minutes our until warmed through.

Original Note-not mine: Any good 2 pound bread recipe made for a bread maker could be used to substitute in this recipe if you prefer to make your dough in this manner. I have also used frozen bread dough with good results.