Busy people on the go need a breakfast that’s easy to eat while you go.
A recipe for breakfast pockets caught my eye on Pinterest. I made several changes to easy-fy the preparation process. Follow this link if you want to see the recipe as originally made.
- 16 rolls (I used Rhodes rolls)
- 7 eggs
- 2 T milk
- 1 lb bulk sausage
- 1/2 onion, chopped
- Shredded Cheddar cheese, to taste
Thaw and let rolls rise according to package instructions.
Cook sausage, adding chopped onion near the end of the cooking time. Drain grease. Lightly stir the eggs and milk together, breaking up the yolks. Add to sausage mixture and cook until eggs are scrambled.
After they’ve completed their initial rise, pat each roll into a large circle on a floured-covered surface.
Top each circle with approximately 1/4-1/3 cup filling. Add cheese to taste.
Fold and pinch the rolls shut around filling. Place rolls on baking sheet. Bake for 15-20 minutes at 350F until golden brown.
Baked breakfast rolls can be eaten immediately or frozen in an airtight container. Reheat frozen rolls in the microwave for 1 1/2 minutes.