Sausage hash brown breakfast pockets are a delicious and satisfying breakfast option. They are super easy to whip together, freeze well, and go quick! With the combination of flavors savory sausage, crispy hash browns, cheese, and eggs all wrapped up in a convenient pocket, you can’t go wrong with this easy cheesy super simple breakfast hack.
You can also add plenty of other things to the pockets – jalapenos or green chillies would be amazing. Any type of cheese works too! And feel free to add in whatever seasonings… onion powder, garlic powder, red pepper flakes
Here’s a recipe to make them at home:
Sausage, Egg, Cheese, Hashbrown Breakfast Pockets
Using canned biscuits as the crust, these are a freezer staple around our house! The are super easy to put together. They freeze and reheat extremely well. AND everyone LOVES them. Make these quick and easy breakfast pockets for your week and you'll see why!
Ingredients
- 1 can Jumbo Biscuits any variety 8-10 biscuits
- 1 pound Breakfast sausage Regular hamburger meat works here too.
- 2 cups shredded, uncooked hash browns (water squeezed out)
- 1 cup grated cheddar cheese (any cheese would work though)
- 2 eggs You're going to scramble these
- 1 additional egg to brush on top of the dough
Instructions
- Preheat oven to 350ºF/180ºC/gas 4. Generously spray a sheet pan with cooking spray (or use parchment paper). Set aside.
- Start by browning the meat. Drain any grease as necessary. Set aside. Add the cheese here if you would like.
- Crack the eggs and scramble in the same pan as the browned meat to get all the delicious flavor.
- Add the hash browns and the meat and thoroughly combine.
- Add the cheese and turn off the heat. Let egg, cheese, potato, meat mixture cool slightly.
- Assembly time! Open your can of biscuits. Take one biscuit and use a rolling pin to roll out as flat as you can without getting it too thin. You're going to fold over empanada style – so you don't want it too thin. This is also why it's important to let the mixture cool a bit.
- Fill the biscuit with the mixture. Then fold the dough over and pinch/roll closed along the corners. Set on your pan and continue until all dough is used or meat mixture is gone. (I used some jalapeno in some and "labeled" the dough with a little criss cross of cheese.)
- Crack the other egg and mix with a tablespoon of water. Use a brush to spread the egg over the top of each pocket. Sprinkle each generously with salt.
- Bake at 350F for about 15-20 minutes or until the dough is nice and golden brown. To freeze, let cool completely and wrap each pocket tightly in parchment paper. Seal with tape or by folding and place in freezer. Microwave 40-55 seconds to reheat.
Notes
Kid-Friendly Adaptation: Cook the chicken in broth instead of buffalo sauce. Shred and drain off excess liquid. Put some of the chicken aside for the kiddos (plain, no sauce) and toss the remaining chicken with the buffalo sauce before you broil it.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @lemon&limes on Instagram and hashtag it #lemon&limes.