Sunday, January 06, 2008

Take-Along Breakfast Pockets

I was "chatting" with my friends on Pantry Challenge, and one of them asked the group about hand-held breakfast ideas that her husband could take to work. Tabby mentioned home-made hot pockets, which sounded interesting, so I asked her for details. After following her guidelines, I came up with these wonderful breakfast pockets that I can keep in the freezer and pull out for work. (I have a microwave in the office.) Don likes them, too, so I'll have to share.

Take-Along Breakfast Pockets

1/2 pound bulk breakfast sausage (Jimmy Dean!)
1 teaspoon mustard
8 eggs
2 8-count cans Grands refrigerated biscuits (I used the Whole Wheat ones)
approx. 2 cups grated cheddar or jack cheese

Preheat oven to 375˚. In a large skillet, crumble the breakfast sausage and cook until brown over medium-high heat. Stir in mustard. Add eggs, reserving part of one egg white for egg bath. Mix with meat and scramble until eggs are done.

Open biscuits, and place one on a sheet of waxed paper. Place another sheet of waxed paper on top, and flatten it with a rolling pin.












It should be 5-6" in diameter.


















Divide mixture in skillet into 16 portions (it's easier than you think - divide it in half, then divide the halves in half, and so on until you have 16 portions that are about 2 tablespoons each.) Place one portion on flattened biscuit, and top with a couple tablespoons of grated cheese.
Fold over and crimp edges with a fork to seal.








Using a pastry brush, spread a little of the reserved egg white across the top of each pocket.
Place pan in oven and bake approximately 12 minutes, or until golden brown.












Two of these are perfect for breakfast, and they will freeze well in zip top freezer bags. Once thawed, they can be eaten at room temperature or zapped in the microwave.












You can vary the fillings of these:

For breakfast, try using
- bacon
- mushrooms
- Swiss instead of cheddar
- spinach
- artichokes
- green chilies
- diced ham
- hash brown potatoes

Tabby uses these for lunch and dinner, and has filled them with:
- sloppy joe mix
- pizza sauce and pepperoni
- taco meat

You could also try:
- refried beans and cheese
- baked beans and cut-up hot dogs
- chicken and vegetables with a little condensed cream of chicken soup
- shredded beef or pork or chicken with barbecue sauce

Any other ideas? I bet there are some great ones Tabby and I haven't thought of. Let me know!



4 comments:

Ed Tep said...

Cyndi - I love handheld breakfasts. I bet a peanut butter and jelly one would be delicious!Thanks for sharing your version.

Mimi said...

OMG I can't wait to try these! I have to be at school ridiculously early and I'm ALWAYS looking for portable breakfasts...

Fe said...

This is great. I'm definitely going to try making the breakfast ones. Freezing it so it's handy for a quick breakfast is awesome. Thanks for the recipe.

Mela said...

My eight year old daughter and I made these today. They were perfect and so much healthier and tastier than the grocery store ones. Thanks.

Next filling to try...eggs, bacon, onions,cheese, diced cooked redskin pots and salsa. YUM