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!
Add prepared hash browns,
add the top,
Bacon and Egg Breakfast Pockets
For the Sandwich
- 12 frozen Pillsbury grands biscuits, thawed
- 14 ounces diced hash browns (O Brien Style)
- 2 tablespoons vegetable oil
- 6 large eggs
- 1 pound sausage
- 6 tablespoons cheddar/jack cheese mixture, grated
For the Topping
- 1 large egg
- 1 tablespoon water
- salt and pepper
For the Sandwich:
Preheat oven to 450°. Line a cookie sheet with parchment paper. Cook sausage; cook hash browns in oil, salt and pepper to taste, and set aside. Scramble eggs, salt and pepper to taste and set aside. Roll each biscuit into 6 to 7-inch round. place the bottom biscuit round on prepared cookie sheet; fill with a scoop of potatoes, sausage, scrambled eggs, and cheese. Place another biscuit round on top. Brush egg wash around the edges (this is your paste to keep the top and bottom pieces together) crimp together using your fingers or a fork. Once all your tops are secure brush with the egg wash and sprinkle salt and pepper on top. Bake 12-14 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.
For the Egg Wash:
In a small bowl whisk together the egg and water until combined.
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