Sausage-Stuffed Breakfast Pockets recipe

All Recipes Best Recipe Breakfast and Brunch Recipes Meat and Seafood Sausage

Ingredients

½ pound mild breakfast sausage
¼ (2 pound) package frozen hash browns
4 (8 ounce) cans refrigerated crescent rolls
1 cup shredded Cheddar cheese

Nutrition Info

394.2 calories
carbohydrate: 32.9 g
cholesterol: 20.7 mg
fat: 24.3 g
fiber: 0.3 g
protein: 10.6 g
saturatedFat: 7.8 g
servingSize: -
sodium: 819.3 mg
sugar: 5.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Heat a large skillet over medium-high heat. Cook and stir sausage until browned and crumbly, 5 to 7 minutes. Drain and discard grease.

  3. Place frozen hash browns and 3 tablespoons water into the same hot skillet. Cover and cook until no longer frozen and just starting to turn brown, about 5 minutes.

  4. Unroll crescent rolls. Place 4 rolls side-by-side and pinch together to make a square. Top dough with some of the sausage, hash browns, and Cheddar cheese. Fold edges over the filling. Repeat with the remaining 12 rolls to make 4 pockets total. Place pockets on a baking sheet.

  5. Bake in the preheated oven until golden brown, about 10 minutes.

Recipe Yield

4 large pockets

Recipe Note

Croissants stuffed with sausage, cheese, and hash browns, folded and baked. We like to top them with my husband's homemade sausage gravy.

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