ASPARAGUS BRUNCH POCKETS
These cute bundles are stuffed with a savory asparagust-cream cheese mixture. "They're wonderful for brunch or as a side dish," says Cynthia Linthicum from Towson, Maryland.
Provided by Taste of Home
Categories Appetizers Lunch
Time 35m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and set aside., In a small bowl, beat the cream cheese, milk and mayonnaise until smooth. Stir in the pimientos, onion, salt and pepper. , Unroll crescent dough and separate into triangles; place on an ungreased baking sheet. , Spoon 1 teaspoon of cream cheese mixture into the center of each triangle; top with asparagus. Top each with another teaspoonful of cream cheese mixture. Bring three corners of dough together and twist; pinch edges to seal. , Brush with butter; sprinkle with bread crumbs. Bake at 375° for 15-18 minutes or until golden brown.
Nutrition Facts : Calories 194 calories, Fat 14g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 338mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein.
BREAKFAST PITA POCKETS
A good substitute for the plain old omelet. You can use a variety of ingredients; however, I like the all meat version. Serve with salsa and ketchup!
Provided by SJKANG
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 25m
Yield 2
Number Of Ingredients 5
Steps:
- Place bacon, sausage, and Canadian-style bacon in a medium skillet over medium heat. Fry until evenly brown; drain. Crumble bacon, and chop sausage.
- Mix eggs into the skillet, and scramble with the bacon and sausage until no longer runny.
- Place pita bread in a microwave, and heat on High about 30 seconds, until warm. Spoon the egg mixture into the pita bread halves, and serve warm.
Nutrition Facts : Calories 421.9 calories, Carbohydrate 17.9 g, Cholesterol 331 mg, Fat 27.4 g, Fiber 0.7 g, Protein 24.8 g, SaturatedFat 8.5 g, Sodium 993.3 mg, Sugar 1 g
BREAKFAST POCKETS RECIPE - (4.3/5)
Provided by kayjayjohnson
Number Of Ingredients 20
Steps:
- Dough: In a bowl, dissolve yeast in the water. Add milk, oil, sugar, egg, salt, and 2 cups flour; beat until smooth. Add enough flour until it makes a soft dough but do not knead. Cover and let rise in a warm place until doubled, about 1 hour. Filling: Cook the sausage and onion over medium heat until browned. Drain. Add the hash browns, eggs, milk, and spices. Cook and stir until set. Sprinkle with cheese and keep warm. Assembling the pockets: Preheat oven to 350°F Punch down the dough and cut into 16 equal pieces. Roll each piece into 7 in circle on a floured surface. Top with 1/3 cup filling, fold, and pinch shut. Bake for 15-20 minutes. To freeze: Allow cooling on the baking sheet. Once cooled, place in the freezer until frozen. Store in a ziplocK bag in the freezer for 3-6 months. To reheat, place on a paper towel and microwave for 1 1/2-2 minutes.
BREAKFAST POCKETS
This is a recipe I made up one morning after looking through various breakfast pizza recipes. I knew I couldn't eat a whole breakfast pizza myself and didn't want to waste a ton of stuff, so I thought up a way to make it personal size, hence the Breakfast Pocket. I hope you enjoy, and I welcome your feedback! Bon Apetit!
Provided by Tammie83
Categories Breads
Time 20m
Yield 3 Pockets
Number Of Ingredients 9
Steps:
- Preheat your oven to 450°F.
- In a medium bowl add the Bisquick and milk. Mix together with a fork until dry mix is fully incorporated and forms a ball.
- Divide the large ball of dough into 6 equally sized balls.
- Take one ball and flatten it between your palms to form a circle about a 1/4 inch thick. Repeat for the other 5 balls, and set aside.
- In a small skillet mix eggs, milk, salt, pepper and scallions over medium heat. Stir constantly until eggs no longer look "wet". Remove from heat.
- Take one of the circles of dough and put 1 Tablespoon of shredded cheddar cheese on top in the middle. Place 1/4 cup of the scrambled eggs on top of the cheese then place one of the strips of bacon on top of that. (You can cut it into thirds or even chop it if you like.).
- Take a second circle of dough and place it on top of the mound of cheese, eggs and bacon. Bring the edge of the top one down so it touches the bottom and pinch the two together around the edges.
- Place the pockets on a lightly greased cookie sheet and bake for 7-10 minutes or until golden brown on top.
- Want to make ahead and freeze? Just pop in a container or plastic baggie and throw them in the freezer after they've cooled. To heat, wrap loosely in a paper towel and microwave on high for 2 minutes 45 seconds.
- NOTE: The great thing about this recipe is that you can change it up pretty much any way you want. If you don't have Bisquick you can use pretty much any country biscuit recipe. Change up the meat if you like: ham, sausage, bacon, cheddar sausage, whatever you like. Add more cheese if you like. Use Egg Substitute for a more healthy version. I have tried it several different ways and it lends itself to changes well.Also the crust is a thinner crust. If you would like a thicker crust then simply double the biscuit ingredients, follow the directions to mix it up and divide into 6 equal balls, but make the circles of dough between 1/4 inch and 1/2 thick. It will require extra baking time. Bake about 15 - 20 minutes of until golden brown on top.
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SOUTHWEST BREAKFAST POCKETS RECIPE - PILLSBURY.COM
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5/5 (1)Category BreakfastCuisine SouthwesternTotal Time 40 mins
- Heat oven to 400°F. Microwave frozen potatoes as directed on bag. Cool 3 minutes. Coarsely chop and place in large bowl; set aside.
- In medium bowl, beat eggs and chili pepper with wire whisk. Stir in sausage. In 10-inch nonstick skillet, cook egg mixture over medium heat 2 to 3 minutes, stirring occasionally, until eggs are set. Add cooked egg mixture, cheese and cilantro to potatoes; stir to combine.
- Unroll dough. Press into 15x10-inch rectangle. Using sharp knife, cut into 6 rectangles. Spoon 1/2 cup egg mixture on one side of each rectangle. Fold dough over filling. Place on nonstick cookie sheet. Press edges with fork to seal. Bake 12 to 17 minutes or until golden brown.
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