Sausage and Egg Breakfast Pockets
Sausage and Egg Breakfast Pockets| This hearty semi homemade breakfast has a generous helping of scrambled eggs, hash browns, sausage and cheese all encased with TWO biscuits! A breakfast fit for a man and perfect for sharing! Nothing says “I Love You” like Sausage and Egg Breakfast Pockets. The perfect grab and go breakfast!
Let’s face it our lives become more and more rushed. But our taste buds don’t have to suffer for it ANYMORE! Sure it’s easier to pop a breakfast sandwich into the microwave and out the door you go. But why not take a morning and treat your busy kids, running late husband or you to a homemade breakfast sandwich. This sandwich can still be frozen and microwaved but YOU control the ingredients and can customize it to your families favorite breakfast foods and style of flavors. Mexican, Italian or American. The choices are endless! Take a day and make all kinds of delicious breakfast sandwiches. These would also work in mini form and can be served as an appetizer at a brunch, ladies luncheon or Ladies tea. Just customize the inside to match the event!
Roll each square into a 6 to 7-inch round
Add prepared hash browns,
Cooked sausage,
Scrambled eggs,
Cheese,
add the top,
and bake!
Sausage and Egg Breakfast Sandwich
Ingredients
- enough biscuit mix to make 10 to 12 biscuits. (I used bisquick and doubled the recipe. It made plenty of dough) PLUS ingredients needed as instructed on the box.
- 14 ounces diced hash browns (O Brien Style)
- 7 large eggs, divided
- 6 slices of bacon
- 6 tablespoons jack cheese, grated
- salt and pepper to taste
Instructions
- Preheat oven to 450°.
- Spray a cookie sheet with non stick cooking spray or line with parchment paper and set aside.
- Fry bacon until crisp; cook hash browns in bacon grease salt and pepper to taste, and set aside.
- Scramble 6 eggs salt and pepper to taste and set aside.
- Prepare biscuit mix according to the package directions.
- Roll half of the dough into the thickness of pie crust and cut into a 3-inch squares. Press into 6-7 inch rounds
- Lay on prepared cookie sheet; fill with a scoop of potatoes, crumble bacon, scrambled egg, and cheese.
- Roll the second half of the dough a little thicker and cut into a 4-inch squares. Press into a large enough circle that will fit over the filling and to the bottom layer of dough.
- With the extra egg make an egg wash by adding 1 tablespoon of cold water to the egg and mixing together using a fork.
- Brush around the edges of the thicker layer (top) that will touch the bottom circle.
- This is your paste to keep the top and bottom pieces together.
TIP: I found it was easier to make sure the top stuck to the bottom if I took a thin spatula and lifted the sandwich into my hands flipped it over and pinched it together. This is easier then it sounds but this way the sandwich will NOT open. I also SPRAYED the cookie sheet again just to ensure there would be NO sticking.
- Once all your tops are secure brush with the remaining egg wash and sprinkle salt and pepper on top.
- Bake 9-11 minutes or until tops are golden brown and the biscuit is cooked through.
- Serve fresh out of the oven, store in the refrigerator or freeze.
MORE SEMI HOMEMADE BISCUIT BREAKFAST RECIPES
STORE BOUGHT BISCUIT, CINNAMON ROLL, CRESCENT ROLL DONUTS 2. EASY BISCUIT APPLE PULL APART 3. BISCUIT BEIGNETS FILLED WITH LEMON CREAM AND BLUEBERRIES
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These look scrumptous. I just showed my husband and he wants me to make them now. I can’t wait to try them. Thanks for sharing.
That looks so terrific. I cannot wait to try it. Come visit us. We have a wonderful chicken salad recipe to share today.
oh these look fabulous! we will have to try them this week! delicious!
Oh, and thanks for linking up with Kids in the Kitchen!
This is such a good idea and perfect for a long car journey or trip out without having to wait around for everyone to choose, make and eat their breakfast. I might leave out the egg, but otherwise – yum! Really yum!
I’d love it if you could share this at my monthly celebration of the outdoors link party! http://craftbotics.blogspot.co.uk/2012/05/festival-fever-co-host-week-2.html
Rosie
http://craftbotics.blogspot.com
This looks delicious! Would you consider linking this up at my Pinworthy Projects Party?
These would make a great addition to our breakfast ideas. Thanks for sharing. Visiting from KitK. Happy Tuesday! ☺
Wow – these look so good!
Yum ! newest follower now! laura
Yum! I’d love for you to add it on my link party at: http://printabelle.com/?p=3188 Thanks!
I am so pleased to let you know that your recipe is being featured this week at Addicted to Recipes! I’ve pinned, tweeted and Facebooked the feature! C’mon by and check it out!
http://iamaddictedtorecipes.blogspot.ca/2012/05/scrumptious-sunday-10-features.html
Congrats!
How long will these keep in freezer
Hi Kathy, If you package them up really good, they should last at least 3 months.