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!
Servings 8breakfast pocketss
Prep Time 1 hourhr
Cook Time 20 minutesmins
Total Time 3 hourshrs10 minutesmins
Ingredients
1can Jumbo Biscuits any variety8-10 biscuits
1poundBreakfast sausageRegular hamburger meat works here too.
1cupgrated cheddar cheese (any cheese would work though)
2eggsYou're going to scramble these
1additional eggto 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.